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Bookmark or Share- Mycotoxins - World Health Organization (WHO)Most mycotoxins are chemically stable and survive food processing. Several hundred different mycotoxins have been identified, but the most commonly observed mycotoxins that present a concern to human health and livestock include aflatoxins, ochratoxin A, patulin, fumonisins, zearalenone and nivalenol/deoxynivalenol.
- Toxicology | Poisons, Effects on Living Systems, Biochemistry ...Because many substances are known to be poisonous to life (whether plant, animal, or microbial), toxicology is a broad field, overlapping with biochemistry, histology, pharmacology, pathology, and many other disciplines. The study and classification of toxic substances was first systematized by Matthieu Orfila (1787–1853) in the 19th century.
- National Institute of Environmental Health Sciences: ToxicologyToxicology is a field of science that helps us understand the harmful effects that chemicals, substances, or situations, can have on people, animals, and the environment.
- Toxin - WikipediaA toxin is a naturally occurring organic [dubious – discuss] poison [1] produced by metabolic activities of living cells or organisms. [2] They occur especially as proteins, often conjugated. [3] The term was first used by organic chemist Ludwig Brieger (1849–1919) [4] and is derived from the word "toxic".
- Natural toxins in food - World Health Organization (WHO)Some of the most commonly found natural toxins that can pose a risk to our health are described below. Aquatic biotoxins. Toxins formed by algae in the ocean and fresh water are called algal toxins. Algal toxins are generated during blooms of particular naturally occurring algal species.
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