Abstract
The toxicology of food has always been a science divided between two laudable objectives. The first and most ancient objective is the essentially practical one of defining what is safe to eat. It seems likely that even primitive man learned to define good foods and bad foods by observation of animals, and by associating taste with adverse responses such as bitterness or nausea. This aspect of toxicology finds its counterpart today in the regulatory control of the quality of foodstuffs using more advanced methods. The second objective is to understand the mechanism whereby a chemical adversely affects biological systems. The purpose of this is as much to understand about the functioning of the biological system as to define the toxic mechanism. Safety considerations have increasingly overshadowed, and currently almost eclipsed, the investigations of the mechanisms of production of any toxic effects produced by food.
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© 1986 MTP Press Limited
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Conning, D.M., Butterworth, K.R. (1986). Foods and Food Additives. In: Worden, A.N., Parke, D.V., Marks, J. (eds) The Future of Predictive Safety Evaluation. Springer, Dordrecht. https://doi.org/10.1007/978-94-009-4139-7_8
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DOI: https://doi.org/10.1007/978-94-009-4139-7_8
Publisher Name: Springer, Dordrecht
Print ISBN: 978-94-010-8336-2
Online ISBN: 978-94-009-4139-7
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