Food Toxicology
Food toxicology is the study of hazardous substances that occur in food and food-borne illnesses. It deals with the effects of toxins on human health, the potential toxicological risk from food-borne contaminants, and methods of preventing and controlling food-borne illnesses. Toxicants can be naturally occurring (like mycotoxins), or artificially produced (like pesticides). Food toxicology is an important field of research as it can help identify hazards in food and prevent food-borne diseases. It is also essential for ensuring food safety and quality, and can be used to inform regulations and labeling standards to protect consumers.
← Journal of Experimental and Clinical Toxicology