Food and Nutritional Toxicology / Edition 1

by Stanley T. Omaye

Overview

Interactions between food components and other chemicals are extremely complex and can have dire implications for health. Intended as a text for advanced undergraduate and graduate students in food sciences, environmental health, and toxicology, this work discusses the toxicants found in foods. It presents the general principles of toxicology, examines foodborne intoxications and infections and diseases linked to food, discusses the prevention of foodborne disease, and introduces the basics of the regulation of food safety. Annotation ©2004 Book News, Inc., Portland, OR

Product Details

ISBN-13:	2901587160713
Publication date:	03/15/2004
Pages:	336
Product dimensions:	6.00(w) x 1.25(h) x 9.00(d)

Table of Contents

Section I	Fundamental Concepts
Chapter 1	An Overview of Food and Nutritional Toxicology	3
	Defining the Terms and Scope of Food and Nutritional Toxicology	3
	Toxicants in Foods and Their Effects on Nutrition	5
	Impact of Diet on the Effects of Toxicants	8
	Study Questions and Exercises	9
	Recommended Readings	9
Chapter 2	General Principles of Toxicology	11
	Phases of Toxicological Effects	11
	Dose-Response Relationship	14
	Study Questions and Exercises	23
	Recommended Readings	23
Chapter 3	Factors That Influence Toxicity	25
	Diet and Biotransformation	25
	Gender and Age	32
	Species	34
	Study Questions and Exercises	34
	Recommended Readings	35
Chapter 4	Food Safety Assessment Methods in the Laboratory: Toxicological Testing Methods	37
	Analysis of Toxicants in Foods	38
	Oral Ingestion Studies	40
	Genetic Toxicity	51
	Specialized Oral Ingestion Studies	55
	Study Questions and Exercises	58
	Recommended Readings	58
Chapter 5	Food Safety Assessment: Compliance with Regulations	59
	Good Laboratory Practices (GLPs)	59
	Good Manufacturing Practices	73
	Regulatory Agencies	73
	U.S. Food Laws	77
	Study Questions and Exercises	78
	Recommended Readings	80
Chapter 6	Risk	81
	Risk-Benefit	81
	Hazard Identification, Dose-Response, and Exposure Assessment	85
	Risk Characterization	87
	Study Questions and Exercises	92
	Recommended Readings	93
Chapter 7	Epidemiology in Food and Nutritional Toxicology	95
	Descriptive Strategies	96
	Analytical Strategies	97
	Molecular Epidemiology	100
	Foodborne Diseases and Epidemiology	103
	Study Questions and Exercises	103
	Recommended Readings	104
Chapter 8	GI Tract Physiology and Biochemistry	105
	Anatomy and Digestive Functions	105
	Gut Absorption and Enterocyte Metabolism	110
	Transport into the Circulation	114
	Fluid Balance and Diarrhea	118
	Study Questions and Exercises	120
	Recommended Readings	120
Chapter 9	Metabolism and Excretion of Toxicants	121
	Metabolism of Toxicants	121
	Excretion	140
	Principles of Toxicokinetics	143
	Study Questions and Exercises	150
	Recommended Readings	150
Chapter 10	Food Intolerance and Allergy	151
	Allergy and Types of Hypersensitivity	152
	Symptoms and Diagnosis	157
	Treatment	158
	Study Questions and Exercises	159
	Recommended Readings	159
Section II	Toxicants Found in Foods
Chapter 11	Bacterial Toxins	163
	Intoxications	164
	Infections	168
	Study Questions and Exercises	177
	Recommended Readings	177
Chapter 12	Animal Toxins and Plant Toxicants	179
	Marine Animals	180
	Plants	185
	Study Questions and Exercises	193
	Recommended Readings	194
Chapter 13	Fungal Mycotoxins	195
	Ergot Alkaloids and Ergotism	196
	Aflatoxin	197
	Trichothecenes	198
	Penicillia Mycotoxins	201
	Other Mycotoxins	202
	Study Questions and Exercises	203
	Recommended Readings	203
Chapter 14	Toxicity of Nutrients	205
	Macronutrients	205
	Micronutrients	207
	Antinutrients	211
	Study Questions and Exercises	213
	Recommended Readings	213
Chapter 15	Parasites, Viruses, and Prions	215
	Protozoa	215
	Worms	216
	Viruses	218
	Prions (Proteinaceous Infectious Particles)	223
	Study Questions and Exercises	226
	Recommended Readings	227
Section III	Food Contamination and Safety
Chapter 16	Residues in Foods	231
	Insecticides	231
	Herbicides	237
	Fungicides	238
	Industrial and Environmental Contaminants	239
	Study Questions and Exercises	247
	Recommended Readings	247
Chapter 17	Food Additives, Colors, and Flavors	249
	Preservatives	251
	Antioxidants	252
	Sweeteners	254
	Coloring Agents	256
	Study Questions and Exercises	259
	Recommended Readings	259
Chapter 18	Food Irradiation	261
	History of Food Irradiation	262
	Types of Irradiation	265
	Effectiveness of Irradiation	267
	By-Products of Irradiation	268
	Misconceptions	269
	Regulations	269
	Study Questions and Exercises	271
	Recommended Readings	271
Chapter 19	Polycyclic Aromatic Hydrocarbons and Other Processing Products	273
	Benzo([alpha])pyrene and Polycyclic Aromatic Hydrocarbons	273
	Hetrocyclic Amines	275
	Nitrates, Nitrites, and Nitrosamines	279
	Products of the Maillard Reaction	281
	Study Questions and Exercises	283
	Recommended Readings	283
Chapter 20	Emerging Food Safety Issues in a Modern World	285
	HACCP	285
	Antibiotic Resistance	293
	GMOs	296
	Study Questions and Exercises	305
	Recommended Readings	305
	Index	307

Editorial Reviews

"In general the book is easy to read and the historical perspectives add an extra level of interest. The text is well supported by figures, diagrams, and chemical structures. … [T]he scope of the book is very wide and … a lot of ground is covered. … For students of this subject matter, particularly those based in the USA, this could certainly be a useful reference book."
- BTS Newsletter

"This is a good general text…There are good, basic explanations of basic toxicologic principles that are well integrated into the overall theme of the book…The information presented is accurate, and the references are appropriate and timely. The book is quite readable and easy to navigate…[I]t is an excellent introductory text and basic reference source for anyone interested in this rapidly developing field."
-Veterinary Pathology, Vol. 42, No. 3, 2005

From the Publisher