Food Toxicology

Food toxicity may be due to the physical, chemical and microbiological hazards. The toxicity may be due to the natural elements, endogenous toxins of plant origin. Toxins can also be produced during various stages in processing. It mainly refers to the adverse effects of toxins on the consumers. Food toxicity may be the result of microorganisms or toxins contaminating the food or excessive levels of a nutrient, such as vitamin A which causes adverse health effects eventually death. 

  • Basic toxicology
  • Testing methods
  • Dose response

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Food Toxicology Conference Speakers

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