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Food Safety and Toxicity examines the many current 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 well-organized into three main sections. Section 1 explores the relationship between the origin or formation of potentially toxic compounds and their eventual ingestion. Part two picks up with information on the potential consequences of this ingestion, and part three concludes with the discussion of prevention and minimization of these health risks. 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. Short Table of Contents