Toxicants Occurring Naturlly in Foods

Abstract

Many plants and animals that man uses for food contain as natural constituents, chemical substances known to have toxic properties. Others have produced toxic effects, but the substances responsible are unknown. Though acute poisoning is usually avoided by man, it is not invariably so. The public health significance associated with the naturally occurring toxicants in the food supply is to be sought primarily, however, in the realm of chronic toxicity.