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

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