About the book
This book "Toxicity in Food" welcomes a number of recent researches on the study of toxic effects in food as well as human health. Numerous chemical toxins, including normal ingredient components of natural foods, e.g., mycotoxins, and toxic chemicals as contaminants such as pesticides, fertilizers, food additives, and preservatives, which are potentially toxic to humans will be discussed in this book. There are many preservatives used in food including Monosodium Glutamate, Artificial Food Coloring, Sodium Nitrite, Guar Gum, High-Fructose Corn Syrup, Artificial Sweeteners, Carrageenan, and Sodium Benzoate, Bisphenol A, Trans Fats, Polycyclic Aromatic Hydrocarbons, Coumarin in Cassia Cinnamon, Added Sugar, Mercury in Fish, etc. Various seeds (also known as stones, pits, or kernels) of stone fruits like, apricots, cherries, plums, and peaches do contain a compound called amygdalin, which breaks down into hydrogen cyanide when ingested are poisons. Here, toxicity in Food presents the current state of knowledge on the content, chemical properties, mode of action, and biological effects of toxicants occurring in food. Chapters are based on the research of highly qualified specialists from different corners of the world and on the critical evaluation of recent world literature. Following an introduction to the current toxicological hazards related to food, the text describes the toxicants that occur naturally in raw materials, as well as those found in food due to defects during processing and as a result of environmental and raw material contamination. It discusses toxic substances that may be generated in food during processing, packaging, and storage, and includes information on food allergies and the medical consequences of toxicity in food. Scientist use many tests to protect from harmful effects of toxicity of chemicals and to find ways for treating persons who have been harmed or affected. Acute food toxicity in humans is characterized by symptoms such as vomiting, nausea, headache, dizziness, difficulty in vision, chronic disease, slow heart rate, convulsion, cancer, respiratory failure and may finally in death. There are other various symptoms such as short-term effects usually occur within minutes after breathing toxins or eating foods that contain them. So, research on toxicity in food can be very significant in a different multitude of disciplines from academia, industry, and governments for sharing their extraordinary innovative and unique knowledge on these results. This book has explored the connection and inter-relationships about toxicity effect in food, plants, agriculture, biology, human health, animals, molecular, and food process to complete this book. It is an important booklet for research organizations, governmental research-centers, academic libraries, and R&D affianced in recent research and studied of toxicity effect in the foods as well as human health. The lack of knowledge among some producers and consumers regarding the risks and benefits related to food makes it imperative to provide updated information in order to improve food safety.