TY - CHAP M1 - Book, Section TI - Chapter 30. Food Toxicology A1 - Kotsonis, Frank N. A1 - Burdock, George A. A2 - Klaassen, Curtis D. A2 - Watkins, John B. Y1 - 2010 N1 - T2 - Casarett & Doull's Essentials of Toxicology, 2e AB - Food is an exceedingly complex mixture of nutrient and nonnutrient substances.A substance listed as Generally Recognized as Safe (GRAS) achieves this determination on the adequacy of safety, as shown through scientific procedures or through experience based on common use.An estimated daily intake (EDI) is based on two factors: the daily intake of the food in which the substance will be used and the concentration of the substance in that food.Food hypersensitivity (allergy) refers to a reaction involving an immune-mediated response, including cutaneous reactions, systemic effects, and even anaphylaxis.The vast majority of food-borne illnesses in developed countries are attributable to microbiologic contamination of food. SN - PB - The McGraw-Hill Companies CY - New York, NY Y2 - 2024/03/29 UR - accesspharmacy.mhmedical.com/content.aspx?aid=6487056 ER -