Food Toxicology

Food contaminants are substances included unintentionally in Foods Some are harmless and others are hazardous because of the toxicological risks from their intake to the consumers. Food toxicology studies shows how natural or synthetic poisons and toxicants in diverse food products cause harmful, detrimental, or adverse side effects in living organisms. Food Toxicology causes dehydration. Any clinically abnormal response to food or food additives is related to the term food allergy in common and thus impairs the metabolic functions in the human body and other consumers. Their allergic responses are due to hypersensitivity reactions with the immune system and thus are responsible for the adverse reactions and inflammatory disorders mainly from the age of 3 to 5 in case of humans and also in other pet animals.

  • Track 1-1 Hypersensitive food Allergies
  • Track 2-2 Sea Food Toxins
  • Track 3-3 Foodborne Illness
  • Track 4-4 Loss of Essential Salts and Minerals in food
  • Track 5-5 Dehydration
  • Track 6-6 Neurological Damage

Related Conference of Gastroenterology