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Author: Esther Haugabrooks Publisher: Academic Press ISBN: 0128212624 Category : Medical Languages : en Pages : 350
Book Description
**Selected for Doody's Core Titles® 2024 in Nutrition**History of Food and Nutrition Toxicology, part of the History of Toxicology and Environmental Health series, provides an overview of history in the field to help readers better understand future applications for evaluating newer and valuable approaches and their impacts on human health. The book explores issues associated with chemical contaminants, toxicants, the use of dietary supplements and pharmaceuticals, and increasing concerns surrounding food toxicity and safety. The addition of historical case studies and end-of chapter questions make the book ideal for toxicologists, food scientists, pharmaceutical scientists, and other researchers who want to understand current state and future challenges in the field. - Offers thought-provoking, forward thinking end-of-chapter questions - Provides illustrations of historical products, individuals and processes - Discusses case studies that help provide historical perspectives
Author: Esther Haugabrooks Publisher: Academic Press ISBN: 0128212624 Category : Medical Languages : en Pages : 350
Book Description
**Selected for Doody's Core Titles® 2024 in Nutrition**History of Food and Nutrition Toxicology, part of the History of Toxicology and Environmental Health series, provides an overview of history in the field to help readers better understand future applications for evaluating newer and valuable approaches and their impacts on human health. The book explores issues associated with chemical contaminants, toxicants, the use of dietary supplements and pharmaceuticals, and increasing concerns surrounding food toxicity and safety. The addition of historical case studies and end-of chapter questions make the book ideal for toxicologists, food scientists, pharmaceutical scientists, and other researchers who want to understand current state and future challenges in the field. - Offers thought-provoking, forward thinking end-of-chapter questions - Provides illustrations of historical products, individuals and processes - Discusses case studies that help provide historical perspectives
Author: Stanley T. Omaye Publisher: CRC Press ISBN: 1135435553 Category : Medical Languages : en Pages : 412
Book Description
Food and Nutritional Toxicology provides a broad overview of the chemicals in food that have the potential to produce adverse health effects. The book covers the impact on human health of food containing environmental contaminants or natural toxicants, food additives, the migration of chemicals from packaging materials into foods, and the persisten
Author: Philip Wexler Publisher: Academic Press ISBN: 0128016345 Category : Medical Languages : en Pages : 152
Book Description
This volume, Toxicology in Antiquity II, continues to tell the story of the roots of toxicology in ancient times. Readers learn that before scientific research methods were developed, toxicology thrived as a very practical discipline. Toxicologists are particularly proud of the rich and storied history of their field and there are few resources available that cover the discipline from a historical perspective. People living in ancient civilizations readily learned to distinguish safe from hazardous substances, how to avoid these hazardous substances and how to use them to inflict harm on enemies. Volume II explores the use of poison as weapons in war and assassinations, early instances of air pollution, the use of hallucinogens and entheogens, and the role of the snake in ancient toxicology. - Provides the historical background for understanding modern toxicology - Illustrates the ways ancient civilizations learned to distinguish safe from hazardous substances, how to avoid the hazardous substances and how to use them against enemies - Details scholars who compiled compendia of toxic agents
Author: Takayuki Shibamoto Publisher: Academic Press ISBN: 0080925774 Category : Technology & Engineering Languages : en Pages : 231
Book Description
The area of food toxicology currently has a high profile of interest in the food industry, universities, and government agencies, and is certainly of great concern to consumers. There are many books which cover selected toxins in foods (such as plant toxins, mycotoxins, pesticides, or heavy metals), but this book represents the first pedagogic treatment of the entire range of toxic compounds found naturally in foods or introduced by industrial contamination or food processing methods. Featuring coverage of areas of vital concern to consumers, such as toxicological implications of food adulteration (as seen in ethylene glycol in wines or the Spanish olive oil disaster) or pesticide residues, Introduction to Food Toxicology will be of interest to students in toxicology, environmental studies, and