Food Toxicology, Part 2Abstract: This two volume reference text attempts to formalize the subject of food toxicants in order to give the reader a cohesive perspective on the subject. Toxicological principles relevant to the question of toxicants in foods as well as a range of endogenous toxicants are discussed. Other topics discussed are: micro/macrobiological and man-made chemical contaminants ("incidental" or "unintentional food additives" and naturally occurring radionuclide contaminants); and derived toxicants, a term used to designate toxic compounds formed by chemical reactions occurring during processing, preparation, or storage. Illustrations, chemical structures, and references are included. |
Contents
Preface vii | 677 |
Bacterial Toxins | 771 |
Foodborne Infections | 843 |
Copyright | |
10 other sections not shown
Common terms and phrases
Academic Press acid activity aflatoxin alkaloids animals anthrax antibiotics antigens Appl arsenic Aspergillus Bacillus bacteria Bacteriol Biol botulism cadmium Cancer carcinogenic carriers cause cells Center for Disease Chem chemical cholera Clostridium botulinum Clostridium perfringens compounds contamination cooked diarrhea diet Disease Control dose El Tor enterotoxin Environ epidemic epidemiological Escherichia coli factors fever food additives food poisoning food products Food Technol foodborne foodstuffs growth heat Hobbs human Immun incidence infection ingestion inhibition intake intestinal isolated lead levels liver meat mercury metabolites mg/kg mice Microbiol microorganisms milk molds mycotoxin NaCl nickel nitrate observed occur ochratoxin outbreaks pathogenic Pathol Penicillium pesticides Pharmacol protein Public Health rabbits rats reported Salmonella salmonellosis serotypes Shigella shigellosis shown sodium species spores strains studies substances survival symptoms temperature teratogenic tissues Toxicol toxicological tularemia tumors types U.S. Department United vegetables Vibrio parahaemolyticus World Health Organization