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Toxins in Food

Toxins in Food Book
Author : Waldemar M. Dabrowski,Zdzislaw E. Sikorski
Publisher : CRC Press
Release : 2004-11-15
ISBN : 0203502353
Language : En, Es, Fr & De

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Book Description :

While systems such as GMP and HACCP assure a high standard of food quality, foodborne poisonings still pose a serious hazard to the consumer's health. The lack of knowledge among some producers and consumers regarding the risks and benefits related to food makes it imperative to provide updated information in order to improve food safety. To

Food Safety and Natural Toxins

Food Safety and Natural Toxins Book
Author : Mary Fletcher,Gabi Netzel
Publisher : MDPI
Release : 2020-11-13
ISBN : 3039364456
Language : En, Es, Fr & De

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Book Description :

Natural toxins are poisonous secondary metabolites produced by living organisms which are typically not harmful to the organisms themselves but can impact on human or animal health when consumed. Common sources of such toxins include poisonous plants, fungi, algae, and bacteria, and the diversity of these biological systems presents challenges to analytical chemists in identification in addition to wide-ranging food safety implications when present as contaminants in food commodities. The propensity for such toxins to be present in both animal feed and human food has led to the introduction of regulations for a small number of the most potent natural toxins, particularly mycotoxins. Implementation of these regulations necessitates the establishment of high-throughput analytical chemistry methods with increasingly lower limits of detection. The impacts of plant toxins are not limited to grazing livestock but can be carried through the food chain, with some toxins, such as indospicine, being demonstrated to accumulate in tissues of grazing animals, causing secondary poisoning in animals consuming meat from this livestock. This Special Issue focuses on the analysis of natural toxins and their incidence, from source organisms to food and feed commodities, in addition to their implications for food safety.

The Chemical Generation Are the HIDDEN toxins in food making your family sick

The Chemical Generation   Are the HIDDEN toxins in food making your family sick  Book
Author : Jamie Geurtjens
Publisher : eBookIt.com
Release : 2014-12-22
ISBN : 1456623141
Language : En, Es, Fr & De

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Book Description :

In The Chemical Generation, Jamie Geurtjens, teacher and mother of two, not only openly shares her own families experience of dealing with an Autism Spectrum Disorder (ASD), but she also explains how she eventually realised that the hidden toxins in food were responsible for making her sons condition worse. Jamie goes on to explain how she was able to successfully "recover" her son (who had been diagnosed with Aspergers Syndrome) by removing hidden chemicals from foods, and replacing them with nourishing meals. Jamie also provides some basic nutritional advice and a two week nutritional plan, along with fast and easy recipes, to help get you started. Jamie believes that by removing toxic chemicals from our childrens lives, we will not only help an entire generation of children (and adults) with ASD, but also those suffering from other common conditions such as ADD, ADHD, Obesity, Dyslexia, Eczema, IBS, Anxiety, and depression.

Food Borne Pathogens

Food Borne Pathogens Book
Author : Catherine Adley
Publisher : Springer Science & Business Media
Release : 2006
ISBN : 1592599907
Language : En, Es, Fr & De

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Book Description :

This volume presents emerging molecular methods of analyzing for food pathogens. It contains methodologies for the laboratory isolation and identification of the three groups of organisms that cause food borne disease: bacteria, viruses, and parasites. These methods clearly demonstrate the direction in rapid identification systems presently being developed. The methodologies presented in Food-Borne Pathogens will be utilized by research scientists and food technologists on an ongoing basis throughout their work.

Food Safety and Toxicity

Food Safety and Toxicity Book
Author : John De Vries
Publisher : CRC Press
Release : 1996-09-26
ISBN : 9781439821954
Language : En, Es, Fr & De

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Book Description :

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.

Food Safety

Food Safety Book
Author : J. P. Felix D'Mello
Publisher : CABI
Release : 2003
ISBN : 9780851997513
Language : En, Es, Fr & De

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Book Description :

Food safety is a concern for scientists, policy-makers and consumers especially as food poisoning outbreaks are becoming more common and as particular concerns arise over genetically modified foods. This book covers recent developments in the chemistry, biochemistry and physiological effects of toxicants that might have an impact on human health and welfare.