dietetics as well as anyone interested in food sources and public health issues. The number of students who are interested in toxicology has increased dramatically in the past several years. Issues related to toxic materials have received more and more attention from the public. The issues and potential problems are reported almost daily by the mass media, including television, newspapers, and magazines. Major misunderstandings and confusion raised by those reports are generally due to lack of basic knowledge about toxicology among consumers. This textbook provides the basic principles of food toxicology in order to help the general public better understand the real problems of toxic materials in foods. - Principles of toxicology - Toxicities of chemicals found in foods - Occurrence of natural toxins in plant and animal foodstuffs - Food contamination caused by industry - Toxic chemicals related to food processing - Food additives - Microbial toxins in foods
Author: Publisher: Academic Press ISBN: 0128136987 Category : Medical Languages : en Pages : 384
Book Description
The History of Alternative Test Methods in Toxicology uses a chronological approach to demonstrate how the use of alternative methods has evolved from their conception as adjuncts to traditional animal toxicity tests to replacements for them. This volume in the History of Toxicology and Environmental Health series explores the history of alternative test development, validation, and use, with an emphasis on humanity and good science, in line with the Three Rs (Replacement,Reduction, Refinement) concept expounded by William Russell and Rex Burch in 1959 in their now classic volume, The Principles of Humane Experimental Technique. The book describes the historical development of technologies that have influenced the application of alternatives in toxicology and safety testing. These range from single cell monocultures to sophisticated, miniaturised and microfluidic organism-on-a-chip devices, and also include molecular modelling, chemoinformatics and QSAR analysis, and the use of stem cells, tissue engineering and hollow fibre bioreactors. This has been facilitated by the wider availability of human tissues, advances in tissue culture, analytical and diagnostic methods, increases in computational processing, capabilities, and a greater understanding of cell biology and molecular mechanisms of toxicity. These technological developments have enhanced the range and information content of the toxicity endpoints detected, and therefore the relevance of test systems and data interpretation, while new techniques for non-invasive diagnostic imaging and high resolution detection methods have permitted an increased role for human studies. Several key examples of how these technologies are being harnessed to meet 21st century safety assessment challenges are provided, including their deployment in integrated testing schemes in conjunction with kinetic modelling, and in specialized areas, such as inhalation toxicity studies. The History of Alternative Test Methods in Toxicology uses a chronological approach to demonstrate how the use of alternative methods has evolved from their conception as adjuncts to traditional animal toxicity tests to replacements for them. This volume in the History of Toxicology and Environmental Health series explores the history of alternative test development, validation, and use, with an emphasis on humanity and good science, in line with the Three Rs (Replacement, Reduction, Refinement) concept expounded by William Russell and Rex Burch in 1959 in their now-classic volume, The Principles of Humane Experimental Technique. The book describes the historical development of technologies that have influenced the application of alternatives in toxicology and safety testing. These range from single cell monocultures to sophisticated miniaturised and microfluidic organism-on-a-chip devices, and also include molecular modelling, chemoinformatics and QSAR analysis, and the use of stem cells, tissue engineering and hollow fibre bioreactors. This has been facilitated by the wider availability of human tissues, advances in tissue culture, analytical and diagnostic methods, increases in computational processing capabilities, and a greater understanding of cell biology and molecular mechanisms of toxicity. These technological developments have enhanced the range and information content of the toxicity endpoints detected, and therefore the relevance of test systems and data interpretation, while new techniques for non-invasive diagnostic imaging and high resolution detection methods have permitted an increased role for human studies. Several key examples of how these technologies are being harnessed to meet 21st century safety assessment challenges are provided, including their deployment in integrated testing schemes in conjunction with kinetic modelling, and in specialised areas, such as inhalation toxicity studies.
