Toxicology with Food Safety in Vietnam

Authors

  • Ba Le Huy Faculty of Biology and Environment, Ho Chi Minh City University of Food Industry (HUFI), Vietnam.
  • Hoan Nguyen Xuan Ho Chi Minh City University of Food Industry (HUFI), Vietnam.
  • Hong Anh Le Thi Ho Chi Minh City University of Food Industry (HUFI), Vietnam.

DOI:

https://doi.org/10.9734/bpi/mono/978-93-5547-917-4

Keywords:

Toxicology in food, food safety, food poisoning, food hygiene, toxic drinking, wild animal toxic, natural plant toxic, nutrition toxicology, hravey metal toxic in food, artifical chemical toxic, aflatoxin in seeds, toxic resstantcein growing process, food poisoned by bacteria and virus

Abstract

Food safety issues are specifically outlined through each chapter including an overview of food toxicity, natural toxins in food, unsafe plant-based foods when containing toxins and toxins, Contaminated food affecting human health, and, a number of food safety issues in Vietnam such as food safety, food, safety and hygiene, human habits in food preservation, management activities on food safety, etc., and at the same time provide solutions to ensure food is always safe, protect human health, and protect our environment.

Published

2022-10-14

How to Cite

Ba Le Huy, Hoan Nguyen Xuan, & Hong Anh Le Thi. (2022). Toxicology with Food Safety in Vietnam. Toxicology With Food Safety in Vietnam, 1–372. https://doi.org/10.9734/bpi/mono/978-93-5547-917-4

Issue

Toxicology with Food Safety in Vietnam

Section

Content