Food and Chemical Toxicology

There has been key rise in toxicology testing in food industry. The food industry has continually made improvement in safety testing methods, particularly focusing on microbial contaminants. The quickly rising use of food additives, food contact substance development, and varying weather conditions has amplified the necessity to explore the use of high-throughput chemical toxicology testing approaches for food safety as they are dangerous.

Food toxicity is a common case in developing nations and tropical countries. However, first world countries like USA also has incidences of food toxicity. The Centers for Disease Control and Prevention(CDC) reports that 1 in every 6 Americans suffer from food poisoning in an year.According to CDC every year there are 1,000,000 cases of food poisoning with an average of 20,000 hospitalizations round the year due to Salmonella infections. In some instances, individuals can have unpredictable reactions, or idiosyncratic responses, to a drug or other substance. An idiosyncratic response is uncommon, and it is sometimes impossible to understand whether it is the result of a genetic predisposition or has some other cause such as the status of the immune system.

With the rise of chemical usages over the years and their bulk trading many WHO Member States, have enforced new laws and regulations which, in turn, have created a need to     assemble, analyse, and evaluate all available toxicological information with a view to assessing hazard. Toxicologists have responded by developing techniques for safety evaluation but these     often differ from one country to another.

  • Food science and technology
  • Food safety and quality
  • Nutrition toxicology
  • Food physical chemistry

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Food and Chemical Toxicology Conference Speakers

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