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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
Pages 376
eBook ISBN 9780429210556
Subjects Bioscience, Food Science & Technology
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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.
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TABLE OF CONTENTS
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 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 15|10 pages
Epidemiological and Medical Impact of Toxins in Foods
ByEl _zbieta Kucharska, M.D., Ph.D.
