Introduction to toxicology in food: a global perspective

Abstract

Foods are made of several molecular structures such as macro and micronutrients, however other potentially harmful or toxic substances may be present in them inherently, intentional or accidentally. This is why the objective of this re-search is focused on generating a discussion related to the introduction to toxicology in food from a global perspective. Understanding how dangerous a harmful substance can be in our body is of great interest to this study. Under a docu-mentary research methodology, the classification of the different toxic agents that may be present in foods, such as cy-anogenic compounds, promoters of flatulence, mycotoxins, biotoxins, antinutrients, alkaloids, heavy metals, pesticides, use of additives, residual agents such as antibiotics and hormones, among others. All this, in order to analyze the various symptoms that the organism can develop under the influence of these substances in concentrations outside of range. On the other hand, the emphasis was placed on providing tools needed to counteract the toxicological effects. To do this, it is suggested to have updated laboratory protocols for the recognition  and determination of harmful agents present in food and finally to establish legislation that regulate and establish maximum limits in food.