Introduction to Food Toxicology

Introduction to Food Toxicology Book
Author : Takayuki Shibamoto,Leonard F. Bjeldanes
Publisher : Academic Press
Release : 2012-12-02
ISBN : 0080925774
Language : En, Es, Fr & De

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Book Description :

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

Reviews in Food and Nutrition Toxicity Volume 2

Reviews in Food and Nutrition Toxicity  Volume 2 Book
Author : Victor R. Preedy,Ronald Ross Watson
Publisher : CRC Press
Release : 2004-08-13
ISBN : 9781420038323
Language : En, Es, Fr & De

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Book Description :

This second volume of Reviews in Food and Nutrition Toxicity follows on directly from the successes of the first volume published last year. This series disseminates important data pertaining to food and nutrition safety and toxicology that is relevant to humans. Chapters in this series extend from the introduction of toxins in the manufacture or p

Handbook of Natural Toxins

Handbook of Natural Toxins Book
Author : Anthony Tu
Publisher : CRC Press
Release : 1992-06-11
ISBN : 9780824786526
Language : En, Es, Fr & De

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Book Description :

This resource discusses all aspects of food poisoning and its sources such as bacteria, plant, and fungus - presenting the pathogens and food toxins in detail.;Featuring contributions from over 30 leading authorities in the field, Food Poisoning ...: describes bacterial food contaminants including staphylococcal, salmonellae, E. coli, Clostridium perfringens, Bacillus cereus, cholera, and botulism; covers the prevention and treatment of mushroom and other poisonings from grains and plant-type foods; explains how to aid allergic reactions resulting from eating certain foods; identifies which kinds of seafood may cause severe poisoning; explores teratogenic aspects of food poisoning, outlining which foods pregnant women should avoid; and shows how those sensitive to nitrosamines can avoid such food poisoning.;Extensively referenced with more than 2200 literature citations, Volume 7: Food Poisoning serves as essential reading for toxicologists, microbiologists, dietitians and nutritionists, public health officials, food scientists and technologists, agricultural chemists and biochemists, bacteriologists, and graduate-level students in food science and toxicology.

Handbook of Food Toxicology

Handbook of Food Toxicology Book
Author : S.S. Deshpande
Publisher : CRC Press
Release : 2002-08-29
ISBN : 9780203908969
Language : En, Es, Fr & De

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Book 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 ch

Fox and Cameron s Food Science Nutrition Health 7th Edition

Fox and Cameron s Food Science  Nutrition   Health  7th Edition Book
Author : Michael EJ Lean
Publisher : CRC Press
Release : 2006-03-31
ISBN : 1444113372
Language : En, Es, Fr & De

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Book Description :

The seventh edition of this classic book has been entirely revised and updated by one of the leading professors of human nutrition in the UK. Written in a clear and easy-to-read style, the book deals with a wide range of topics, from food microbiology and technology to healthy eating and clinical nutrition. It also tackles the more difficult area of biochemistry and makes the chemical nature of all the important food groups accessible.

Microbial Toxins and Related Contamination in the Food Industry

Microbial Toxins and Related Contamination in the Food Industry Book
Author : Gabriella Caruso,Giorgia Caruso,Pasqualina Laganà Laganà,Antonino Santi Delia,Salvatore Parisi,Caterina Barone,Lucia Melcarne,Francesco Mazzù
Publisher : Springer
Release : 2015-06-29
ISBN : 3319205595
Language : En, Es, Fr & De

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Book Description :

This Brief concerns the chemical risk in food products from the viewpoint of microbiology. The “Hazard Analysis and Critical Control Point” (HACCP) approach, which is applied for this purpose, is dedicated to the study and the analysis of all possible dangers by food consumptions and the related countermeasures with the aim of protecting the health of consumers. This difficult objective is highly multidisciplinary and requires a plethora of different competencies. This book thus addresses chemists, microbiologists, food technologists, medical professionals and veterinarians. The chemical risks described in this book are related to food additives, contaminants by food packaging materials, chemicals from cleaning systems and microbial toxins. The present book gives an introduction and overview of these various topics.

