This book examines the toxicological mechanisms and public health consequences of toxins produced by foodborne pathogens and spoilage organisms. It covers toxins like aflatoxins, botulinum toxin, and shiga toxin, detailing their modes of action and health effects. The text emphasizes detection, prevention, and response strategies to manage foodborne toxin risks. Ideal for food safety professionals and toxicologists, it advances knowledge on managing toxins in the food chain.
Finn Townsend specializes in the study of foodborne toxins, examining their mechanisms of action and the public health implications of toxin-contaminated food. His research focuses on toxins produced by microorganisms, such as aflatoxins, botulinum toxin, and shiga toxin, assessing their effects on human health and strategies for prevention. Finn has developed detection methods and intervention strategies to reduce the presence of foodborne toxins in the food supply. He has published numerous studies on the toxicological impacts of foodborne toxins and the effectiveness of public health measures in controlling their spread. As an editor, Finn provides guidelines for toxicologists and public health officials to study and manage foodborne toxins, promoting safer food systems and protecting public health through informed toxicological practices.