num_pages: 920
description: From health and economic consequences to exposure assessment and detoxification this reference comprehensively covers the formation characteristics and control of various toxins that occur in the production storage handling and preparation of food. The author discusses toxin sources mechanisms routes of exposure and absorption and their chemical and biochemical components to prevent contamination of food products and reduce epidemics of foodborne disease. The book contains more than 3000 references to facilitate further research as well as recent guidelines from the FDA and World Health Organization regarding food hygiene and safety.
language: English
title: Handbook of Food Toxicology
publisher: CRC Press