TY - CHAP M1 - Book, Section TI - Food Toxicology: Fundamental and Regulatory Aspects* A1 - Choudhuri, Supratim A1 - Chanderbhan, Ronald F. A1 - Mattia, Antonia A2 - Klaassen, Curtis D. PY - 2019 T2 - Casarett & Doull’s Toxicology: The Basic Science of Poisons, 9th edition AB - Food is one of the most essential materials for the survival of living organisms, in addition to oxygen and water. Food toxicology deals with the substances found in food that, when consumed, may cause harm to the consumers. Therefore, the practice of food toxicology involves detecting toxic substances in food, characterizing their properties, studying their fate in the body (absorption, distribution, metabolism, and excretion), and investigating their adverse health effects. Toxic substances can be naturally present in food, formed when the food is cooked, added directly to food, or they can find their way into food from the immediate environment, such as packaging. Among various subdisciplines of toxicology, food toxicology has received wider public attention in recent years. This has been driven by an increased awareness of the health effects of foods, foodborne illness, as well as the rapid availability of information to consumers, thanks to the world-wide-web. SN - PB - McGraw-Hill Education CY - New York, NY Y2 - 2024/03/28 UR - accesspharmacy.mhmedical.com/content.aspx?aid=1158503229 ER -