Food Safety 1993

Food Safety 1993 Book
Author : Institute
Publisher : CRC Press
Release : 1993-07-01
ISBN : 9780824791568
Language : En, Es, Fr & De

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Book Description :

Covers developments in food safety and foodborne illness, organizing information to provide easy access to many topics, both general and specific. Comprehensive summaries of important advances in food science, compiled from over 550 sources worldwide, are presented.

Naturally Dangerous

Naturally Dangerous Book
Author : James P. Collman
Publisher : University Science Books
Release : 2001-09-21
ISBN : 9781891389092
Language : En, Es, Fr & De

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Book Description :

Full of surprising anecdotes, curious facts and historical oddities, thisremarkable little book connects observations from our everyday lives to thescientific principles that explain them. You will find information on organicproduce, irradiated foods, trans fat and fat substitutes, natural herbs,designer drugs, smallpox, Mad Cow Disease, Prions, Anthrax, cancer, DNAtesting, global warming, acid rain, aphrodisiacs, pheromones, and muchmore. Chances are if there is something you were wondering about, youwill find it covered here. Should you be eating margarine? Are cellphones safe? Read on! The author has avoided scientific jargon and mathematics to make thisbook of interest to nonscientists and scientists alike.

Food Associated Pathogens

Food Associated Pathogens Book
Author : Wilhelm Tham,Marie Louise Danielsson-Tham
Publisher : CRC Press
Release : 2013-09-25
ISBN : 146658498X
Language : En, Es, Fr & De

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Book Description :

To stem the tide of foodborne illness, it is important to understand the source of the problem. This volume examines pathogenic bacteria, viruses, protozoan parasites, moulds, and mycotoxins in food. It also discusses food-associated antimicrobial resistance and lessons learned from an actual foodborne outbreak. The book also explores clinical aspects of foodborne illness. It is intended for students within the medical field but is also ideal as a reference book for scientists, technologists, and inspectors in public health-related fields who regularly contend with issues related to food microbiology, foodborne infections and intoxications, and food safety.

Rapid methods for biological and chemical contaminants in food and feed

Rapid methods for biological and chemical contaminants in food and feed Book
Author : A. van Amerongen,D. Barug,M. Lauwaars
Publisher : Wageningen Academic Publishers
Release : 2005-02-25
ISBN : 9076998531
Language : En, Es, Fr & De

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Book Description :

The rapid and reliable detection of biological and chemical contaminants is extremely important in managing the safety of food and feed. "Rapid Methods" is a comprehensive reference resource for anyone interested in this subject. Developments in analytical techniques have led to the emergence of a wide range of rapid methods to complement the traditional methods. At the same time, the importance of method validation, proficiency testing, quality management, sampling and legislation have all become more widely recognised. "Rapid Methods" presents a firm base and structured framework for considering rapid analysis of biological and chemical contaminants in food and feed. The various chapters concentrate on the state of the art in rapid methods in regards to: legislation, sampling, method validation, microbial pathogens, biological materials like GMOs and allergens, toxins like bacterial food poisoning toxins, marine toxins and biogenic amines, chemicals like veterinary drugs, pesticides and dioxins. The editors firmly believe that the very nature of the theme, the excellence of the peer-reviewed papers and the holistic approach chosen in this book will draw an audience from both the food and feed industry as well as from the scientific community.

Toxins in the Food Chain

Toxins in the Food Chain Book
Author : Sarah Levete
Publisher :
Release : 2010-01-01
ISBN : 9780778752325
Language : En, Es, Fr & De

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Book Description :

Examines how poisonous substances affect plants, animals, and humans and includes information on e-waste, toxins in meat, and algal blooms.