Toxin from the Processing of Unsuitable Proserved

Authors

  • Ba Le Huy Ho Chi Minh City University of Food Industry - HUFI, Vietnam.
  • Hoan Nguyen Xuan Ho Chi Minh City University of Food Industry - HUFI, Vietnam.
  • Phong Nguyen Tan Ho Chi Minh City University of Food Industry - HUFI, Vietnam.
  • Thanh Le Minh Ho Chi Minh City University of Food Industry - HUFI, Vietnam.

DOI:

https://doi.org/10.9734/bpi/mono/978-93-5547-649-4/CH2

Keywords:

Food toxicology, classification piosoning, source of poisoning, folk detoxification and hospital emergency

Abstract

This chapter takes a subject of poisoning and the food poisoning process in theory and with actual evidence; always classification of food poisoning types (chemical, bacteria, ecoly, coli form, allergy, plant protection drug: causes, gold performance, pharmacy…).

Published

2022-07-15

How to Cite

Ba Le Huy, Hoan Nguyen Xuan, Phong Nguyen Tan, & Thanh Le Minh. (2022). Toxin from the Processing of Unsuitable Proserved. Food Toxicology: Theory, Practice and Resolve in Vietnam, 14–37. https://doi.org/10.9734/bpi/mono/978-93-5547-649-4/CH2

Issue

Food Toxicology: Theory, Practice and Resolve in Vietnam

Section

Contents