Toxicology in Food Safety examines the assessment and management of chemical and biological hazards in the food supply. It covers contaminants such as pesticides, heavy metals, and foodborne pathogens, detailing their toxicological impacts on consumer health. The book emphasizes regulatory frameworks, risk assessment methodologies, and preventive measures to ensure food safety. Suitable for food scientists and public health professionals, it promotes comprehensive approaches to managing food-related toxic risks.
Dylan Swanson investigates the role of toxicology in food safety, focusing on the assessment and management of chemical contaminants in the food supply. His research explores how pesticides, heavy metals, and food additives affect human health and food quality. Dylan has developed methodologies for detecting and quantifying toxic substances in food products, ensuring compliance with safety standards. He has published extensively on the toxicological implications of various food contaminants and strategies for their mitigation. As an editor, Dylan offers guidelines for food safety professionals and toxicologists to assess and manage chemical risks in the food industry, promoting safe and healthy food consumption through informed toxicological practices.