RT Book, Section A1 Choudhuri, Supratim A2 Klaassen, Curtis D. A2 Watkins, John B. SR Print(0) ID 1178017181 T1 Food Toxicology:Fundamental and Regulatory Aspects1 T2 Casarett & Doull’s Essentials of Toxicology, 4e YR 2021 FD 2021 PB McGraw Hill PP New York, NY SN 9781260452297 LK accessbiomedicalscience.mhmedical.com/content.aspx?aid=1178017181 RD 2024/10/15 AB KEY POINTSFood is an exceedingly complex mixture of nutrient and nonnutrient substances.A substance listed as Generally Recognized as Safe (GRAS) achieves this determination on the adequacy of safety, as shown through scientific procedures or through experience based on common use.An estimated daily intake (EDI) is based on two factors: the daily intake of the food in which the substance will be used and the concentration of the substance in that food.Food hypersensitivity (allergy) refers to a reaction involving an immune-mediated response, including cutaneous reactions, systemic effects, and even anaphylaxis.The vast majority of food-borne illnesses in developed countries are attributable to microbiologic contamination of food.