Mutagens in food

This volume describes many different kinds of mutagens that are detected in food, and also discusses various ways to suppress their formation and activities.

The mutagens discussed include those of natural origin, those caused by human manipulation of food (e.g., cooking and adding preservatives), and those formed after food has been consumed (e.g., nitrosamines).

Other topics include mutagenesis and mutagen-formation inhibitors, contemporary mutagen detection methods, the fate of ingested mutagens, and risk assessments for mutagens as human carcinogens.