Handbook of Food Toxicology

From health and economic consequences to exposure assessment and detoxification, this reference comprehensively covers the formation, characteristics, and control of various toxins that occur in the production, storage, handling, and preparation of food. The author discusses toxin sources, mechanisms, routes of exposure and absorption, and their chemical and biochemical components to prevent contamination of food products and reduce epidemics of foodborne disease. The book contains more than 3000 references to facilitate further research, as well as recent guidelines from the FDA and World Health Organization regarding food hygiene and safety.

S. S. Deshpande is a Cofounder and President of Indus Therapeutics, Inc., Hyderabad, India. His research experience and expertise includes food science and technology, nutrition, food toxicology, immunodiagnostics, and high-throughput screening for new drug discovery. He has published over 100 research and review papers in various scientific journals and is the author or editor of three other books. Dr. Deshpande received the B.Sc. degree (1977) in agriculture from Andhra Pradesh Agricultural University, Hyderabad, India, the M.Sc. degree (1979) in food technology from the Central Food Technological Research Institute, University of Mysore, India, and the Ph.D. degree (1985) in food science from the University of Illinois at Urbana-Champaign.