Food Toxicology: Principles, Toxicological Mechanisms, Risk Assessment, and Future Perspectives

Abstract

Food toxicology sits at the crossroads of toxicology, food science, biology, and public health. It focuses on the identification, source tracing, toxic action mechanisms, risk evaluation, and control strategies of all harmful toxic substances in food systems. These hazardous substances include both naturally occurring endogenous toxins and exogenous artificial pollutants generated in industrial production, agricultural cultivation, and food processing. With the continuous expansion of global food supply chains, the innovation of food deep-processing technology, the emergence of new food raw materials and packaging materials, as well as the increasing public attention to dietary health and food safety issues, food toxicology has gradually developed into an indispensable core discipline to guarantee global food security and human public health. This paper systematically combats the basic connotation and core research scope of food toxicology, classifies common food toxicants in detail, deeply analyzes the molecular and cellular toxicological mechanisms of food-harmful substances, summarizes the traditional and emerging food safety risk assessment and detection technologies, and discusses the current dilemmas, challenges, and future development trends of the discipline. The research aims to systematically elaborate on the practical value and scientific significance of food toxicology and provide a theoretical reference for the innovation and application of food safety supervision and toxicological risk prevention in the new era.