NDLI: Toxicology of Naturally Occurring Chemicals in Food

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Toxicology of Naturally Occurring Chemicals in Food

Content Provider	Scilit
Author	Beier, Ross C. Nigg, Herbert N.
Copyright Year	2019
Description	The purpose of exploring the potential naturally occurring toxic hazards of food plants is not to suggest an irrational avoidance of these common foods. However, it is important to identify, define, and investigate the natural toxicants in our foods, provide some perspective on these chemicals, and show clearly that their toxicology is unknown in most cases. Many natural toxicants have functions similar to synthetic pesticides or other biohazardous chemicals. Humans apply synthetic pesticides to food and ornamental plants to prevent insect, fungal, and other pest damage. However, plants produce natural toxicants to protect themselves from pathogens and pests. The natural pesticide concentration in our foods may be as much as 10,000 times higher than that of synthetic pesticide residues (1). Because of the protection they provide to plants, these natural chemicals are prime candidates to be bred into plants by plant breeders and producers (2). Book Name: Foodborne Disease Handbook
Related Links	https://content.taylorfrancis.com/books/download?dac=C2017-0-66620-8&isbn=9781351072090&doi=10.1201/9781351072090-2&format=pdf
DOI	10.1201/9781351072090-2
Language	English
Publisher	Informa UK Limited
Publisher Date	2019-08-08
Access Restriction	Open
Subject Keyword	Book Name: Foodborne Disease Handbook Telecommunications Functions Toxicology Natural Toxicants Synthetic Pesticides Chemicals Plants Foods
Content Type	Text
Resource Type	Chapter

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