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  2. Séralini affair - Wikipedia

    en.wikipedia.org/wiki/Séralini_affair

    Séralini also released a book and documentary film about the study in conjunction with the press conference. [6] Following widespread criticism by scientists, Food and Chemical Toxicology retracted the paper in November 2013 after the authors refused to withdraw it. [7]

  3. Food and Chemical Toxicology - Wikipedia

    en.wikipedia.org/wiki/Food_and_Chemical_Toxicology

    Food and Chemical Toxicology is a peer-reviewed scientific journal covering aspects of food safety, chemical safety, and other aspects of consumer product safety. It is published by Elsevier and was established in 1963. The editor-in-chief is Bryan Delaney. [1]

  4. Food safety - Wikipedia

    en.wikipedia.org/wiki/Food_safety

    Food safety (or food hygiene) is used as a scientific method/discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness.The occurrence of two or more cases of a similar illness resulting from the ingestion of a common food is known as a food-borne disease outbreak. [1]

  5. Toxicology - Wikipedia

    en.wikipedia.org/wiki/Toxicology

    A toxicologist working in a lab (United States, 2008)Toxicology is a scientific discipline, overlapping with biology, chemistry, pharmacology, and medicine, that involves the study of the adverse effects of chemical substances on living organisms [1] and the practice of diagnosing and treating exposures to toxins and toxicants.

  6. Acceptable daily intake - Wikipedia

    en.wikipedia.org/wiki/Acceptable_Daily_Intake

    Acceptable daily intake or ADI is a measure of the amount of a specific substance (originally applied for a food additive, later also for a residue of a veterinary drug or pesticide) in food or drinking water that can be ingested (orally) daily over a lifetime without an appreciable health risk. [1]

  7. Food microbiology - Wikipedia

    en.wikipedia.org/wiki/Food_microbiology

    Food microbiology is the study of the microorganisms that inhabit, create, or contaminate food.This includes the study of microorganisms causing food spoilage; pathogens that may cause disease (especially if food is improperly cooked or stored); microbes used to produce fermented foods such as cheese, yogurt, bread, beer, and wine; and microbes with other useful roles, such as producing ...

  8. Foodborne illness - Wikipedia

    en.wikipedia.org/wiki/Foodborne_illness

    Foodborne illness (also known as foodborne disease and food poisoning) [1] is any illness resulting from the contamination of food by pathogenic bacteria, viruses, or parasites, [2] as well as prions (the agents of mad cow disease), and toxins such as aflatoxins in peanuts, poisonous mushrooms, and various species of beans that have not been boiled for at least 10 minutes.

  9. Toxicant - Wikipedia

    en.wikipedia.org/wiki/Toxicant

    By contrast, a toxin is a poison produced naturally by an organism (e.g. plant, animal, insect). [2] The 2011 book A Textbook of Modern Toxicology states, "A toxin is a toxicant that is produced by a living organism and is not used as a synonym for toxicant—all toxins are toxicants, but not all toxicants are toxins.