Introduction to Food Toxicology

This book represents the first pedagogic treatment of the entire range of toxic compounds found naturally in foods as well as those introduced by industrial contamination or food processing methods. Coverage of areas if huge importance to consumers, such as toxicological implications of food adulteration or pesticide residues, will be of interest to students in toxicology, environmental studies, dietics and anyone interested in food sources and public health issues. The textbook provides the basic principles of food toxicology in order to help the general publc better understand the real problems of toxic materials in foods.Shibamoto, Takayuki is the author of 'Introduction to Food Toxicology', published 1993 under ISBN 9780126400250 and ISBN 0126400253.