Food Toxicology

Food, along with air and water, is one of the most important components for living beings to survive. Food toxicology is the study of chemicals contained in food that, when consumed, can harm people. Food toxicology is focused on determining the serious repercussions of chemicals found in foods on living systems. The chemical agents can be man-made (e.g., pesticide residues, food additives, contaminants from processing machinery, or packaging materials) or natural (e.g., pesticide residues, food additives, contaminants from processing machinery, or packaging materials) (e.g., microbial, animal or plant toxins). They can also be produced during the preparation, processing, and preservation of meals (e.g., mutagens and carcinogens). Students of food science and environmental toxicology should be conversant with the basic chemical and biological characteristics of the harmful chemicals found in foods. Food toxicology is currently attracting a lot of attention from the food business, colleges, and government organisations, and it's also causing a lot of concern among consumers. A food typically comprises hundreds of different components. A majority of the compounds in various foods have not been thoroughly described, apart from the most evident elements. The belief that food is safe to eat is based on its consumption history. Consumers have become increasingly interested in the "health-promoting" characteristics of numerous naturally occurring food ingredients in recent years.