Food Toxicology

Food toxicology is the study of the nature, properties, effects, and detection of poisonous or toxic substances in food. Radioactive particles, heavy metal elements, or the packing substances used in food processing are examples of such substances. In essence, toxicology is the science of poisons, toxicants, or toxins. A poison, toxicant, or toxin is a substance capable of causing harm when administered to an organism. Harm can be defined as seriously injuring or, ultimately, causing the death of an organism. This is a rather simplistic definition, because virtually every known chemical or substance has the potential for causing harm. The term toxicant can be a synonym for poison, or the term poison might be more appropriate for the most potent substances, i.e., substances that induce adverse effects at exposure levels of a few milligrams per kilogram of body weight.

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