edited by D. H. Watson

Natural Toxicants in Food covers areas of current interest related to naturally occurring toxicants found in food that are generated by a variety of sources, including, plants, bacteria, algae, fungi, and animals.

Offering broad coverage of of the topic, this book addresses such areas as:

• What the effects of natural toxicants in food have on humans
• Recent scientific work on natural toxicants in food
• Key examples of the types of natural toxicants that commonly occur
• The chemistry and toxicology of natural toxicants
• Directions for future research

Food scientists and technologists, ingredients suppliers, quality assurance personnel, analytical chemists and public analysts, and chemists and microbiologists will all find pertinent and useful information in this comprehensive volume.

Contents

1. Pyrrolizidine Alkaloids
2. Glucosinolates
3. Natural Oestrogenic Compounds
4. Nut Allergens
5. Bacterial Toxins Found in Foods
6. Mycotoxins
7. Phycotoxins in Seafood
8. The Control of Natural Toxicants
9. Quality Assurance
10. Quantifying Exposure to Natural Toxicants in Food
11. The Chemical Detoxification of Aflatoxin-Contaminated Animal Feed

Appendix
Index

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