Food Toxins provides insights on the latest developments, advancements and challenges facing today's food industry. The book is a quick reference that will help readers understand the health effects of the most toxic toxins and how to detect them in food. This information is useful to scientists, researchers and students who are 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.
- Provides detailed information on natural food toxins, their toxicity and the future challenges in food safety
- Discusses the 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
1. Mycotoxins
2. Hetrocyclic aromatic compounds
3. Polyaromatic hydrocarbons
4. Heavy metals
5. Acrylamide
6. Pesticides
7. Biogenic amines
8. Artificial food coloring/preservatives
9. Genetically Modified Food
10. Toxins from Sea Food
11. Health Hazards of Bisphenol A
12. Recent Advancements in Food Safety
Shahzad Zafar Iqbal is an assistant professor on tenure track in Department of Applied Chemistry and Biochemistry at Government College University in Pakistan. He started his career as a postdoctoral fellow at the Food Safety Research Center, Universiti Putra Malaysia, Malaysia. He has a PhD in chemistry and was a visiting research fellow at Cornell University. His research focuses on food safety and the assessment and detoxification of mycotoxins in food and food products. He has published several research papers and has won nine awards, including the Research Productivity Award 2014-15, awarded by Pakistan Council for Science and Technology.
