Food Adulteration, Toxicology and Regulations

This book discusses food adulteration, toxicology and regulations and also highlights new directions in food adulteration. The introductory chapters review food adulteration, major food adulterants and the reasons behind adulteration of foods. Food toxicology and different classes of toxicants, risk assessment in food toxicology, laws and regulation of safety assessment of foods, toxic materials in foods, allergens in foods, toxic constituents in food, and common anti-nutritional factors of plant foods are discussed. In the later chapters, agricultural and industrial contaminants, pesticides residues in fruits and vegetables, metal contaminants in foods and their toxicity in human body, animal drug residues in food and water, dioxins and related compounds in food, food colours as additives, toxicants formed during food processing, food irradiation, risk of genetically modified food, food supplements, persistent organic pollutants, toxicity implications of nanotechnology in food, food adulteration laws and regulations from Nigeria, India, European Union and United States are also highlighted. The book should be a valuable source of information on food adulteration, toxicology and regulation for academia, undergraduate and postgraduate students and industry, particularly those who are involved in food safety regulation.