🧪 Toxicokinetics & toxicodynamics

The study of how toxins are absorbed, distributed, metabolised, and excreted by the body, and their effects on biological systems. It’s about tracing the journey and impact of toxins in the body.

🔍 Aetiology, factors and evaluation

Understanding the causes and contributing factors of foodborne toxins and assessing their impact on health. It’s the detective work behind identifying what makes food toxic.

⚠️ Hazards, antitoxics and risks

Identifying potential food hazards, substances that counteract toxins, and evaluating associated risks. It’s about balancing the dangers and defenses in our food supply.

🥜 Nutritional toxicology and food allergies

The study of harmful effects of nutrients and food components, including allergic reactions. It’s about understanding when good foods go bad for some people.

🐟 Marine biotoxins and hunting products

Toxins found in seafood and wild game that can pose health risks if consumed. It’s the cautionary tale of eating from the sea and land.

🌿 POPs and pesticides

Persistent organic pollutants and pesticides in food that can accumulate in the body over time. It’s about the long-lasting chemicals that linger in our environment and diet.

⚙️ Heavy metals

Toxic metals like lead and mercury that can contaminate food and pose serious health risks. These are the metallic threats hiding in your meals.

☢️ Fluoride, radionuclides, food irradiation and endocrine disruptors

Chemical agents affecting food safety, including beneficial uses like irradiation and potential risks like endocrine disruptors. It’s a mixed bag of modern food safety challenges.

🍄 Mushrooms and mycotoxins

Toxins produced by fungi, found in certain mushrooms and mouldy foods. It’s about knowing which fungi are friends or foes.

🧂 Additives, nitrites, nitrates and nitrosamines

Chemical compounds used in food preservation that can form harmful substances under certain conditions. It’s the balancing act between preserving food and avoiding harm.

🔥 PAHs, amines and carcinogens

Potentially cancer-causing compounds formed during cooking processes like grilling or smoking. These are the hidden dangers lurking in your BBQ favourites.

📦 New foods, medicinal residues and food packaging

Evaluating the safety of novel foods, drug residues in food products, and materials used for packaging. It’s about ensuring new trends don’t bring new risks to your table.

📼 Video playlist

📝 Diagrams