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Food Allergy and Food Poisoning: Toxicology on Culinary Sciences

Food Allergy and Food Poisoning: Toxicology on Culinary Sciences

Jose Iñaki Alava Marquinez, Miguel Angel Lopez
Copyright: © 2017 |Pages: 27
ISBN13: 9781522517627|ISBN10: 1522517626|EISBN13: 9781522517634
DOI: 10.4018/978-1-5225-1762-7.ch023
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MLA

Marquinez, Jose Iñaki Alava, and Miguel Angel Lopez. "Food Allergy and Food Poisoning: Toxicology on Culinary Sciences." Pharmaceutical Sciences: Breakthroughs in Research and Practice, edited by Information Resources Management Association, IGI Global, 2017, pp. 613-639. https://doi.org/10.4018/978-1-5225-1762-7.ch023

APA

Marquinez, J. I. & Lopez, M. A. (2017). Food Allergy and Food Poisoning: Toxicology on Culinary Sciences. In I. Management Association (Ed.), Pharmaceutical Sciences: Breakthroughs in Research and Practice (pp. 613-639). IGI Global. https://doi.org/10.4018/978-1-5225-1762-7.ch023

Chicago

Marquinez, Jose Iñaki Alava, and Miguel Angel Lopez. "Food Allergy and Food Poisoning: Toxicology on Culinary Sciences." In Pharmaceutical Sciences: Breakthroughs in Research and Practice, edited by Information Resources Management Association, 613-639. Hershey, PA: IGI Global, 2017. https://doi.org/10.4018/978-1-5225-1762-7.ch023

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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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