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Chemicals --- Food --- Food toxicology --- Nutritional toxicology --- Toxicology --- Nutritionally induced diseases --- Safety measures. --- Toxicology.

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This book contains contributions based on the proceedings of two symposia on food contamination held in London in April 1989 and May 1990, both of which were organised jointly by the Environment, Food Chemistry and Toxicology Groups of the Royal Society of Chemistry. The aim of these meetings was to assess the extraneous chemical contamination of food from two sources: firstly, food-chain contaminants - the presence of plant toxicants of fungal metabolites in food, or the contamination of food from environmental sources (airborne, aquatic and terrestrial); and secondly, food-production contami

Food contamination. --- Food --- Toxicology --- Nutritionally induced diseases --- Food toxicology --- Nutritional toxicology --- Contamination (Technology) --- Food adulteration and inspection --- Contaminated food --- Foods, Contaminated --- Toxicology. --- Contamination

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Reports that heat processing of foods induces the formation of acrylamide heightened interest in the chemistry, biochemistry, and safety of this compound. Acrylamide-induced neurotoxicity, reproductive toxicity, genotoxicity, and carcinogenicity are potential human health risks based on animal studies. Because exposure of humans to acrylamide can come from both external sources and the diet, there exists a need to develop a better understanding of its formation and distribution in food and its role in human health. To contribute to this effort, experts from eight countries have presented data on the chemistry, analysis, metabolism, pharmacology, and toxicology of acrylamide. Specifically covered are the following aspects: exposure from the environment and the diet; biomarkers of exposure; risk assessment; epidemiology; mechanism of formation in food; biological alkylation of amino acids, peptides, proteins, and DNA by acrylamide and its epoxide metabolite glycidamide; neurotoxicity, reproductive toxicity, and carcinogenicity; protection against adverse effects; and possible approaches to reducing levels in food. Cross-fertilization of ideas among several disciplines in which an interest in acrylamide has developed, including food science, pharmacology, toxicology, and medicine, will provide a better understanding of the chemistry and biology of acrylamide in food, and can lead to the development of food processes to decrease the acrylamide content of the diet.

Acrylamide --- Food --- Toxicology. --- Food toxicology --- Nutritional toxicology --- Toxicology --- Nutritionally induced diseases --- Acrylic amide --- Propenamide --- Propenoic acid amide --- Acrylates --- Amides --- Food science. --- Chemistry. --- Food Science. --- Chemistry/Food Science, general. --- Physical sciences --- Science --- Food technology --- Chemical engineering --- Food Technology. --- Food Sciences --- Technology, Food --- Food Science --- Science, Food --- Sciences, Food --- Nutritional Sciences

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Food intolerance and the food industry approaches the issue of food intolerance from an industry rather than a clinical perspective. This unique book has become an indispensable guide for production managers and nutritionists within the food industry as well as providing an authoritative source of information for all those concerned with understanding and managing food intolerance.Clear and concise explanations of complex medical informationFull coverage of the implications of the Food Safety Act 1990 and the Consumer Protection ActDetailed information on the

Food allergy. --- Food --- Nutritionally induced diseases. --- Toxicology. --- Diet --- Diet and disease --- Dietary causes of disease --- Diseases --- Nutrition disorders --- Food toxicology --- Nutritional toxicology --- Toxicology --- Nutritionally induced diseases --- Allergy --- Adverse effects --- Dietary aspects --- Causes and theories of causation --- Engineering --- Food Science and Technology

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This wide-ranging text reviews the wealth of recent research on assessing and managing the risks from pesticide, veterinary and other chemical residues in food. After an introductory chapter on the key issues in food toxicology,Part one covers the assessment and management of risks, with individual chapters on genetic susceptibility to dietary carcinogens, good agricultural practice and HACCP systems, targeted and rapid methods for analysing residues in food and ways of assessing the mutagenicity of chemicals in food. Part two looks at veterinary residues, covering their safety, toxico

Feed additive residues --- Food contamination --- Food --- Nutritionally induced diseases --- Pesticide residues in food --- Veterinary drug residues --- Pesticide residues --- Pesticides --- Diet --- Diet and disease --- Dietary causes of disease --- Diseases --- Nutrition disorders --- Food toxicology --- Nutritional toxicology --- Toxicology --- Contaminated food --- Foods, Contaminated --- Contamination (Technology) --- Food adulteration and inspection --- Residues, Veterinary drug --- Residues, Feed additive --- Environmental aspects --- Adverse effects --- Dietary aspects --- Causes and theories of causation --- Contamination --- Engineering --- Food Science and Technology --- Food contamination. --- Toxicology. --- Drug residues --- Veterinary drug residues. --- Analysis.