RT Book, Section
A1 Choudhuri, Supratim
A1 Chanderbhan, Ronald F.
A1 Mattia, Antonia
A2 Klaassen, Curtis D.
SR Print(0)
ID 1158503229
T1 Food Toxicology: Fundamental and Regulatory Aspects*
T2 Casarett & Doull’s Toxicology: The Basic Science of Poisons, 9th edition
YR 2019
FD 2019
PB McGraw-Hill Education
PP New York, NY
SN 9781259863745
LK accessbiomedicalscience.mhmedical.com/content.aspx?aid=1158503229
RD 2024/04/19
AB Food  is  one  of  the  most  essential  materials  for  the  survival  of  living  organisms,  in  addition  to  oxygen  and  water.  Food  toxicology  deals  with  the  substances  found  in  food  that,  when  consumed,  may  cause  harm  to  the  consumers.  Therefore,  the  practice  of  food  toxicology  involves  detecting  toxic  substances  in  food,  characterizing  their  properties,  studying  their  fate  in  the  body  (absorption,  distribution,  metabolism,  and  excretion),  and  investigating  their  adverse  health  effects.  Toxic  substances  can  be  naturally  present  in  food,  formed  when  the  food  is  cooked,  added  directly  to  food,  or  they  can  find  their  way  into  food  from  the  immediate  environment,  such  as  packaging.  Among  various  subdisciplines  of  toxicology,  food  toxicology  has  received  wider  public  attention  in  recent  years.  This  has  been  driven  by  an  increased  awareness  of  the  health  effects  of  foods,  foodborne  illness,  as  well  as  the  rapid  availability  of  information  to  consumers,  thanks  to  the  world-wide-web.