Food Toxicology

Research output: Chapter in Book/Report/Conference proceedingChapter

Abstract

Foods contain a myriad of different chemicals - natural substances, additives, and contaminants. Toxicology is the science that sets the limits of safety for exposure to chemicals. With foods, concerns arise regarding those chemicals that might be hazardous when ingested in doses that might exist in foods. Many of the most hazardous chemicals in foods are of natural origin, either normal constituents of the particular food or contaminants arising from the coincident presence of bacteria, mold, or algae. Manmade substances of certain types can also be quite hazardous, especially substances that are not intended for the food supply.

Original languageEnglish (US)
Title of host publicationAgriculture Products
PublisherElsevier
Pages366-380
Number of pages15
ISBN (Print)9780080931395
DOIs
Publication statusPublished - Jan 1 2014

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Keywords

  • Additive
  • Adulterant
  • Algal toxin
  • Bacterial toxin
  • Contaminant
  • Mycotoxin
  • Natural
  • Packaging migrant
  • Pesticide
  • Phycotoxin
  • Toxicant
  • Toxicology

ASJC Scopus subject areas

  • Environmental Science(all)

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