Introduction to toxicology and food provides a concise overview of both the science of toxicology and food toxicology it presents easy to understand explanations of the concepts and principles of toxicology as a science the toxicants found in foods and naturally occurring antitoxic anticarcinogenic substances in foods. Featuring coverage of areas of vital concern to consumers such as toxicological implications of food adulteration as seen in ethylene glycol in wines or the spanish olive oil disaster or pesticide residues introduction to food toxicology will be of interest to students in toxicology environmental studies and dietetics as well as anyone interested in food sources and public health issues. Food toxicology o a discipline of toxicology that specializes in the study of food related toxins toxins added to food through o contamination o processing o spoilage toxins that occur naturally in food products origins of toxicology o papyrus ebers egypt dating from 1500 bc. In a general sense toxicology can be defined as toxin science or the science of poisons the main divisions of the study of toxicology involve the sources of toxins physical chemical and biological properties of toxins toxic doses the changes that occur in living organisms and their effects treatment of toxic diseases isolation of toxins analysis of toxins and regulations