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Natural Toxicants in Food covers areas of current interest related to naturally occurring toxicants found in food that are generated by a variety of sources, including, plants, bacteria, algae, fungi, and animals.
Book Synopsis Natural Toxicants in Food by : Watson
Download or read book Natural Toxicants in Food written by Watson and published by CRC Press. This book was released on 1998-05-07 with total page 360 pages. Available in PDF, EPUB and Kindle. Book excerpt: Natural Toxicants in Food covers areas of current interest related to naturally occurring toxicants found in food that are generated by a variety of sources, including, plants, bacteria, algae, fungi, and animals.
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. To
Book Synopsis Toxins in Food by : Waldemar M. Dabrowski
Download or read book Toxins in Food written by Waldemar M. Dabrowski and published by CRC Press. This book was released on 2004-11-15 with total page 376 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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. To
This volume describes some of the new research published since volume 1 of the series, Plant and fungal toxins , was published in 1983. A few chapters update topics previously treated, but most describe in depth the toxicologic and chemical aspects of other topics. Thus volumes 1 and 6 together prov
Book Synopsis Handbook of Natural Toxins by : R. F. Keeler
Download or read book Handbook of Natural Toxins written by R. F. Keeler and published by CRC Press. This book was released on 1991-03-01 with total page 760 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume describes some of the new research published since volume 1 of the series, Plant and fungal toxins , was published in 1983. A few chapters update topics previously treated, but most describe in depth the toxicologic and chemical aspects of other topics. Thus volumes 1 and 6 together prov
Food Toxicants Analysis covers different aspects from the field of analytical food toxicology including emerging analytical techniques and applications to detect food allergens, genetically modified organisms, and novel ingredients (including those of functional foods). Focus will be on natural toxins in food plants and animals, cancer modulating substances, microbial toxins in foods (algal, fungal, and bacterial) and all groups of contaminants (i.e., pesticides), persistent organic pollutants, metals, packaging materials, hormones and animal drug residues. The first section describes the current status of the regulatory framework, including the key principles of the EU food law, food safety, and the main mechanisms of enforcement. The second section addresses validation and quality assurance in food toxicants analysis and comprises a general discussion on the use of risk analysis in establishing priorities, the selection and quality control of available analytical techniques. The third section addresses new issues in food toxicant analysis including food allergens and genetically modified organisms (GMOs). The fourth section covers the analysis of organic food toxicants. * step-by-step guide to the use of food analysis techniques* eighteen chapters covering emerging fields in food toxicants analysis* assesses the latest techniques in the field of inorganic analysis
Book Synopsis Food Toxicants Analysis by : Yolanda Picó
Download or read book Food Toxicants Analysis written by Yolanda Picó and published by Elsevier. This book was released on 2007-02-07 with total page 787 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Toxicants Analysis covers different aspects from the field of analytical food toxicology including emerging analytical techniques and applications to detect food allergens, genetically modified organisms, and novel ingredients (including those of functional foods). Focus will be on natural toxins in food plants and animals, cancer modulating substances, microbial toxins in foods (algal, fungal, and bacterial) and all groups of contaminants (i.e., pesticides), persistent organic pollutants, metals, packaging materials, hormones and animal drug residues. The first section describes the current status of the regulatory framework, including the key principles of the EU food law, food safety, and the main mechanisms of enforcement. The second section addresses validation and quality assurance in food toxicants analysis and comprises a general discussion on the use of risk analysis in establishing priorities, the selection and quality control of available analytical techniques. The third section addresses new issues in food toxicant analysis including food allergens and genetically modified organisms (GMOs). The fourth section covers the analysis of organic food toxicants. * step-by-step guide to the use of food analysis techniques* eighteen chapters covering emerging fields in food toxicants analysis* assesses the latest techniques in the field of inorganic analysis
