Food Toxins

Food Toxins is focused on the presence of toxic and harmful food toxins produced during processing and production of food. It provides insights about the latest developments advancements and challenges facing food industries today. This is a quick reference will help you understand health effects of the main and most toxic toxins and recent developments and analytical techniques of detecting them in food. This information is useful to scientists, and researchers, and students involved in risk assessment, food safety, food toxicity, food microbiology, food control and analysis and those whose work involves food production where chemical contamination may occur, to provide an understanding of analytical methods that can be used to assess the impact.

• Provides detailed information on natural food toxins, their toxicity and the future challenges in food safety
• Discusses health effects of food toxins, current regulations and other aspects directly linked to food safety including chemistry, toxicology and epidemiology
• Covers all major toxins including natural food toxins

《食品毒素》專注於食品加工和生產過程中產生的有毒和有害食品毒素的存在。它提供了關於當今食品行業面臨的最新發展、進展和挑戰的見解。這是一本快速參考，將幫助您了解主要和最有毒毒素的健康影響以及最新的檢測方法和分析技術。這些信息對於從事風險評估、食品安全、食品毒性、食品微生物學、食品控制和分析以及可能發生化學污染的食品生產相關工作的科學家、研究人員和學生非常有用，以提供對可以用於評估影響的分析方法的理解。

本書提供了關於天然食品毒素、其毒性和食品安全未來挑戰的詳細信息。討論了食品毒素的健康影響、現行法規以及與食品安全直接相關的其他方面，包括化學、毒理學和流行病學。涵蓋了所有主要毒素，包括天然食品毒素。