Food Toxicology_Part 2

• Risk assessment; Safety factor; Chronic toxicity; Acute toxicity; Genotoxicity

Food Toxicology Part 1&2: Food toxicology is the study of substances found in food that may cause harm when consumed. It encompasses the examination of the origins, properties, effects, and exposure levels of toxic substances in food, as well as the illnesses they can produce in humans. The practice of food toxicology involves detecting toxic substances in food, characterizing their properties, tracing their fate in the body through absorption, distribution, metabolism, and excretion, and investigating their adverse health effects. This course explores the meaning and scope of food toxicology in greater depth, examines the various types and sources of food contaminants and toxins, and outlines risk assessment strategies used to evaluate and manage food contaminants.