Analysis of Food Toxins and Toxicants

Analysis of Food Toxins and Toxicants
Author: Yiu-Chung Wong,Richard J. Lewis, Sr.
Publsiher: John Wiley & Sons
Total Pages: 816
Release: 2017-07-03
ISBN: 1118992717
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Analysis of Food Toxins and Toxicants Book Excerpt:

Analysis of Food Toxins and Toxicants consists of five sections, providing up-to-date descriptions of the analytical approaches used to detect a range of food toxins. Part I reviews the recent developments in analytical technology including sample pre-treatment and food additives. Part II covers the novel analysis of microbial and plant toxins including plant pyrrolizidine alkaloids. Part III focuses on marine toxins in fish and shellfish. Part IV discusses biogenic amines and common food toxicants, such as pesticides and heavy metals. Part V summarizes quality assurance and the recent developments in regulatory limits for toxins, toxicants and allergens, including discussions on laboratory accreditation and reference materials.

Food Safety and Toxicity

Food Safety and Toxicity
Author: John De Vries
Publsiher: CRC Press
Total Pages: 364
Release: 2021-10-08
ISBN: 9781439821954
Category: Medical
Language: EN, FR, DE, ES & NL

Food Safety and Toxicity Book Excerpt:

Food Safety and Toxicity examines the many problems and changes in food safety and toxicity. From a natural science viewpoint, this informative book takes on challenging and important topics impacting food researchers, regulators, producers, healthcare providers, educators, and consumers. It is organized into three main sections. Section 1 explores the relationship between the origin or formation of potentially toxic compounds and their eventual ingestion. Section 2 picks up with information on the potential consequences of this ingestion, and Section 3 concludes with the discussion of prevention and minimization of health risks. By emphasizing food safety, rather than nutritional toxicology, this book puts food hazards and their health risks in true perspective. It also explores the complementary roles of toxicology and epidemiology in studying associations between nutrition and adverse health effects and in assessing toxicological risks from food components in a deliberate manner. Food Safety and Toxicity, with clear, non-technical language and valuable insight, brings you up-to-date on the significant food safety issues confronting us today.

Food Safety and Natural Toxins

Food Safety and Natural Toxins
Author: Mary Fletcher,Gabi Netzel
Publsiher: MDPI
Total Pages: 106
Release: 2020-11-13
ISBN: 3039364456
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Food Safety and Natural Toxins 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.

Handbook of Plant and Animal Toxins in Food

Handbook of Plant and Animal Toxins in Food
Author: Gulzar Ahmad Nayik,Jasmeet Kour
Publsiher: CRC Press
Total Pages: 470
Release: 2022-04-07
ISBN: 1000552977
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Handbook of Plant and Animal Toxins in Food 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

Food Poisoning Toxins Novel Synthetic Peptide LT 10 Treatment

Food Poisoning Toxins  Novel Synthetic Peptide LT 10 Treatment
Author: Anonim
Publsiher: Dorrance Publishing
Total Pages: 135
Release: 2022
ISBN: 1434942503
Category: Electronic Book
Language: EN, FR, DE, ES & NL

Food Poisoning Toxins Novel Synthetic Peptide LT 10 Treatment Book Excerpt:

Reviews in Food and Nutrition Toxicity Volume 2

Reviews in Food and Nutrition Toxicity  Volume 2
Author: Victor R. Preedy,Ronald Ross Watson
Publsiher: CRC Press
Total Pages: 376
Release: 2004-08-13
ISBN: 142003832X
Category: Medical
Language: EN, FR, DE, ES & NL

Reviews in Food and Nutrition Toxicity Volume 2 Book Excerpt:

This second volume of Reviews in Food and Nutrition Toxicity follows on directly from the successes of the first volume published last year. This series disseminates important data pertaining to food and nutrition safety and toxicology that is relevant to humans. Chapters in this series extend from the introduction of toxins in the manufacture or p

Identification and Characterization of Fumonisin and AAL Toxins and Their Derivatives Produced by Fusarium Moniliforme and Alternaria Alternata F Sp Lycopersici

Identification and Characterization of Fumonisin and AAL Toxins and Their Derivatives Produced by Fusarium Moniliforme and Alternaria Alternata F  Sp  Lycopersici
Author: Junping Chen
Publsiher: Unknown
Total Pages: 354
Release: 1996
ISBN: 1928374650XXX
Category: Electronic Book
Language: EN, FR, DE, ES & NL

Identification and Characterization of Fumonisin and AAL Toxins and Their Derivatives Produced by Fusarium Moniliforme and Alternaria Alternata F Sp Lycopersici Book Excerpt:

Scombrotoxin Formation in Atlantic Mackerel Scomber Scombrus and Other Fish Under Commercial Handling Conditions and Some Abuse Conditions

