Toxins in the Human Food System

  • Roger Revelle
Part of the Basic Life Sciences book series

Abstract

For many thousand years, agriculture and the husbandry of domestic animals have been the basic suppliers of food for most human beings, supplemented by fisheries and, to a small extent, by hunting of wild animals and gathering of wild plants and fungi. But after food is produced by farmers or captured by fishermen, it must be harvested; transported; stored; transformed by milling, fermentation and other processes, including use of chemical additives to prevent spoilage; distributed to customers; and cooked to make it more digestible or palatable. The entire sequence of events from the farmer’s soil preparation and planting of seeds to the housewife’s cooking constitute the human food system.

Keywords

Smoke Atrazine Capsaicin Cassava Penicillium 

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Copyright information

© Plenum Press, New York 1985

Authors and Affiliations

  • Roger Revelle
    • 1
  1. 1.University of CaliforniaSan Diego, La JollaUSA

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