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Toxins in Food

Format Post in Science BY Waldemar M. Dabrowski, Zdzislaw E. Sikorski

0849319048 Shared By Guest

Toxins in Food Waldemar M. Dabrowski, Zdzislaw E. Sikorski is available to download <table><tr><td colspan="2"><strong style="font-size:1.This material is available do download at niSearch.com on Waldemar M. Dabrowski, Zdzislaw E. Sikorski's eBooks, 2em;">Toxins in Food</strong><br/>Waldemar M.Toxins in Food Textbook Dabrowski, Zdzislaw E. Sikorski</td></tr> <tr> <td><b>Type:</b></td> <td>eBook</td> </tr> <tr> <td><b>Released:</b></td> <td>2004</td> </tr> <tr> <td><b>Publisher:</b></td> <td>CRC Press</td> </tr> <tr> <td><b>Page Count:</b></td> <td>344</td> </tr> <tr> <td><b>Format:</b></td> <td>pdf</td> </tr> <tr> <td><b>Language:</b></td> <td>English</td> </tr> <tr> <td><b>ISBN-10:</b></td> <td>0849319048</td> </tr> <tr> <td><b>ISBN-13:</b></td> <td>9780849319044</td> </tr> </table> 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.

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