Handbook of Natural Toxins

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  • Author : Anthony Tu
  • Publisher : CRC Press
  • Pages : 656 pages
  • ISBN : 9780824786526
  • Rating : 1/5 from 1 reviews
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Download or Read online Handbook of Natural Toxins full in PDF, ePub and kindle. this book written by Anthony Tu and published by CRC Press which was released on 11 June 1992 with total page 656 pages. We cannot guarantee that Handbook of Natural Toxins book is available in the library, click Get Book button and read full online book in your kindle, tablet, IPAD, PC or mobile whenever and wherever You Like. 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 which kinds of seafood may cause severe poisoning; explores teratogenic aspects of food poisoning, outlining which foods pregnant women should avoid; and shows how those sensitive to nitrosamines can avoid such food poisoning.;Extensively referenced with more than 2200 literature citations, Volume 7: Food Poisoning serves as essential reading for toxicologists, microbiologists, dietitians and nutritionists, public health officials, food scientists and technologists, agricultural chemists and biochemists, bacteriologists, and graduate-level students in food science and toxicology.

Handbook of Natural Toxins

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

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

What's really in your food? Award-winning investigative journalist and clean food activist Mike Adams, the "Health Ranger," is founder and editor of Natural News, one of the top health news websites in the world, reaching millions of readers each month. Now, in Food Forensics, Adams meticulously tests groceries, fast foods, dietary supplements, spices, and protein powders for heavy metals and toxic elements that could be jeopardizing your health. To conduct this extensive research, Adams built a state-of-the-art laboratory with cutting-edge

Toxins in Food

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

Introduction to Food Toxicology

Introduction to Food Toxicology
  • Author : Takayuki Shibamoto,Leonard F. Bjeldanes
  • Publisher : Academic Press
  • Release : 02 December 2012
GET THIS BOOK Introduction to Food Toxicology

The area of food toxicology currently has a high profile of interest in the food industry, universities, and government agencies, and is certainly of great concern to consumers. There are many books which cover selected toxins in foods (such as plant toxins, mycotoxins, pesticides, or heavy metals), but this book represents the first pedagogic treatment of the entire range of toxic compounds found naturally in foods or introduced by industrial contamination or food processing methods. Featuring coverage of areas of

Microbial Toxins and Related Contamination in the Food Industry

Microbial Toxins and Related Contamination in the Food Industry
  • Author : Gabriella Caruso,Giorgia Caruso,Pasqualina Laganà Laganà,Antonino Santi Delia,Salvatore Parisi,Caterina Barone,Lucia Melcarne,Francesco Mazzù
  • Publisher : Springer
  • Release : 29 June 2015
GET THIS BOOK Microbial Toxins and Related Contamination in the Food Industry

This Brief concerns the chemical risk in food products from the viewpoint of microbiology. The “Hazard Analysis and Critical Control Point” (HACCP) approach, which is applied for this purpose, is dedicated to the study and the analysis of all possible dangers by food consumptions and the related countermeasures with the aim of protecting the health of consumers. This difficult objective is highly multidisciplinary and requires a plethora of different competencies. This book thus addresses chemists, microbiologists, food technologists, medical professionals

Food Safety

Food Safety
  • Author : J. P. Felix D'Mello
  • Publisher : CABI
  • Release : 27 January 2022
GET THIS BOOK Food 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.

Immunoassays for Food poisoning Bacteria and Bacterial Toxins

Immunoassays for Food poisoning Bacteria and Bacterial Toxins
  • Author : G. M. Wyatt
  • Publisher : Springer Science & Business Media
  • Release : 06 December 2012
GET THIS BOOK Immunoassays for Food poisoning Bacteria and Bacterial Toxins

Consumer safety has become a central issue of the food supply system in most countries. It encompasses a large number of interacting scientific and tech nological matters, such as agricultural practice, microbiology, chemistry, food technology, processing, handling and packaging. The techniques used in understanding and controlling contaminants and toxicity range from the most sophisticated scientific laboratory methods, through industrial engineering science to simple logical rules implemented in the kitchen. The problems of food safety, however, spread far beyond those directly

Shiga toxins

Shiga toxins
  • Author : Christopher J. Silva,David L. Brandon,Craig B. Skinner,Xiaohua He
  • Publisher : Springer
  • Release : 27 February 2017
GET THIS BOOK Shiga toxins

This book presents an overview of Shiga toxin-producing E. coli (STEC), with in-depth coverage of key areas such as recent Shiga toxin-related poisonings in Europe and the US, the structure, production, and mechanism of action of Shiga toxin, and current methods of detection. The globalization of food production has introduced new risk factors and intensified existing hazards, complicating the assurance of food safety. Foodborne illness outbreaks, such as those related to STEC, are becoming more common and more dangerous. The

Toxic Hazards in Food

Toxic Hazards in Food
  • Author : David M. Conning,A. B. G. Lansdown
  • Publisher : Springer
  • Release : 04 January 1983
GET THIS BOOK Toxic Hazards in Food

In the world of plentiful, cheap food that so many of us in the Western World have come to accept as our birthright, it takes sensational journalism and horrific television coverage to make us realise that not all of the world's population shares this abundance. Visits to the Soviet Bloc countries, to China, most African states and various other coun tries of the Third World make one quickly realise that widespread shortage of food is just over the horizon and

Food Safety and Natural Toxins

Food Safety and Natural Toxins
  • Author : Mary Fletcher,Gabi Netzel
  • Publisher : MDPI
  • Release : 13 November 2020
GET THIS BOOK Food Safety and Natural Toxins

Natural toxins are poisonous secondary metabolites produced by living organisms which are typically not harmful to the organisms themselves but can impact on human or animal health when consumed. Common sources of such toxins include poisonous plants, fungi, algae, and bacteria, and the diversity of these biological systems presents challenges to analytical chemists in identification in addition to wide-ranging food safety implications when present as contaminants in food commodities. The propensity for such toxins to be present in both animal

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 BOOK Analysis 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 Food Toxicology

Handbook of Food Toxicology
  • Author : S.S. Deshpande
  • Publisher : CRC Press
  • Release : 29 August 2002
GET THIS BOOK Handbook of Food Toxicology

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

Food Safety and Toxicity

Food Safety and Toxicity
  • Author : John De Vries
  • Publisher : CRC Press
  • Release : 15 October 2021
GET THIS BOOK Food 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

Toxins and Other Harmful Compounds in Foods

Toxins and Other Harmful Compounds in Foods
  • Author : A. Witczak,Zdzislaw Sikorski
  • Publisher : CRC Press
  • Release : 12 January 2017
GET THIS BOOK Toxins and Other Harmful Compounds in Foods

Toxins and Other Harmful Compounds in Foods provides information on the contents, distribution, chemical properties, and biological activity of toxins and other harmful compounds in foods that are natural components of the raw materials, accumulated due to microbial actions and environmental pollution, or are generated due to processing. This book shows how different factors related to the production of raw materials, as well as to storage and processing conditions, affect the presence and concentration of toxins and other harmful compounds