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.
A textbook for undergraduate students or lay readers without a strong background in either toxicology or food science. Begins by explaining the principles and methods of toxicology, then explores succinctly the whole range of both natural and introduced toxins that may be found in food. Annotation c. Book News, Inc., Portland, OR (booknews.com)