Following in the tradition of the popular first edition, Principles of Food Toxicology, Second Edition integrates the general principles of toxicology with a systematic characterization of the most important food-borne toxicants. Ideal as a textbook in a food toxicology course, and also as a monograph dealing with principles of food toxicology as t

The area of food toxicology currently has a high profile of interest in the food industry, universities, and government agencies, and is certainly of great concern to consumers. There are many books which cover selected toxins in foods (such as plant toxins, mycotoxins, pesticides, or heavy metals), but this book represents the first pedagogic treatment of the entire range of toxic compounds found naturally in foods or introduced by industrial contamination or food processing methods. Featuring coverage of areas of vital concern to consumers, such as toxicological implications of food adulteration (as seen in ethylene glycol in wines or the Spanish olive oil disaster) or pesticide residues, Introduction to Food Toxicology will be of interest to students in toxicology, environmental studies, and dietetics as well as anyone interested in food sources and public health issues. The number of students who are interested in toxicology has increased dramatically in the past several years. Issues related to toxic materials have received more and more attention from the public. The issues and potential problems are reported almost daily by the mass media, including television, newspapers, and magazines. Major misunderstandings and confusion raised by those reports are generally due to lack of basic knowledge about toxicology among consumers. This textbook provides the basic principles of food toxicology in order to help the general public better understand the real problems of toxic materials in foods. - Principles of toxicology - Toxicities of chemicals found in foods - Occurrence of natural toxins in plant and animal foodstuffs - Food contamination caused by industry - Toxic chemicals related to food processing - Food additives - Microbial toxins in foods

Nationally, toxicology programs have evolved from a traditional exploration of the chemistry and applied toxicity of chemicals and drugs to a more comprehensive study of toxicology and toxicology testing as independent entities. Consequently, the second edition of Principles of Toxicology Testing starts with basic toxicological principles, including absorption, distribution, metabolism, and elimination of toxins, including chemicals and drugs. The book then continues with animal (in vivo) and in vitro toxicology testing methods associated with toxicological analysis and preclinical drug development. As in the first edition, the book begins with an introduction into the fundamentals of toxicology (Section I) to prepare readers for the subsequent topics and continues through with a discussion of toxicokinetics and human risk assessment. This introductory material is useful in understanding the applications of toxicology testing. Section II describes the fundamental principles of toxicology testing in animals in greater detail. This section describes acute toxicity studies as well as subchronic and chronic studies performed on animals. Special emphasis is placed on study design and determination of classical indicators for acute and chronic testing, such as the LD50. The book examines other short- and long-term animal toxicity testing methodologies, including dermal, ocular, and reproductive toxicity testing. In addition, mutagenicity and carcinogenicity studies are also discussed in separate chapters. Section III introduces and discusses in vitro alternatives to animal toxicology tests. This section emphasizes cell culture methodology and cellular methods for acute systemic toxicity, target organ toxicity, and local toxicity. The contributors present the advantages and disadvantages of alternative methods. They also describe the use of high-throughput screening and its applications, the concepts of standardization and validation of in vitro techniques (especially large, organized validation efforts currently supported by US and EU regulatory agencies), and the theories supporting the development of in vitro methodologies. This second edition is a must-read for undergraduate and graduate toxicology students. Industrial and academic research centers will also find the text useful for establishing a toxicology testing laboratory.

Following in the tradition of the popular first edition, Principles of Food Toxicology, Second Edition integrates the general principles of toxicology with a systematic characterization of the most important food-borne toxicants. Ideal as a textbook in a food toxicology course, and also as a monograph dealing with principles of food toxicology as the whole, and, due to sufficiently increased number of references, a source of elaborated scientific information, the second edition has been significantly revised and updated with new theories, opinions, and methods. It also provides expanded coverage of entry and absorption of foreign substances, carcinogenicity, reproductive and developmental toxicology, multi-organ toxicity, and flavor enhancers. See What’s New in the Second Edition: Role of lymph in transport of xenobiotics Reproductive and developmental toxicity, risk-benefit analysis Trans fatty acids Soybean as a source of possible toxicants Aluminum from cookware Glutamates New chapter on food adulteration Updated and additional references The book introduces the principles of toxicology at the molecular, cellular, and organism level. It provides a moderately rigorous treatment of biochemistry and chemistry with explanations of the mechanisms of toxic effect and medicinal consequences. The book arms toxicologists against new challenges in food safety brought on by long-term and often hard-to-diagnose effects of plant and animal toxicants that have already developed extensively by the time of discovery.

This volume covers a selection of important research in the multifaceted field of food toxicology. With more than seven billion people in the world today and counting, advances in food toxicology have a direct bearing on food safety issues that are of concern to all humanity for the foreseeable future. Massive globalization, industrialization, and commercialization have affected every aspect of food production, the food supply chain, and food consumption. This informative volume offers the global perspectives of scientists in important areas related to biomarkers and nanosensors in food toxicology, toxicology of nanomaterials, chemicals in sanitation and packaging, additives, mycotoxins, endocrine disruptors, radionuclides, toxic metals, and waste-burning residues in food. The book also emphasizes regulatory toxicology and includes an interesting example case study. The challenge of sustainable and safe food for everyone needs a multidisciplinary and multi-sectorial approach from related industries and governments alike. Food chemical safety is an underappreciated aspect of consumer safety, and this volume seeks to help fill that gap by providing informative research for food scientists and researchers and many others.

All public health professionals should have some level of knowledge of the basic principles of Toxicology. Whether dealing with issues as diverse as a workers’ compensation claim for a job-related exposure and injury or the removal of toxic wastes from an urban community, public health professionals must be able to communicate with each other, the public, and our political leaders concerning how chemicals can, and the conditions under which they may, realistically produce harm. Principles and Practice of Toxicology in Public Health provides students with an understanding of the nature and scope of the discipline, so that they may be prepared to participate in a meaningful way in the often highly visible problem-solving and decision-making processes required of public health professionals. In four sections, it offers an introduction to the field, as well as the basics of toxicology principles, systemic toxicity, and toxicology practice. The text is immediately readable for the student with little technical background. The Second Edition is a thorough update that has been expaneded with a new chapter on endocrine toxicology. Instructor Resources: Instructor Manual, PowerPoint, TestBank

Food Toxicants Analysis covers different aspects from the field of analytical food toxicology including emerging analytical techniques and applications to detect food allergens, genetically modified organisms, and novel ingredients (including those of functional foods). Focus will be on natural toxins in food plants and animals, cancer modulating substances, microbial toxins in foods (algal, fungal, and bacterial) and all groups of contaminants (i.e., pesticides), persistent organic pollutants, metals, packaging materials, hormones and animal drug residues. The first section describes the current status of the regulatory framework, including the key principles of the EU food law, food safety, and the main mechanisms of enforcement. The second section addresses validation and quality assurance in food toxicants analysis and comprises a general discussion on the use of risk analysis in establishing priorities, the selection and quality control of available analytical techniques. The third section addresses new issues in food toxicant analysis including food allergens and genetically modified organisms (GMOs). The fourth section covers the analysis of organic food toxicants.* step-by-step guide to the use of food analysis techniques* eighteen chapters covering emerging fields in food toxicants analysis* assesses the latest techniques in the field of inorganic analysis