Food Safety and Toxicology

Food safety is a area concerned with handling, preparation, and storage of food in ways that prevent food borne illness. This includes a number of measures that should be followed to avoid potentially severe health hazards. There is also evidence that organic food often contains relatively high amounts of natural toxic compounds produced by fungi or plants, whereas corresponding conventional food tends to contain more synthetic toxins such as pesticide residues, toxins and other contaminants and additives. "Food safety" implies absence or acceptable and safe levels of contaminants, adulterants, naturally occurring toxins or any other substance that may make food injurious to health on an acute or chronic basis. Food toxicology is the study of the nature, properties, effects and detection of toxic substances in food and their disease manifestation in humans. Radioactive elements, heavy metals, or the packing materials used in food processing are examples of such substances. Food and nutritional toxicologists deal with toxicants in food, the health effects of high nutrient intakes, and the interactions between toxicants and nutrients.
For more: http://www.globalepisteme.org/Conference/toxicology-pharmacology-conference/

For abstract submission: http://www.globalepisteme.org/Conference/toxicology-pharmacology-conference/submitabstract


Contact us: toxicology@globalepisteme.com

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