This book explores the identification, assessment, and management of various chemical and biological contaminants in food. It covers contaminants such as mycotoxins, heavy metals, and processing by-products, detailing their toxicological impacts on health. The book emphasizes risk assessment, regulatory standards, and mitigation strategies to ensure food safety. Suitable for food scientists and toxicologists, it promotes comprehensive approaches to managing food contaminants.
Aria Trevino investigates the toxicological aspects of food contaminants, focusing on how various pollutants and harmful substances in food affect human health. Her research explores contaminants such as heavy metals, mycotoxins, and industrial chemicals, assessing their toxicological profiles and health risks associated with consumption. Aria has developed comprehensive assessment tools for detecting and quantifying food contaminants, ensuring food safety and regulatory compliance. She has published extensively on the mechanisms of contaminant toxicity and strategies for reducing exposure through safe food handling and processing practices. As an editor, Aria offers guidelines for food safety professionals and toxicologists to assess and manage food contaminants, promoting safe and healthy food consumption through informed toxicological evaluations and interventions.