RT Book, Section
A1 Kotsonis, Frank N.
A1 Burdock, George A.
SR Print(0)
ID 1100092292
T1 Food Toxicology
T2 Casarett and Doull's Toxicology: The Basic Science of Poisons, 8e
YR 2012
FD 2012
PB McGraw-Hill Education
PP New York, NY
SN 978-0-07-176925-9
LK accessbiomedicalscience.mhmedical.com/content.aspx?aid=1100092292
RD 2024/04/20
AB Introduction  to  Food  ToxicologyUniqueness  of  Food  ToxicologyNature  and  Complexity  of  FoodImportance  of  the  Gastrointestinal  TractSafety  Standards  for  Foods,  Food  Ingredients  and  ContaminantsThe  FD&C  Act  Provides  for  a  Practicable  ApproachThe  Application  of  Experience:  Generally  Recognized  as  SafeUse  of  TolerancesFood  and  Color  AdditivesThe  Importance  of  LabelingMethods  Used  to  Evaluate  the  Safety  of  Foods,  Ingredients,  and  ContaminantsSafety  Evaluation  of  Direct  Food  and  Color  AdditivesExposure:  The  Estimated  Daily  IntakeAssignment  of  Concern  Level  and  Required  TestingSafety  Determination  of  Indirect  Food  AdditivesSafety  Requirements  for  GRAS  SubstancesEstablishing  Safe  Conditions  of  Use  for  New  Foods,  Macroingredients  and  New  TechnologiesTransgenic  Plant  (and  New  Plant  Varieties)  PolicyFood  MacroingredientsNanotechnologyFunctional  FoodsFiberDMGSafety  Requirements  for  Dietary  SupplementsAssessment  of  CarcinogensCarcinogenicity  as  a  Special  ProblemBiological  Versus  Statistical  SignificanceCarcinogenic  ContaminantsAdverse  Reactions  to  Food  or  Food  IngredientsFood  AllergyChemistry  of  Food  AllergensDemographics  of  Food  Allergy  and  IntoleranceFood  IdiosyncrasyLactose  IntoleranceFavism  (Glucose-6-phosphate  dehydrogenase  deficiency)Asian  Flush  SyndromeAnaphylactoid  ReactionsFood-Drug  InteractionsMetabolic  Food  ReactionsExcess  Consumption  of  a  Normally  Nontoxic  FoodImproperly  Prepared  FoodPre-  and  Postharvest  ChangesToxic  Substances  in  FoodHeavy  MetalsLeadCadmiumMercuryHalogenated  Hydrocarbons  (Polychlorinated  and  Polybrominated  Hydrocarbons)Polychlorinated  HydrocarbonsPolybrominated  HydrocarbonsNitrosmaines,  Nitrosamides,  and  N-Nitroso  SubstancesFood-borne  Molds  and  MycotoxinsAflatoxinsTrichothecenesFumonisinsOchratoxin  AEthyl  CarbamateFluorideToxins  in  Fish,  Shellfish,  and  TurtlesMarine  ToxinsInnate  Marine  ToxinsMicrobiological  Agents—Preformed  Bacterial  ToxinsClostridium  botulinum,  C  butyricum,  and  C  barattiClostridium  perfringensBacillus  cereusStaphylococcus  aureusE  coliBovine  Spongiform  EncephalopathySubstances  Produced  by  Cooking  or  ProcessingHeterocyclic  AminesAcrylamideFuranMiscellaneous  Contaminants  in  FoodConclusion