Introduction to Food Toxicology, 2nd Edition

By Takayuki Shibamoto and Leonard F. Bjeldanes

Introduction to Food Toxicology – 2nd Edition provides a clear and updated overview of toxic compounds found in food, whether naturally occurring or introduced through processing, agriculture, or industry. The book builds a strong foundation in food toxicology while incorporating recent advances in analytical methods and regulatory science.

This edition examines the mechanisms of action, metabolism, and regulation of foodborne toxins, with detailed coverage of xenobiotic activation and detoxification, dietary interactions, and emerging food contaminants. Modern analytical techniques such as LC/MS, immunoassays, and solid-phase extraction are discussed in the context of food safety monitoring.

Special attention is given to natural toxins in food plants, dioxins, acrylamide, antioxidants, and nutraceutical phytochemicals, making this book a valuable academic reference for understanding risk assessment and toxicological evaluation in food systems.

Recommended Book:

Meat Inspection: The Pathoanatomic Basis