D'Mello (formerly Scottish Agricultural College, UK) has edited 19 scientific studies, which are grouped together under the headings of biotoxins, anthropogenic contaminants, and case studies. D'Mello contributes the chapter on mycotoxins in cereal grains, nuts, and other plant products and a concluding chapter on the state of the field. Other topics include safety evaluation of genetically modified food, radionuclides in foods, heavy metals, adverse reactions to food additives, shellfish toxins, dioxins, and pesticides. Each chapter includes a list of references. The contributors are specialists in toxicology research, food chemistry, pathology, nutrition, and food safety, who work and teach in nine countries. Distributed by Oxford U. Press. Annotation (c) Book News, Inc., Portland, OR (booknews.com)
A concern for scientists, policy-makers, and consumers alike, food safety is a global issue. Outbreaks of food poisoning are becoming more common, due in part to increasing internationalization of food production. The majority of food safety issues center on toxins produced naturally or through anthropogenic activities, such as use of pesticides, chemicals, additives and pharmaceutical products. This book covers recent developments in the chemistry, biochemistry and physiological effects of toxicants that might have an impact on human health and welfare. It also discusses risk management, legislation and regulatory issues.
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