Food Safety and Toxicity

1. Auflage 1996
ISBN: 978-0-8493-9488-1
Verlag: Taylor & Francis Inc

Buch, Englisch, 368 Seiten, Format (B × H): 183 mm x 266 mm, Gewicht: 898 g

Food Safety and Toxicity examines the many 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 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, non-technical language and valuable insight, brings you up-to-date on the significant food safety issues confronting us today.

Autoren/Hrsg.

De Vries, John

Fachgebiete

• Wirtschaftswissenschaften Wirtschaftssektoren & Branchen Fertigungsindustrie Lebensmittelindustrie, Nahrungsmittelindustrie
• Naturwissenschaften Biowissenschaften Toxikologie
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

From Raw Materials to Consumer: Chemical, Microbiological, and Technological Aspects of Food
Introduction to the Raw Materials of Food, M.T. Jansen and A.G.J. Voragen
Natural Toxins, M.T. Jansen, H.M.C. Put, and M. Nout
Anti--nutritives, M.T. Jansen
Contaminants, M.T. Jansen
Food Additives, M.T. Jansen
Nutrients, M.T. Jansen
From Raw Material to Consumer: Aspects of Dietary Behavior
Dietary Behavior, P. van Assema and G.J. Kok
Adverse Effects of Food and Nutrition
Introduction to Adverse Effects of Food and Nutrition, V.J. Feron
Adverse Effects of Food Additives, H. Verhagen
Adverse Effects of Food Contaminants, J. Groten
Adverse Effects of Naturally Occurring Non-Nutritive Substances, H. van Genderen
Adverse Effects of Nutrients, A.A.J.J.L. Rutten
Toxicology of Mixtures in the Light of Food Safety, H. van Genderen
Food Allergy and Food Intolerance, T. Bruggink
Studies of Adverse Effects of Food and Nutrition in Humans, M. Verschuren
Risk Management in Relation to Food and Its Components
Introduction to Risk Management, E.J.M. Feskens
Basic Requirements of Risk Evaluation and Standard Setting, M. Smith
Extrapolation of Toxicity Data in Risk Assessment, H.J.G.M. Derks
Setting Toxicological Standards for Food Safety, F.X.R. van Leeuwen
Epidemiology in Health Risk Assessment, A.E.M. de Hollander
Risk Assessment, Risk Evaluation, and Risk Management, C.J. Henry
Behavioral Changes and Risk Perception, P. van Assema, G.J. Kok, and R.M. Meertens
Food Safety Policy, M.J. van Stigt Thans
Index

Über Autor(innen)

De Vries, John