Author: Deborah Blum Publisher: Penguin ISBN: 0525560289 Category : Political Science Languages : en Pages : 370
Book Description
A New York Times Notable Book The inspiration for PBS's AMERICAN EXPERIENCE film The Poison Squad. From Pulitzer Prize winner and New York Times-bestselling author Deborah Blum, the dramatic true story of how food was made safe in the United States and the heroes, led by the inimitable Dr. Harvey Washington Wiley, who fought for change By the end of nineteenth century, food was dangerous. Lethal, even. "Milk" might contain formaldehyde, most often used to embalm corpses. Decaying meat was preserved with both salicylic acid, a pharmaceutical chemical, and borax, a compound first identified as a cleaning product. This was not by accident; food manufacturers had rushed to embrace the rise of industrial chemistry, and were knowingly selling harmful products. Unchecked by government regulation, basic safety, or even labelling requirements, they put profit before the health of their customers. By some estimates, in New York City alone, thousands of children were killed by "embalmed milk" every year. Citizens--activists, journalists, scientists, and women's groups--began agitating for change. But even as protective measures were enacted in Europe, American corporations blocked even modest regulations. Then, in 1883, Dr. Harvey Washington Wiley, a chemistry professor from Purdue University, was named chief chemist of the agriculture department, and the agency began methodically investigating food and drink fraud, even conducting shocking human tests on groups of young men who came to be known as, "The Poison Squad." Over the next thirty years, a titanic struggle took place, with the courageous and fascinating Dr. Wiley campaigning indefatigably for food safety and consumer protection. Together with a gallant cast, including the muckraking reporter Upton Sinclair, whose fiction revealed the horrific truth about the Chicago stockyards; Fannie Farmer, then the most famous cookbook author in the country; and Henry J. Heinz, one of the few food producers who actively advocated for pure food, Dr. Wiley changed history. When the landmark 1906 Food and Drug Act was finally passed, it was known across the land, as "Dr. Wiley's Law." Blum brings to life this timeless and hugely satisfying "David and Goliath" tale with righteous verve and style, driving home the moral imperative of confronting corporate greed and government corruption with a bracing clarity, which speaks resoundingly to the enormous social and political challenges we face today.
Author: Angela N. H. Creager Publisher: Berghahn Books ISBN: 1805399128 Category : History Languages : en Pages : 373
Book Description
Over the last century, the industrialization of agriculture and processing technologies have made food abundant and relatively inexpensive for much of the world’s population. Simultaneously, pesticides, nitrates, and other technological innovations intended to improve the food supply’s productivity and safety have generated new, often poorly understood risks for consumers and the environment. From the proliferation of synthetic additives to the threat posed by antibiotic-resistant bacteria, the chapters in Risk on the Table zero in on key historical cases in North America and Europe that illuminate the history of food safety, highlighting the powerful tensions that exists among scientific understandings of risk, policymakers’ decisions, and cultural notions of “pure” food.
Author: William Shurtleff; Akiko Aoyagi Publisher: Soyinfo Center ISBN: 1948436337 Category : Reference Languages : en Pages : 1493
Book Description
The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographical index. 30 photographs and illustrations - mostly color. Free of charge in digital PDF format.
Author: John Hathcock Publisher: Elsevier ISBN: 0323146937 Category : Medical Languages : en Pages : 532
Book Description
Nutritional Toxicology, Volume I is a sample result that has risen from the need for increased toxicological awareness and understanding by nutritionists and other professionals concerned with food production, utilization, and health. This book aims to collate significant information regarding nutrition-associated toxicity problems. The book is divided into 13 chapters. The first two chapters deal with a general overview of nutritional toxicology. Some of the topics discussed in this section include the nutritional effects of toxicants, xenobiotics, toxic action, and biotoxification. The following subject areas discussed include vitamin excess and toxicity; trace elements and cardiovascular disease; and factors affecting the metabolism of nonessential metals in food. The subsequent chapters focus on problem areas including the hazards of foodborne bacterial infections and intoxications, mycotoxins and toxic stress metabolites, environmental contaminants in food, and hazards of compounds in human nutrition. The last section tackles the close relationship of toxicology with food, including their effects and applications. Some topics include food colors, ingredients, chemicals, and substances, as well as their effects on other organisms. This volume will be invaluable to students and professionals in nutrition and toxicology. Other people who studies nutrition, toxicology, and pharmacology will also benefit from this resource.
Author: Esther Haugabrooks
Author: Esther Haugabrooks
Author: Stanley T. Omaye
Author: Philip Wexler
Author: Takayuki Shibamoto
Author: 
Author: Deborah Blum
Author: Jeffrey M. Pilcher
Author: Angela N. H. Creager
Author: William Shurtleff; Akiko Aoyagi
Author: John Hathcock