Food Safety and Toxicology

In toxicology, the main concern is applied in establishing food safety rather than on studying the toxic effects. Important considerations in relation to toxicology of food include natural food components, food contaminants and food additives. Rapid growth in using new food additives has increased the need to find new high-throughput testing approaches for chemical toxicity in food safety. Currently, toxicology is observing patterned shift in evaluation of chemical hazards in food safety.

 

Food Safety is the part of toxicology which deals with the various food substances which cause the toxicity to the body. The food toxicity may be a result of the pesticides and herbicides used during the process of cultivation. The nutritional toxicity may also result in the toxic response to the body. Nutritional toxicology is a branch that combines the backgrounds and research approaches of nutrition and toxicology.

 

  • Food Irradiation
  • Food Born Infections
  • Heavy Metal Toxicity
  • Pesticidal Toxicology
  • Mycotoxicology
  • Biotoxins
  • Aflatoxins
  • Genetically Engineered Foods
  • Nutritional Toxicology
  • Toxicity Induced Reactions

Related Conference of Food Safety and Toxicology

Food Safety and Toxicology Conference Speakers