Toxins in Food

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

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  • Author : Waldemar M. Dabrowski
  • Publisher : CRC Press
  • Pages : 376 pages
  • ISBN : 0203502353
  • Rating : 5/5 from 1 reviews
CLICK HERE TO GET THIS BOOKToxins in Food

Toxins in Food

Toxins in Food
  • Author : Waldemar M. Dabrowski,Zdzislaw E. Sikorski
  • Publisher : CRC Press
  • Release : 15 November 2004
GET THIS BOOKToxins in Food

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

Analysis of Food Toxins and Toxicants

Analysis of Food Toxins and Toxicants
  • Author : Yiu-Chung Wong,Richard J. Lewis, Sr.
  • Publisher : John Wiley & Sons
  • Release : 03 July 2017
GET THIS BOOKAnalysis of Food Toxins and Toxicants

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.

Handbook of Natural Toxins

Handbook of Natural Toxins
  • Author : Anthony Tu
  • Publisher : CRC Press
  • Release : 11 June 1992
GET THIS BOOKHandbook of Natural Toxins

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

Food Safety

Food Safety
  • Author : J. P. Felix D'Mello
  • Publisher : CABI
  • Release : 24 June 2021
GET THIS BOOKFood Safety

Food safety is a concern for scientists, policy-makers and consumers especially as food poisoning outbreaks are becoming more common and as particular concerns arise over genetically modified foods. This book covers recent developments in the chemistry, biochemistry and physiological effects of toxicants that might have an impact on human health and welfare.

Food Safety and Toxicity

Food Safety and Toxicity
  • Author : John De Vries
  • Publisher : CRC Press
  • Release : 26 September 1996
GET THIS BOOKFood Safety and Toxicity

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

Food Forensics

Food Forensics
  • Author : Mike Adams
  • Publisher : BenBella Books, Inc.
  • Release : 26 July 2016
GET THIS BOOKFood Forensics

What's really in our food? Award-winning investigative journalist and activist Mike Adams, the Health Ranger,” is founder and editor of NaturalNews.com, the number one most visited natural health website in the world. With more than 5 million unique visitors a month, NaturalNews.com is the trusted source for health information for countless readers. Now, in an industry first, Adams and his team put the things we eat every day under the microscope to expose the hidden truth about the contaminants

TOXIC FOOD NATION

TOXIC FOOD NATION
  • Author : Dr George Burnell
  • Publisher : Outskirts Press
  • Release : 08 September 2016
GET THIS BOOKTOXIC FOOD NATION

Toxic Food Nation; Why the American Diet Is Killing Us and What We Can Do About It is a wake-up call to all Americans about the typical American diet, rich in processed foods, fat, sugar, salt, omega-6s, pesticides, hormones, antibiotics and hundreds of untested chemicals. This diet triggers chronic inflammation in the body and brain, which leads to heart disease, diabetes, obesity, Parkinson's disease, Alzheimer's disease, Crohn's disease, arthritis, anxiety, mood and behavior disorders, and cancer. We are now

Poisoning

Poisoning
  • Author : Ntambwe Malangu
  • Publisher : BoD – Books on Demand
  • Release : 20 December 2017
GET THIS BOOKPoisoning

This book, which is the result of contributions from a team of international authors, presents a collection of materials that can be categorized into two groups. The first group of papers deals with clinical toxicology topics including poisoning by anticoagulant rodenticides, food toxins, carbon monoxide, the toxicity of beta-lactam antibiotics, acute neonicotinoid poisoning, occupational risk factors for acute pesticide poisoning, activating carbon fibers, and date pits for use in liver toxin adsorption. The second group of papers deals with forensic

Persistent Organic Pollutants and Toxic Metals in Foods

Persistent Organic Pollutants and Toxic Metals in Foods
  • Author : Martin Rose,Alwin Fernandes
  • Publisher : Elsevier
  • Release : 15 May 2013
GET THIS BOOKPersistent Organic Pollutants and Toxic Metals in Foods

Persistent organic pollutants (POPs) and toxic elements, such as dioxins, flame retardants, lead and mercury, are substances of major concern for the food industry, the regulator and the public. They persist in the environment, accumulate in food chains and may adversely affect human health if ingested over certain levels or with prolonged exposure. Persistent organic pollutants and toxic metals in foods explores the scientific and regulatory challenges of ensuring that our food is safe to eat. Part one provides an

The Toxin Solution

The Toxin Solution
  • Author : Joseph Pizzorno
  • Publisher : HarperCollins
  • Release : 21 February 2017
GET THIS BOOKThe Toxin Solution

Eliminate avoidable toxins, mitigate the effects of those you can’t avoid, and enjoy a longer life with this essential health guide from a pioneer in integrative medicine, Dr. Joe Pizzorno—the author, teacher, practitioner, and founder of Bastyr University, the country’s first and largest fully accredited university of natural medicine. Dr. Joe Pizzorno is convinced that lifelong good health rests on two key determinants: your exposure to toxins and your ability to process them in your body. While

Food and Fitness

Food and Fitness
  • Author : Michael Kent
  • Publisher : Oxford University Press, USA
  • Release : 24 June 1997
GET THIS BOOKFood and Fitness

Searchable database of information taken from Michael Kent's Food and fitness. Includes information on dites, exercise, supplements and nutrition.

Food Toxins

Food Toxins
  • Author : Shahzad Zafar Iqbal
  • Publisher : Academic Press
  • Release : 15 October 2019
GET THIS BOOKFood Toxins

Food Toxins is focused on the presence of toxic and harmful food toxins produced during processing and production of food. It provides insights about the latest developments advancements and challenges facing food industries today. This is a quick reference will help you understand health effects of the main and most toxic toxins and recent developments and analytical techniques of detecting them in food. This information is useful to scientists, and researchers, and students involved in risk assessment, food safety, food