Pesticides and Natural Toxicants in Foods

  • Thomas W. Culliney
  • David Pimentel
  • Marcia H. Pimentel


Humans living in the 20th century not only are exposed to the natural chemicals that are basic components of the foods they eat, but to a wide variety of synthetic chemicals that find their way into foods, water supplies, and the atmosphere. Included are residues from fertilizers and pesticides and antibiotic residues in foods as well as pollutants from automobiles and industries. Additional chemical additives are incorporated into processed foods to serve such functions as nutrient enrichment; improvement of color, texture, and flavor; as well as enhancement of shelf life.


Cancer Risk Pesticide Residue Ergot Alkaloid Pesticide Exposure Cyanogenic Glycoside 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.


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Copyright information

© Routledge, Chapman & Hall, Inc. 1993

Authors and Affiliations

  • Thomas W. Culliney
    • 1
  • David Pimentel
    • 2
  • Marcia H. Pimentel
    • 3
  1. 1.State of HawaiiDepartment of Agriculture, Division of Plant Industry, Plant Pest Control BranchHonolulu
  2. 2.Department of Entomology and Section of Ecology and Systematics, New York State College of Agriculture and Life SciencesCornell UniversityIthaca
  3. 3.Division of Nutritional Sciences College of Human EcologyCornell UniversityIthaca

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