Scombrotoxin Formation in Atlantic Mackerel  Scomber Scombrus  and Other Fish Under Commercial Handling Conditions and Some Abuse Conditions
Author: Michael Ilukwol Napoo Lokuruka
Publsiher: Unknown
Total Pages: 466
Release: 2003
ISBN: 1928374650XXX
Category: Electronic Book
Language: EN, FR, DE, ES & NL

Scombrotoxin Formation in Atlantic Mackerel Scomber Scombrus and Other Fish Under Commercial Handling Conditions and Some Abuse Conditions Book Excerpt:

Scombrotoxins are biogenic amines that cause scombrotoxicosis, the natural intoxication from consumption of foods containing hazardous amounts of scombrotoxic amines. Handling conditions may influence rate, amounts and nature of amines formed in stored fish. When mackerel and other fish were exposed to various handling conditions, it was evident that storage temperature affected content and rate of formation of 5 biogenic amines in bluefish and Atlantic mackerel. Progressively higher cadaverine, putrescine and histamine formed at 0, 5, 11 and 15°C. Although variable, spermine and spermidine decreased at refrigeration storage temperatures but increased at 11 and 15°C. It is toxicologically "safe" to store ungutted mackerel for 9--12 days in ice under good commercial handling conditions. Ungutted herring reached 37 ppm histamine on the 13th day in ice. Mackerel stored at 11 and 15°C reached & ge;50 ppm histamine within 1--3 and 1 day, respectively. At 5°C it may take longer than 3 days. When fish were intentionally contaminated on the skin-surface with gut smear, histamine, putrescine and cadaverine increased at 5°C. At 11 and 15°C all amines increased over time and with skin-surface contamination, irrespective of whether fish were gutted or not. Gutting reduced all amines at all temperatures. Guts and skin-surfaces were potential sources of scombrotoxic bacteria. In an experiment using daily replaced ice to store ungutted mackerel, histamine remained at 1--8 ppm for 13 days. Ungutted fish could be stored "safely" for more than 13 days in daily replaced ice but for 9 days in unchanged ice. Histamine reached 125 ppm on the 13th day in unchanged ice, at which time the fish could be unsafe for human consumption. When 6 tropical fish were screened for potential scombrotoxicity, little mackerel, skipjack and rabbitfish were determined to be potentially scombrotoxic. In the last study with ungutted mackerel rotated between 0, 5 and 15°C in 6 different orders for 6, 3 and 3 days, respectively, both receipt and storage temperature, and order of exposure to different temperatures, influenced amine amounts formed in subsequent storage. Amine levels showed no correlation with the pH of 5.9--6.8 in the experimental fish.

Natural Toxic Compounds of Foods Formation Change During Food Processing Storage

Natural Toxic Compounds of Foods Formation Change During Food Processing Storage
Author: Jiri Davidek
Publsiher: CRC PressI Llc
Total Pages: 268
Release: 1995-03-03
ISBN: 1928374650XXX
Category: Medical
Language: EN, FR, DE, ES & NL

Natural Toxic Compounds of Foods Formation Change During Food Processing Storage Book Excerpt:

This book summarizes the knowledge of naturally occurring toxic and antinutritive food compounds. It includes those plants and animals of value or potential value for human nutrition, either by direct consumption or indirect. as feed for domestic animals. Also included are toxic and antinutritive compounds formed from food components during processing and storage, as well as the toxic and antinutritive compounds present as natural constituents in raw materials and foodstuffs. FEATURES: Discusses food intolerance-inducing compounds, toxins and toxic compounds; Focuses on the most frequently occurring intolerances; Describes the reaction conditions for the formation of these compounds, as well as for their degradation; Considers nitroso compounds and ethyl carbamate formation.

Handbook of Natural Toxins

Handbook of Natural Toxins
Author: Anthony Tu
Publsiher: Routledge
Total Pages: 656
Release: 2019-04-04
ISBN: 1351442252
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Handbook of Natural Toxins 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.

Bibliography of Agriculture

Bibliography of Agriculture
Author: Anonim
Publsiher: Unknown
Total Pages: 135
Release: 1983
ISBN: 1928374650XXX
Category: Agriculture
Language: EN, FR, DE, ES & NL

Bibliography of Agriculture Book Excerpt:

The Microbiological Safety of Food

The Microbiological Safety of Food
Author: Betty Constance Hobbs,J. H. B. Christian
Publsiher: Unknown
Total Pages: 514
Release: 1973
ISBN: 1928374650XXX
Category: Ayres, John Clifton
Language: EN, FR, DE, ES & NL

The Microbiological Safety of Food Book Excerpt:

Bacteriology of various commodities in relation to food poisoning; Epidemiology of food-borne infection in man and animals; Special laboratory techniques; Legislation and non-legal specifications.

