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Informationen zum Autor Dabrowski\! Waldemar M.; Sikorski\! Zdzislaw E. Klappentext This book contains a well-documented presentation of the current state of knowledge on the content! chemical properties! mode of action! and biological effects of toxins occurring in food. Chapters are based on the research of highly qualified specialists from the US and Europe and on critical evaluation of the knowledge presented in current literature. The text describes the toxins that occur naturally in raw materials and those found in food due to defects during processing and as a result of environmental and raw material contamination. Toxins in Food is a valuable source of information for anyone interested in food safety and nutritional value. Zusammenfassung While systems such as GMP and HACCP assure a high standard of food quality, foodborne poisonings still pose a serious hazard to the consumer's 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.Toxins in Food presents the current state of knowledge on the content, chemical properties, mode of action, and biological effects of toxins occurring in food. Chapters are based on the research of highly qualified specialists from the US and Europe and on the critical evaluation of recent world literature. Following an introduction to the current toxicological hazards related to food, the text describes the toxins 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 toxins in food.This comprehensive volume updates our knowledge and increases our awareness of the toxins found in food. It is a valuable source of information for anyone interested in improving the safety and nutritional quality of the food supply. Inhaltsverzeichnis INTRODUCTION! Waldemar DabrowskiToxins in Food - The Past and the Present Food ContaminationThe Effect of Food Components on HumansWhat Affects the Food Safety Issues Nowadays?Population ChangesTrends in Food ProductionFood Allergy or Food Intolerance?Links Between Food and Health - Tracing a Human GenomeNATURAL TOXINS OF PLANT ORIGINS! Kip E. PanterNitrogen-Containing Plant ToxinsNitrogen-Free Plant ToxinsMUSHROOM TOXINS! Heinz FaulstichIntroductionAmatoxinsOrellanineGyrometrinCoprinPsilocybin! PsilocinIbotenic Acid and Muscimol MuscarinMushrooms Causing Gastrointestinal DisordersPHYTOESTROGENS IN FOOD PLANTS! Paola AlbertazziSources of Phytoestrogen and Estrogenic EffectsPhytoestrogen Metabolism Effect of Processing Phytoestrogens and their ActivityBeneficial and Adverse Effects of Phytoestrogens in HumansMethodology for the Detection of PhytoestrogensMethodology for the Detection of PhytoestrogensFOOD ALLERGIES AND FOOD INTOLERANCE! Elzbieta KucharskaWhat is an Allergy?Influence of Genetic FactorsInfluence of the Environmental Factors Food AllergensPatomechanism of Food AllergyFood Allergy SymptomsNon-allergic Hypersensitivity ReactionBIOGENIC AMINES IN FOODS! George J. Flick! Jr. and Linda A. GranataToxicityFishPrevalence in CheesePrevalence in Fermented MeatsPrevalence in Fresh MeatsPrevalence in Wines and BeersPrevalence in Other FoodsMARINE PHYCOTOXINS IN SEAFOOD! Lorraine C. Baker! Helen Schurz-Rogers! Lora E. Fleming! Barbara Kirkpatrick! and Janet BensonOrganisms! Toxins! and SyndromesToxin Detection and MonitoringMitigating the Impact of Harmful Algal BloomsResearch and Public Health IssuesBACTERIAL TOXINS! Waldemar Dabrowski and Dagmara MadralaClostridium botulinumStaphylococcus aureusMYCOTOXINS! Ana M. CalvoBiology and Ecology of the Various Molds Species that Produ...
