Handbook of Food Toxicology

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Handbook of Food Toxicology is written by S.S. Deshpande and published by CRC Press. It's available with International Standard Book Number or ISBN identification 0824743903 (ISBN 10) and 9780824743901 (ISBN 13).

From health and economic consequences to exposure assessment and detoxification, this reference comprehensively covers the formation, characteristics, and control of various toxins that occur in the production, storage, handling, and preparation of food. The author discusses toxin sources, mechanisms, routes of exposure and absorption, and their chemical and biochemical components to prevent contamination of food products and reduce epidemics of foodborne disease. The book contains more than 3000 references to facilitate further research, as well as recent guidelines from the FDA and World Health Organization regarding food hygiene and safety.