Food Toxicology

Food Toxicology Photo

Food Toxicology includes food intolerance, food allergy, foodborne infections, food irradiation and metabolic disorders. Food industries have different plants all over the world and that would enhance the distribution of local foods. So to avoid importing foreign foodborne pathogens or to avoid exporting foods containing pathogens, more intensive monitor of foodborne pathogens is required. Microbiological quality control of the work station of those chain systems is becoming very important In the coming years foodborne infections may increase as a consequence of increased globalization of our food supply. Sensitive and rapid methods based on the development of DNA probes and poly-and monoclonal antibodies have begun to replace classical microbiological testing for detection of potentially pathogenic microorganisms by accidental (food safety) and an intentional (biodefense) contamination.

  • Microbial and Natural Toxins
  • Pesticide Residues
  • Nonnutrient Antitoxicants
  • Food Allergies and Sensitivities
  • Dietary Estrogens and Antiestrogens
  • Safety of Genetically Engineered Foods
  • Analysis of Chemical Toxicants and Contaminants

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