Skip to main content
Taylor & Francis Group Logo
    Advanced Search

    Click here to search products using title name,author name and keywords.

    • Login
    • Hi, User  
      • Your Account
      • Logout
      Advanced Search

      Click here to search products using title name,author name and keywords.

      Breadcrumbs Section. Click here to navigate to respective pages.

      Book

      Toxins in Food
      loading

      Book

      Toxins in Food

      DOI link for Toxins in Food

      Toxins in Food book

      Toxins in Food

      DOI link for Toxins in Food

      Toxins in Food book

      Edited ByWaldemar M. Dabrowski, Zdzislaw E. Sikorski
      Edition 1st Edition
      First Published 2004
      eBook Published 15 November 2004
      Pub. Location Boca Raton
      Imprint CRC Press
      DOI https://doi.org/10.1201/9780203502358
      Pages 376
      eBook ISBN 9780429210556
      Subjects Bioscience, Food Science & Technology
      Share
      Share

      Get Citation

      Dabrowski, W.M., & Sikorski, Z.E. (Eds.). (2004). Toxins in Food (1st ed.). CRC Press. https://doi.org/10.1201/9780203502358

      ABSTRACT

      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

      TABLE OF CONTENTS

      chapter 1|10 pages

      Introduction

      ByWaldemar Dabrowski, Ph.D., D.Sc.

      chapter 2|54 pages

      Natural Toxins of Plant Origin

      ByKip E. Panter

      chapter 3|20 pages

      Mushroom Toxins

      ByHeinz Faulstich

      chapter 4|20 pages

      Phytoestrogens in Food Plants

      ByPaola Albertazzi

      chapter 5|16 pages

      Food Allergies and Food Intolerance

      ByEl _zbieta Kucharska, M.D., Ph.D.

      chapter 6|34 pages

      Biogenic Amines in Foods

      ByGeorge J. Flick, L. Ankenman Granata

      chapter 7|36 pages

      Marine Phycotoxins in Seafood

      ByLorraine C. Backer, Ph.D., Helen Schurz-Rogers, Ph.D., Lora E. Fleming, M.D., Ph.D., MPH, Barbara Kirkpatrick, Ed.D. Janet Benson,

      chapter 8|24 pages

      Bacterial Toxins

      ByWaldemar Dabrowski, Ph.D., D.Sc. and Dagmara Medrala, Ph.D.

      chapter 9|22 pages

      Mycotoxins

      ByAna M. Calvo

      chapter 10|14 pages

      Heavy Metals

      ByMikolaj Protasowicki, D. Sc

      chapter 11|18 pages

      Pesticides in Food

      ByCarl K. Winter

      chapter 12|16 pages

      Antibiotic and Hormone Residues in Foods and their Significance

      ByStanley K. Katz, Ph.D., and Paula-Marie L. Ward, Ph.D.

      chapter 13|28 pages

      The Effect of Processing on the Nutritional Value and Toxicity of Foods

      ByZdzislaw E. Sikorski, D. Sc

      chapter 14|22 pages

      Toxic Components of Food Packaging Materials

      ByBarbara Piotrowska

      chapter 15|10 pages

      Epidemiological and Medical Impact of Toxins in Foods

      ByEl _zbieta Kucharska, M.D., Ph.D.
      T&F logoTaylor & Francis Group logo
      • Policies
        • Privacy Policy
        • Terms & Conditions
        • Cookie Policy
        • Privacy Policy
        • Terms & Conditions
        • Cookie Policy
      • Journals
        • Taylor & Francis Online
        • CogentOA
        • Taylor & Francis Online
        • CogentOA
      • Corporate
        • Taylor & Francis Group
        • Taylor & Francis Group
        • Taylor & Francis Group
        • Taylor & Francis Group
      • Help & Contact
        • Students/Researchers
        • Librarians/Institutions
        • Students/Researchers
        • Librarians/Institutions
      • Connect with us

      Connect with us

      Registered in England & Wales No. 3099067
      5 Howick Place | London | SW1P 1WG © 2022 Informa UK Limited