The prevalence of naturally occurring toxins in plant and animal foods represents one of the most significant food safety issues, drawing the attention of both scientists and regulators alike. This unexplored area related to food quality is indeed a big concern for consumers, various regulatory authorities, and food industries. Apart from essential nutrients, several food crops are capable of producing a vast array of nonnutritious secondary metabolic products. These toxins produced as secondary metabolites have the potential to exhibit both beneficial and deleterious effects in both human beings and animals. Nevertheless, there has been huge progress in agricultural practices and food processing technologies, but still the number of nonnutritive substances and naturally derived toxins persist in our diet. Handbook of Plant and Animal Toxins in Food: Occurrence, Toxicity, and Prevention, focuses on various selected toxins in foods derived from plants as well as animals. The prominent plant toxins include solanine and chaconine, mushroom toxins, phytates, tannins, oxalates, goitrogens, gossypol, phytohemagglutinins, erucic acid, saponins, cyanogenic glycosides, enzyme inhibitors, BOAA (lathyrogens), toxic amino acids and toxic fatty acids. The prominent animal toxins covered in the book include various seafood toxins, shellfish toxins and biogenic amines. Key Features: Presents complete information about a plethora of toxins Provides quick and easy access to data on major plant and animal toxins Covers distribution of toxins in the plant and animal kingdom Provides comprehensive information on chemistry, safety and precautions of each toxin Commencing with a brief introduction of food toxins, this book is designed in such a way that the readers will be introduced to toxicity, safety and occurrence of each toxin selected. It also discusses the in-depth detailed information on food poisoning and its prevention. The book will also shed light on foodborne illness associated with toxins. The primary audience for this work will be food scientists, food toxicologists, university scholars and college students. Furthermore, the book will be of immense help for public health officials, pharmacologists, and food safety officers who are involved with enforcing regulations meant to ensure the safety of a particular food
Book Synopsis Handbook of Plant and Animal Toxins in Food by : Gulzar Ahmad Nayik
Download or read book Handbook of Plant and Animal Toxins in Food written by Gulzar Ahmad Nayik and published by CRC Press. This book was released on 2022-04-18 with total page 471 pages. Available in PDF, EPUB and Kindle. Book excerpt: The prevalence of naturally occurring toxins in plant and animal foods represents one of the most significant food safety issues, drawing the attention of both scientists and regulators alike. This unexplored area related to food quality is indeed a big concern for consumers, various regulatory authorities, and food industries. Apart from essential nutrients, several food crops are capable of producing a vast array of nonnutritious secondary metabolic products. These toxins produced as secondary metabolites have the potential to exhibit both beneficial and deleterious effects in both human beings and animals. Nevertheless, there has been huge progress in agricultural practices and food processing technologies, but still the number of nonnutritive substances and naturally derived toxins persist in our diet. Handbook of Plant and Animal Toxins in Food: Occurrence, Toxicity, and Prevention, focuses on various selected toxins in foods derived from plants as well as animals. The prominent plant toxins include solanine and chaconine, mushroom toxins, phytates, tannins, oxalates, goitrogens, gossypol, phytohemagglutinins, erucic acid, saponins, cyanogenic glycosides, enzyme inhibitors, BOAA (lathyrogens), toxic amino acids and toxic fatty acids. The prominent animal toxins covered in the book include various seafood toxins, shellfish toxins and biogenic amines. Key Features: Presents complete information about a plethora of toxins Provides quick and easy access to data on major plant and animal toxins Covers distribution of toxins in the plant and animal kingdom Provides comprehensive information on chemistry, safety and precautions of each toxin Commencing with a brief introduction of food toxins, this book is designed in such a way that the readers will be introduced to toxicity, safety and occurrence of each toxin selected. It also discusses the in-depth detailed information on food poisoning and its prevention. The book will also shed light on foodborne illness associated with toxins. The primary audience for this work will be food scientists, food toxicologists, university scholars and college students. Furthermore, the book will be of immense help for public health officials, pharmacologists, and food safety officers who are involved with enforcing regulations meant to ensure the safety of a particular food
