Food Safety and Toxicity
Editor - John De Vries
Professor of Toxicology, Faculty of Natural Sciences,
Open University of the Netherlands
Description | Features | Contents | Audience |
Publication Information and Price
A timely and illuminating new look at the realities of
food safety
Food Safety and Toxicity examines the many current problems and
changes in food safety and toxicity. From a natural science viewpoint, this informative
book takes on challenging and important topics impacting food researchers, regulators,
producers, healthcare providers, educators, and consumers. It is well-organized into three
main sections. Section 1 explores the relationship between the origin or formation of
potentially toxic compounds and their eventual ingestion. Section 2 picks up with
information on the potential consequences of this ingestion, and Section 3 concludes with
the discussion of prevention and minimization of health risks.
By emphasizing food safety, rather than nutritional toxicology, this book puts food
hazards and their health risks in true perspective. It also explores the complementary
roles of toxicology and epidemiology in studying associations between nutrition and
adverse health effects and in assessing toxicological risks from food components in a
deliberate manner. Food Safety and Toxicity, with clear, nontechnical language and
valuable insight, brings you up-to-date on the significant food safety issues confronting
us today.
