élelmiszertoxikológia

Élelmiszertoxikológia, or food toxicology, is the scientific discipline concerned with the study of adverse effects of food components on living organisms. This field investigates the presence of naturally occurring or intentionally added substances in food that can cause harm. These substances, known as toxicants, can originate from various sources. Natural toxicants are found in raw food materials, such as mycotoxins produced by fungi on grains or legumes, or phytotoxins present in certain plants. Contaminants are unwanted substances that can enter food during production, processing, or storage. Examples include heavy metals like lead and mercury, pesticides, veterinary drugs, and environmental pollutants. Additives, while often intentionally added for preservation or to enhance qualities, can also pose toxicological risks if used improperly or in excessive amounts.

The primary goal of élelmiszertoxikológia is to identify, quantify, and assess the risks associated with these foodborne toxicants. This involves understanding how these substances are absorbed, distributed, metabolized, and excreted by the body, as well as their mechanisms of action at the cellular and molecular level. Researchers in this field utilize various methodologies, including in vitro and in vivo studies, to determine dose-response relationships and establish safe exposure levels. Regulatory bodies worldwide rely on the scientific findings from food toxicology to set permissible limits for contaminants and additives in food, thereby protecting public health and ensuring food safety.