Description
Book SynopsisToxins and Other Harmful Compounds in Foods provides information on the contents, distribution, chemical properties, and biological activity of toxins and other harmful compounds in foods that are natural components of the raw materials, accumulated due to microbial actions and environmental pollution, or are generated due to processing.
This book shows how different factors related to the production of raw materials, as well as to storage and processing conditions, affect the presence and concentration of toxins and other harmful compounds in foods. It shows how various regulations, as well as unit operations and processes used in food production, may eliminate different toxins or generate new ones. The real health hazards for the consumers resulting from the presence of toxic/harmful compounds in aliments are discussed, and various national and international regulations obligatory in agriculture and industry aimed at increasing food safety are pre
Table of Contents
Problems of Food Safety. Natural Toxins of Plant Origin (Phytotoxins). Mushroom Toxins. Marine Phycotoxins and Seafood Safety. Biogenic Amines. Mycotoxins. Bacterial Toxins. Pesticide, Fertilizer, and Antibiotic Residues in Food. Toxic Microelements in Food. Cyanogenic Compounds and Estrogen Disruptors. Phthalates. Dioxins and Dioxin-Like Compounds in Food. Epidemiological and Medical Impact of Food Contamination by Viruses Transmission Via Food and Water. Possible Adverse Effects of Food Additives. Food Allergens. The Effect of Processing on the Safety and Nutritional Value of Food. Toxic Components of Food Packaging Materials. Detection of Harmful Compounds in Food. Regulations Established to Control Harmful Food Contaminations.