Book Synopsis Natural Toxicants in Food by : David H. Watson
Download or read book Natural Toxicants in Food written by David H. Watson and published by . This book was released on 1987 with total page 254 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Natural toxins are poisonous secondary metabolites produced by living organisms which are typically not harmful to the organisms themselves but can impact on human or animal health when consumed. Common sources of such toxins include poisonous plants, fungi, algae, and bacteria, and the diversity of these biological systems presents challenges to analytical chemists in identification in addition to wide-ranging food safety implications when present as contaminants in food commodities. The propensity for such toxins to be present in both animal feed and human food has led to the introduction of regulations for a small number of the most potent natural toxins, particularly mycotoxins. Implementation of these regulations necessitates the establishment of high-throughput analytical chemistry methods with increasingly lower limits of detection. The impacts of plant toxins are not limited to grazing livestock but can be carried through the food chain, with some toxins, such as indospicine, being demonstrated to accumulate in tissues of grazing animals, causing secondary poisoning in animals consuming meat from this livestock. This Special Issue focuses on the analysis of natural toxins and their incidence, from source organisms to food and feed commodities, in addition to their implications for food safety.
Book Synopsis Food Safety and Natural Toxins by : Mary Fletcher
Download or read book Food Safety and Natural Toxins written by Mary Fletcher and published by MDPI. This book was released on 2020-11-13 with total page 106 pages. Available in PDF, EPUB and Kindle. Book excerpt: Natural toxins are poisonous secondary metabolites produced by living organisms which are typically not harmful to the organisms themselves but can impact on human or animal health when consumed. Common sources of such toxins include poisonous plants, fungi, algae, and bacteria, and the diversity of these biological systems presents challenges to analytical chemists in identification in addition to wide-ranging food safety implications when present as contaminants in food commodities. The propensity for such toxins to be present in both animal feed and human food has led to the introduction of regulations for a small number of the most potent natural toxins, particularly mycotoxins. Implementation of these regulations necessitates the establishment of high-throughput analytical chemistry methods with increasingly lower limits of detection. The impacts of plant toxins are not limited to grazing livestock but can be carried through the food chain, with some toxins, such as indospicine, being demonstrated to accumulate in tissues of grazing animals, causing secondary poisoning in animals consuming meat from this livestock. This Special Issue focuses on the analysis of natural toxins and their incidence, from source organisms to food and feed commodities, in addition to their implications for food safety.
Toxic plants and other natural toxicants have a variety of roles in the fields of human health, medical research and the production of safe food and also represent an economic problem in terms of animal health and crop production. Estimates of economic impact on livestock have ranged in the millions of dollars in countries such as Australia and the United States. This book brings together applied and fundamental research from botanists, chemists, biochemists, agricultural scientists, veterinarians and physicians and advice from regulatory bodies. It consists of more than 100 edited papers from the Fifth International Symposium on Poisonous Plants, held in Texas in May 1997. All aspects of poisonous plants, mycotoxicoses and herbal intoxications are covered. Their adverse effects are described, such as fatalities, reduced or failed reproduction, fetotoxicity, spontaneous abortions, deformities, reduced productivity and organ-specific toxicity. Methods of detection, isolation and identification of the chemical compounds responsible are included. The biochemistry of the plant-associated toxins and elucidation of their mechanism of action is investigated, including the protocols for management or eradication, immunization programs, behaviour modification, withholding periods for metabolic detoxification, regulatory advice concerning human usage of natural products and advice concerning toxin-residue in agricultural produce. The development of non-toxic strains of plants for use as fodder is also discussed. This book is essential reading for toxicologists concerned with animal and human health, food industry regulators and plant scientists.