Illinois Health Messenger

Illinois Health Messenger
Author: Anonim
Publsiher: Unknown
Total Pages: 135
Release: 1938
ISBN: 1928374650XXX
Category: Electronic Book
Language: EN, FR, DE, ES & NL

Illinois Health Messenger Book Excerpt:

Handbook of Food Toxicology

Handbook of Food Toxicology
Author: S.S. Deshpande
Publsiher: CRC Press
Total Pages: 920
Release: 2002-08-29
ISBN: 0824743903
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Handbook of Food Toxicology Book Excerpt:

From health and economic consequences to exposure assessment and detoxification, this reference comprehensively covers the formation, characteristics, and control of various toxins that occur in the production, storage, handling, and preparation of food. The author discusses toxin sources, mechanisms, routes of exposure and absorption, and their chemical and biochemical components to prevent contamination of food products and reduce epidemics of foodborne disease. The book contains more than 3000 references to facilitate further research, as well as recent guidelines from the FDA and World Health Organization regarding food hygiene and safety.

Computer Methods for Estimating Probability of Botulinum Toxin Production in Pasteurized Process Cheese

Computer Methods for Estimating Probability of Botulinum Toxin Production in Pasteurized Process Cheese
Author: Wei Zhang
Publsiher: Unknown
Total Pages: 212
Release: 2005
ISBN: 1928374650XXX
Category: Electronic Book
Language: EN, FR, DE, ES & NL

Computer Methods for Estimating Probability of Botulinum Toxin Production in Pasteurized Process Cheese Book Excerpt:

Encyclopedia of Food Science and Technology

Encyclopedia of Food Science and Technology
Author: Anonim
Publsiher: Unknown
Total Pages: 135
Release: 1991
ISBN: 1928374650XXX
Category: Food industry and trade
Language: EN, FR, DE, ES & NL

Encyclopedia of Food Science and Technology Book Excerpt:

Foodborne Microorganisms of Public Health Significance

Foodborne Microorganisms of Public Health Significance
Author: K. A. Buckle
Publsiher: Unknown
Total Pages: 414
Release: 1989
ISBN: 1928374650XXX
Category: Food
Language: EN, FR, DE, ES & NL

Foodborne Microorganisms of Public Health Significance Book Excerpt:

Davidson and Passmore Human Nutrition and Dietetics

Davidson and Passmore Human Nutrition and Dietetics
Author: Sir Leybourne Stanley Patrick Davidson,Sir Stanley Davidson,Reginald Passmore,Martin A. Eastwood
Publsiher: Unknown
Total Pages: 696
Release: 1986
ISBN: 1928374650XXX
Category: Medical
Language: EN, FR, DE, ES & NL

Davidson and Passmore Human Nutrition and Dietetics Book Excerpt:

Abstract: A comprehensive textbook and reference text for college nutrition majors, dietitians, and health care professionals provides a detailed introductory account of the role of nutrition and dietetics in promoting health and in preventing and treating diseases. The 64 text chapters are grouped among 6 principal themes: physiological aspects of nutrition and the effects of nutrients on physiological action; food composition, the effects of processing, contaminants, and consumer protection; primary nutritional disease; dietary factors in non-nutritional diseases; public health and nutritional disorders and their prevention; and the role of diet on physiological status for different risk and age groups, and for different environmental situations (exercise; climate). Reference data on food terms, special diets, nutritional feedings and weights and measures are appended. Numerous illustrations and data are given throughout the text.

Food Forensics

Food Forensics
Author: Mike Adams
Publsiher: BenBella Books, Inc.
Total Pages: 392
Release: 2016-07-26
ISBN: 1940363462
Category: Political Science
Language: EN, FR, DE, ES & NL

Food Forensics Book Excerpt:

What's really in your food? Award-winning investigative journalist and clean food activist Mike Adams, the "Health Ranger," is founder and editor of Natural News, one of the top health news websites in the world, reaching millions of readers each month. Now, in Food Forensics, Adams meticulously tests groceries, fast foods, dietary supplements, spices, and protein powders for heavy metals and toxic elements that could be jeopardizing your health. To conduct this extensive research, Adams built a state-of-the-art laboratory with cutting-edge scientific instruments. Publishing results of metal concentrations for more than 800 different foods, Food Forensics is doing the job the FDA refuses to do: testing off-the-shelf foods and sharing the findings so the public can make informed decisions about what they consume or avoid. In Food Forensics, you'll discover little-known truths about other toxic food ingredients such as polysorbate 80, MSG, sodium nitrite, pesticides, and weed killers such as glyphosate. Adams reveals stunning, never-before-reported details of heavy metals found in recycled human waste used on crops and in parks, and he explains how industrial pollution causes mercury, lead, and cadmium to end up in your favorite protein powders. This book will forever change your view of food safety, regulation, and manufacturing. When you know what's really in your food, you can start making changes to protect yourself against serious diseases like cancer, all while maximizing your natural immune defenses against infection and disease.

Food Science and Technology Abstracts

Food Science and Technology Abstracts
Author: Anonim
Publsiher: Unknown
Total Pages: 135
Release: 1980
ISBN: 1928374650XXX
Category: Food
Language: EN, FR, DE, ES & NL

Food Science and Technology Abstracts Book Excerpt: