Overview

While systems such as GMP and HACCP assure a high standard of food quality, food borne 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. Toxins in Food presents the current state of knowledge on the content, chemical properties, mode of action, and biological effects of toxins occurring in food. Chapters are based on the research of highly qualified specialists from the US and Europe and on the critical evaluation of recent world literature. Following an introduction to the current toxicological hazards related to food, the text describes the toxins that occur naturally in raw materials, as well as those found in food due to defects during processing and as a result of environmental and raw material contamination. It discusses toxic substances that may be generated in food during processing, packaging, and storage, and includes information on food allergies and the medical consequences of toxins in food. This comprehensive volume updates our knowledge and increases our awareness of the toxins found in food. It is a valuable source of information for anyone interested in improving the safety and nutritional quality of the food supply.

Full Product Details

Author:   Waldemar M. Dabrowski (Agricultural University of Szczecin, Poland) ,  Zdzislaw E. Sikorski (Gdansk University of Technology, Poland)
Publisher:   Taylor & Francis Inc
Imprint:   CRC Press Inc
Dimensions:   Width: 15.60cm , Height: 2.60cm , Length: 23.40cm
Weight:   0.664kg
ISBN:  

9780849319044

ISBN 10:   0849319048
Pages:   370
Publication Date:   01 October 2004
Audience:   Professional and scholarly ,  Professional & Vocational ,  Professional & Vocational
Format:   Hardback
Publisher's Status:   Out of Print
Availability:   Awaiting stock  

Table of Contents

INTRODUCTION, Waldemar Dabrowski Toxins in Food - The Past and the Present Food Contamination The Effect of Food Components on Humans What Affects the Food Safety Issues Nowadays? Population Changes Trends in Food Production Food Allergy or Food Intolerance? Links Between Food and Health - Tracing a Human Genome NATURAL TOXINS OF PLANT ORIGINS, Kip E. Panter Nitrogen-Containing Plant Toxins Nitrogen-Free Plant Toxins MUSHROOM TOXINS, Heinz Faulstich Introduction Amatoxins Orellanine Gyrometrin Coprin Psilocybin, Psilocin Ibotenic Acid and Muscimol Muscarin Mushrooms Causing Gastrointestinal Disorders PHYTOESTROGENS IN FOOD PLANTS, Paola Albertazzi Sources of Phytoestrogen and Estrogenic Effects Phytoestrogen Metabolism Effect of Processing Phytoestrogens and their Activity Beneficial and Adverse Effects of Phytoestrogens in Humans Methodology for the Detection of Phytoestrogens Methodology for the Detection of Phytoestrogens FOOD ALLERGIES AND FOOD INTOLERANCE, Elzbieta Kucharska What is an Allergy? Influence of Genetic Factors Influence of the Environmental Factors Food Allergens Patomechanism of Food Allergy Food Allergy Symptoms Non-allergic Hypersensitivity Reaction BIOGENIC AMINES IN FOODS, George J. Flick, Jr. and Linda A. Granata Toxicity Fish Prevalence in Cheese Prevalence in Fermented Meats Prevalence in Fresh Meats Prevalence in Wines and Beers Prevalence in Other Foods MARINE PHYCOTOXINS IN SEAFOOD, Lorraine C. Baker, Helen Schurz-Rogers, Lora E. Fleming, Barbara Kirkpatrick, and Janet Benson Organisms, Toxins, and Syndromes Toxin Detection and Monitoring Mitigating the Impact of Harmful Algal Blooms Research and Public Health Issues BACTERIAL TOXINS, Waldemar Dabrowski and Dagmara Madrala Clostridium botulinum Staphylococcus aureus MYCOTOXINS, Ana M. Calvo Biology and Ecology of the Various Molds Species that Produce Relevant Mycotoxins The Effects of Processing, Handling and Storage on Toxin Stability Medical and Financial Aspects of Mycotoxin Poisonings Selected Cases of Foodborne Mycotoxin Poisoning Detection, Identification, and Determination of Mycotoxins in Foods and Seeds Official Regulation Regarding Mycotoxin Content in Food and Methods of Control HEAVY METALS, Mikokaj Protasowicki Mercury Cadmium Lead Arsenic Copper Zinc Tin PESTICIDES IN FOOD, Carl K. Winter Pesticides: Types, Toxicity, and Use Regulating Pesticides in Food Pesticide Monitoring Dietary Pesticide Risk Assessment ANTIBIOTIC AND HORMONE RESIDUES IN FOODS AND THEIR SIGNIFICANCE, Stanley K. Katz and Paula Marie L. Ward Antibiotic Usage in Animals Antibiotic Residues Animal Residue Data Sampling Procedures Antibiotic Residues in Imports Antibiotic Residues in Milk Antibiotic Residues in Eggs and Fish Hormone Residues in Foods of Animal Origin THE EFFECT OF PROCESSING ON THE NUTRITIONAL VALUE AND TOXICITY OF FOODS, Zdzislaw E. Sikorski The Effect of Heating Health Impairing Oxidation Products Undesirable Effects of Chemical Processing of Fats Toxic Compounds in Smoked Foods The Effect of Other Chemical Reactions Toxic Residues in Foods After Treatment with Fumigants TOXIC COMPONENTS OF FOOD PACKAGING MATERIALS, Barbara Piotrowska Regulatory Control Toxic Materials Employed in Processing and Packaging Migration of Toxic Components EPIDEMIOLOGICAL AND MEDICAL IMPACT OF TOXINS IN FOODS, Elzbieta Kucharska Foodborne Poisoning and Infections Selected Non-Bacterial Poisonings Xenobiotic Poisonings

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Dabrowski\, Waldemar M.; Sikorski\, Zdzislaw E.

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