Food Toxicology
Food toxicity can be caused due to chemical microbiological hazards and physical. Toxicity can occur from natural elements, endogenous toxins of plant origin. Toxins can also be produced during various processing stages. Toxicity refers to the adverse effects of toxins on the consumers. Nutritional toxicology refers to the means by which the components of the diet or the diet itself prevent against the effects of toxins.
- Diarrhea, abdominal pain, and stomach cramps
- Swelling of lips, tongue, eyelids
- Vomiting, itching, swelling, rashes
- Pharmacologic, metabolic, and gastro-intestinal responses
Related Conference of Food Toxicology
October 14-15, 2021
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Food Toxicology Conference Speakers
Recommended Sessions
- Clinical Nutrition
- Dietary Supplements & Functional Foods
- Food and Nutritional Toxicology
- Food Borne Diseases
- Food Microbiology
- Food Packaging Technology
- Food Preservation and Food Storage
- Food Quality and Nutritional Values
- Food Science and Technology
- Food Toxicology
- Food Waste Management and Utilization
- Livestock Nutrition
- Nutraceuticals & Medicinal Foods
- Nutrigenomics
- Nutrition & Metabolism
- Nutrition and Food Science
- Nutrition and Health
- Nutrition, Health & Aging
- Nutritional Therapeutics and Treatments
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