Food Chemistry & Science

Food Toxicology
Current Advances and Future Challenges

Editors: Ashish Sachan, DVM, MS, PhD
Suzanne Hendrich, PhD

Food Toxicology

Published. Available now.
Pub Date: December 2017
Hardback Price: see ordering info
Hard ISBN: 9781771886178
Paperback ISBN: 978-1-77463-055-6
E-Book ISBN: 9781315161075
Pages: 480 pp w/Index
Binding Type: hardbound / ebook / paperback
Notes: 9 color and 8 b/w illustrations


Reviews
“A wealth of information on the range and limitations of FDA andEPA regulation and of the ir counterpartsinother countries. Overall, the editors succeed in synthesizing detailed multidisciplinary research.”
—CHOICE,
Aug 2018, review by M. Gochfeld, Rutgers Robert Wood Johnson Medical School, NJ, USA


Now Available in Paperback
Translated into Chinese


Food Toxicology: Current Advances and Future Challenges covers a selection of important research in the multifaceted field of food toxicology. With more than seven billion people in the world today and counting, advances in food toxicology have a direct bearing on food safety issues that are of concern to all humanity for the foreseeable future. Massive globalization, industrialization, and commercialization have affected every aspect of food production, the food supply chain, and food consumption.

This informative volume offers the global perspectives of scientists in important areas related to biomarkers and nanosensors in food toxicology, toxicology of nanomaterials, chemicals in sanitation and packaging, additives, mycotoxins, endocrine disruptors, radionuclides, toxic metals, and waste-burning residues in food. The book emphasizes regulatory toxicology and includes an interesting example case study.

The volume covers a selection of important topics, including
  • biomarkers in food toxicology
  • toxicity of ingested nanomaterials
  • safety evaluation of chemicals used in food and beverage processing and packaging
  • developmental neurotoxicity considerations for food additive safety
  • mycotoxins
  • endocrine-disrupting chemicals in foodstuffs
  • metal toxicity in foods
  • toxicological risks of waste-burning residues
  • regulation and monitoring of pesticide residues in water and food
The challenge of sustainable and safe food for everyone needs a multidisciplinary and multi-sectorial approach in related industries and governments alike. Food chemical safety is an underappreciated aspect of consumer safety. This volume seeks to help fill the gap. It provides informative research for food scientists and researchers and many others.

KEY FEATURES
  • covers a selection of important research in the multifaceted field of food toxicology
  • offers the global perspectives of scientists in important areas related to biomarkers and nanosensors in food toxicology, toxicology of nanomaterials, chemicals in sanitation and packaging, additives, mycotoxins, endocrine disruptors, radionuclides, toxic metals, and waste-burning residues in food emphasizes regulatory toxicology

CONTENTS:
Preface

1. Biomarkers in Food Toxicology
Juan Antonio Gimenez Bastida and Jose Moises Laparra Llopis

2. Mucosal Exposome and Food Toxicity Biomarkers
Yuseok Moon

3. Toxicity of Ingested Nanomaterials
Yi Cao

4. Safety Evaluation of Chemistries Used in the Food and Beverage Processing and Packaging Industries
Martin Hoagland, Kathryn Sande, Alison Behling, and Nathan Pechacek

5. Developmental Neurotoxicity Considerations for Food Additive Safety
Yen-Ching Wu, Shruti V. Kabadi, and April Neal-Kluever

6. Protective Effect of Food-Grade Lactic Acid Bacteria Against Oxidative Stress
J. E. Aguilar-Toala, B. Vallejo-Cordoba, A. F. Gonzalez-Cordova, R. Garcia-Varela, H. S. Garcia, and A. Hernandez-Mendoza

7. Mycotoxins
Suzanne Hendrich

8. Endocrine Disrupting Chemicals in Foodstuffs and Their Toxicological Implications
S. Raisuddin and Shikha Sharma

9. Radionuclides in Foods
Mohamed Abdelrazek Abdelaleem

10. Metal Toxicity in Foods
M. Carmen Rubio Armendariz, Arturo Hardisson De La Torre, Angel J. Gutierrez Fernandez, Dailos Gonzalez Weller, Consuelo Revert Girones, and Jose M. Caballero Mesa

11. Toxicological Risks of Waste Burning Residues in Foods: A View on Low-Income Countries
Ilaria Proietti and Alberto Mantovani

12. Introduction to Epithelial to Mesenchymal Transition (Emt) and its Role as Potential Marker in Food Toxicology
Ludovic Peyre and Maeva Giraudo

13. Regulation and Monitoring of Pesticide Residues in Water and Food in Brazil
Luciano Zanetti Pessoa Candiotto, Luneia Catiane De Souza, Vanessa Jacob Victorino, and Carolina Panis

14. Aptamers as Advanced Nanosensing Tools in Food Safety
Ashish Sachan

Index


About the Authors / Editors:
Editors: Ashish Sachan, DVM, MS, PhD


Ashish Sachan, DVM, MVSc, PhD, is a veterinarian licensed in toxicology by the College of Veterinarians of Ontario (CVO), Canada. Dr. Sachan has been involved with toxicological sciences for more than twenty years in both the university and industrial settings. Dr. Sachan’s publications and books have widely covered advancements in the field of pharmacology and toxicology, including research topics related to ethnopharmacology, pesticide toxicology, and nanosensor technologies. He received his PhD in toxicology from the Department of Biochemistry, Biophysics and Molecular Biology, Iowa State University, USA. His PhD involved the development of aptasensor technologies to detect toxic chemical species of forensic significance. Dr. Sachan has been inducted into the Iowa State University chapter of the Honors Society of Agriculture–Gamma Sigma Delta. Currently he is the Director of Toxam, Inc. and also serves on the board of directors for the Society of Toxicology of Canada (STC). His current professional interests include the regulatory affairs and the scientific and business development of agricultural and veterinary products.

Suzanne Hendrich, PhD
Professor and Lura M. Lovell Fellow, Department of Food Science and Human Nutrition, Iowa State University

Suzanne Hendrich, PhD, is a University Professor and the Lura M. Lovell Fellow at the Department of Food Science and Human Nutrition at Iowa State University, where she has been on the faculty since 1987. Dr. Hendrich has authored more than 150 research papers and abstracts, mainly on the bioavailability of dietary constituents, such as soybean isoflavones, which may prevent chronic diseases. Her mycotoxin research has focused mainly on fumonisin and deoxynivalenol metabolism, bioavailability, and detoxification. Her current food toxicology interests include safety of dietary ingredients such as digestion-resistant starches, interactions between gut bacteria and foodborne toxicants, and safety of dietary supplements. Dr. Hendrich compiles an annual report based on data from the American Association of Poison Control Center comparing foodborne toxicants, including dietary botanical, vitamin and mineral supplements, seafood toxins, and other foodborne toxicants for their adverse effects. She writes a “foodtox” blog (https://foodtoxicologyprof.wordpress.com/) for which she critiques research on food chemical and dietary supplement safety. Dr. Hendricks earned her BA in biology from UCLA and her PhD in nutrition, UC Berkeley.




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