Food Allergy and Food Poisoning: Toxicology on Culinary Sciences

Food Allergy and Food Poisoning: Toxicology on Culinary Sciences

Jose Iñaki Alava Marquinez (Basque Culinary Center, Mondragon University, Spain) and Miguel Angel Lopez (Basque Culinary Center, Mondragon University, Spain)
DOI: 10.4018/978-1-5225-0607-2.ch009
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Abstract

Taken into account data from which is considered a product not safe, estimate the safe level of a contaminant on food, for example, always have many unavoidable uncertainties. It cannot be overemphasized enough, that this also happens as in any other human activity. In most cases, we hope, to define as clearly as possible the eventual risk associated with particular conditions of exposure to a given substance in food. There are numerous toxic compounds that reside naturally in certain foods that unable these to be consumed above certain limits or even are fully prohibited in some other countries. Chapter starts with a clear explanation of differences and relationships between food allergy and food poisoning, continued with main allergens in food and main toxics. Finally, authors summarize different origins of toxins and allergens (natural from foods, from additives, pollutants and food processing).
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Background

Some eats are inherently poisonous while others can lead to health conditions that sometimes prove fatal. From pre-hominids time to now every time that we eat something, we are suffering a (more or less) controlled risk to death. This risk will come, from the toxicity of the food eaten or from and adverse reaction of our organism to normal food composition. Obviously the age, sex, size and previous exposition, are factor that modulate the negative action of eaten food. Modern industrial processes, as well as culinary ones, introduce new molecules in our food-stock, creating new sceneries for food poisoning.

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