Toxins in Food

1. Auflage 2004
ISBN: 978-0-8493-1904-4
Verlag: CRC Press

Buch, Englisch, 370 Seiten, Format (B × H): 156 mm x 235 mm, Gewicht: 299 g

Reihe: Chemical & Functional Properties of Food Components

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.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.

Zielgruppe

Food toxicologists, food technologists, chemists, students and teaching staff, researchers, nutritionists, physicians

Autoren/Hrsg.

Dabrowski, Waldemar M.

Sikorski, Zdzislaw E.

Fachgebiete

• Medizin | Veterinärmedizin Medizin | Public Health | Pharmazie | Zahnmedizin Medizinische Fachgebiete Pharmakologie, Toxikologie

Inhaltsverzeichnis

INTRODUCTION, Waldemar DabrowskiToxins in Food - The Past and the Present Food ContaminationThe Effect of Food Components on HumansWhat Affects the Food Safety Issues Nowadays?Population ChangesTrends in Food ProductionFood Allergy or Food Intolerance?Links Between Food and Health - Tracing a Human GenomeNATURAL TOXINS OF PLANT ORIGINS, Kip E. PanterNitrogen-Containing Plant ToxinsNitrogen-Free Plant ToxinsMUSHROOM TOXINS, Heinz FaulstichIntroductionAmatoxinsOrellanineGyrometrinCoprinPsilocybin, PsilocinIbotenic Acid and Muscimol MuscarinMushrooms Causing Gastrointestinal DisordersPHYTOESTROGENS IN FOOD PLANTS, Paola AlbertazziSources of Phytoestrogen and Estrogenic EffectsPhytoestrogen Metabolism Effect of Processing Phytoestrogens and their ActivityBeneficial and Adverse Effects of Phytoestrogens in HumansMethodology for the Detection of PhytoestrogensMethodology for the Detection of PhytoestrogensFOOD ALLERGIES AND FOOD INTOLERANCE, Elzbieta KucharskaWhat is an Allergy?Influence of Genetic FactorsInfluence of the Environmental Factors Food AllergensPatomechanism of Food AllergyFood Allergy SymptomsNon-allergic Hypersensitivity ReactionBIOGENIC AMINES IN FOODS, George J. Flick, Jr. and Linda A. GranataToxicityFishPrevalence in CheesePrevalence in Fermented MeatsPrevalence in Fresh MeatsPrevalence in Wines and BeersPrevalence in Other FoodsMARINE PHYCOTOXINS IN SEAFOOD, Lorraine C. Baker, Helen Schurz-Rogers, Lora E. Fleming, Barbara Kirkpatrick, and Janet BensonOrganisms, Toxins, and SyndromesToxin Detection and MonitoringMitigating the Impact of Harmful Algal BloomsResearch and Public Health IssuesBACTERIAL TOXINS, Waldemar Dabrowski and Dagmara MadralaClostridium botulinumStaphylococcus aureusMYCOTOXINS, Ana M. CalvoBiology and Ecology of the Various Molds Species that Produce Relevant MycotoxinsThe Effects of Processing, Handling and Storage on Toxin StabilityMedical and Financial Aspects of Mycotoxin PoisoningsSelected Cases of Foodborne Mycotoxin PoisoningDetection, Identification, and Determination of Mycotoxins in Foods and SeedsOfficial Regulation Regarding Mycotoxin Content in Food and Methods of ControlHEAVY METALS, Mikokaj ProtasowickiMercuryCadmiumLeadArsenicCopperZincTinPESTICIDES IN FOOD, Carl K. WinterPesticides: Types, Toxicity, and UseRegulating Pesticides in FoodPesticide MonitoringDietary Pesticide Risk AssessmentANTIBIOTIC AND HORMONE RESIDUES IN FOODS AND THEIR SIGNIFICANCE, Stanley K. Katz and Paula Marie L. WardAntibiotic Usage in AnimalsAntibiotic ResiduesAnimal Residue DataSampling ProceduresAntibiotic Residues in ImportsAntibiotic Residues in MilkAntibiotic Residues in Eggs and FishHormone Residues in Foods of Animal OriginTHE EFFECT OF PROCESSING ON THE NUTRITIONAL VALUE AND TOXICITY OF FOODS, Zdzislaw E. SikorskiThe Effect of HeatingHealth Impairing Oxidation ProductsUndesirable Effects of Chemical Processing of FatsToxic Compounds in Smoked FoodsThe Effect of Other Chemical ReactionsToxic Residues in Foods After Treatment with FumigantsTOXIC COMPONENTS OF FOOD PACKAGING MATERIALS, Barbara PiotrowskaRegulatory ControlToxic Materials Employed in Processing and PackagingMigration of Toxic ComponentsEPIDEMIOLOGICAL AND MEDICAL IMPACT OF TOXINS IN FOODS, Elzbieta KucharskaFoodborne Poisoning and InfectionsSelected Non-Bacterial PoisoningsXenobiotic Poisonings

Über Autor(innen)

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