Food toxicology

Hardback  240 pages  ISBN 0849327601      £80.00

Food Toxicology's nine chapters address food safety issues that have come to prominence in the last ten years, specifically food allergens and their diagnoses, biotechnology such as GM crops, estrogenic factors, and antitoxicants, as well as more traditional topics such as pesticide residues, food additives, plant toxins, microbial toxins, and food analysis. The book thus represents an up-to-date analysis of important topics that are found both at the cutting edge of science and on the front pages of newspapers.

Contents:

• Food allergies and sensitivities;
• Dietary estrogens and antiestrogens;
• Nonnutrient antitoxicants in food;
• Safety of genetically engineered foods;
• Microbial toxins in foods: algal, fungal, and bacterial;
• Natural toxins and chemopreventives in plants;
• Pesticide residues in the food supply;
• Food additives;
• Analysis of chemical toxicants and contaminants in food.