Book Synopsis Toxic Plants and Other Natural Toxicants by : Tam Garland
Download or read book Toxic Plants and Other Natural Toxicants written by Tam Garland and published by CABI. This book was released on 1998-01-01 with total page 601 pages. Available in PDF, EPUB and Kindle. Book excerpt: Toxic plants and other natural toxicants have a variety of roles in the fields of human health, medical research and the production of safe food and also represent an economic problem in terms of animal health and crop production. Estimates of economic impact on livestock have ranged in the millions of dollars in countries such as Australia and the United States. This book brings together applied and fundamental research from botanists, chemists, biochemists, agricultural scientists, veterinarians and physicians and advice from regulatory bodies. It consists of more than 100 edited papers from the Fifth International Symposium on Poisonous Plants, held in Texas in May 1997. All aspects of poisonous plants, mycotoxicoses and herbal intoxications are covered. Their adverse effects are described, such as fatalities, reduced or failed reproduction, fetotoxicity, spontaneous abortions, deformities, reduced productivity and organ-specific toxicity. Methods of detection, isolation and identification of the chemical compounds responsible are included. The biochemistry of the plant-associated toxins and elucidation of their mechanism of action is investigated, including the protocols for management or eradication, immunization programs, behaviour modification, withholding periods for metabolic detoxification, regulatory advice concerning human usage of natural products and advice concerning toxin-residue in agricultural produce. The development of non-toxic strains of plants for use as fodder is also discussed. This book is essential reading for toxicologists concerned with animal and human health, food industry regulators and plant scientists.
Download or read book Human Tolerances written by Bruno Balke and published by . This book was released on 1962 with total page 24 pages. Available in PDF, EPUB and Kindle. Book excerpt:
This resource discusses all aspects of food poisoning and its sources such as bacteria, plant, and fungus - presenting the pathogens and food toxins in detail. Featuring contributions from over 30 leading authorities in the field, Food Poisoning ...: describes bacterial food contaminants including staphylococcal, salmonellae, E. coli, Clostridium perfringens, Bacillus cereus, cholera, and botulism; covers the prevention and treatment of mushroom and other poisonings from grains and plant-type foods; explains how to aid allergic reactions resulting from eating certain foods; identifies which kinds of seafood may cause severe poisoning; explores teratogenic aspects of food poisoning, outlining which foods pregnant women should avoid; and shows how those sensitive to nitrosamines can avoid such food poisoning.;Extensively referenced with more than 2200 literature citations, Volume 7: Food Poisoning serves as essential reading for toxicologists, microbiologists, dietitians and nutritionists, public health officials, food scientists and technologists, agricultural chemists and biochemists, bacteriologists, and graduate-level students in food science and toxicology.
Book Synopsis Handbook of Natural Toxins by : Anthony Tu
Download or read book Handbook of Natural Toxins written by Anthony Tu and published by Routledge. This book was released on 2019-04-04 with total page 694 pages. Available in PDF, EPUB and Kindle. Book excerpt: This resource discusses all aspects of food poisoning and its sources such as bacteria, plant, and fungus - presenting the pathogens and food toxins in detail. Featuring contributions from over 30 leading authorities in the field, Food Poisoning ...: describes bacterial food contaminants including staphylococcal, salmonellae, E. coli, Clostridium perfringens, Bacillus cereus, cholera, and botulism; covers the prevention and treatment of mushroom and other poisonings from grains and plant-type foods; explains how to aid allergic reactions resulting from eating certain foods; identifies which kinds of seafood may cause severe poisoning; explores teratogenic aspects of food poisoning, outlining which foods pregnant women should avoid; and shows how those sensitive to nitrosamines can avoid such food poisoning.;Extensively referenced with more than 2200 literature citations, Volume 7: Food Poisoning serves as essential reading for toxicologists, microbiologists, dietitians and nutritionists, public health officials, food scientists and technologists, agricultural chemists and biochemists, bacteriologists, and graduate-level students in food science and toxicology.
