The Principles of Food Toxicology handbook has reached its third edition

The idea of bringing the Estonian-language Toidutoksikoloogia (2005) to an international audience originated years ago, when Aadu Kolk, then Associate Professor of Food Hygiene at the Estonian University of Life Sciences, suggested that Tõnu Püssa translate, expand, and submit the book to a foreign publisher. CRC Press (Taylor & Francis) was ultimately selected. The proposal was accepted, and in 2008 the first English edition, Principles of Food Toxicology, was published.

A few years later, the publisher requested that the book be expanded and updated, leading to the release of the second edition—with its distinctive blue cover—in 2013/2014.

Unexpectedly, in the spring of 2024, Tõnu Püssa received a letter from Florida from Stephen Zollo, the editor of the previous two editions, asking him to consider preparing a third edition. In recent days, the first copies of the third edition, with their striking dark green covers, have arrived on Püssa’s desk.

Among other updates, the new edition places greater emphasis on the role of oxidative stress caused by food-borne compounds in the mechanisms of chronic toxicity, as well as in the development of diseases such as cancer, cardiovascular diseases, and neurological disorders (including Parkinson’s and Alzheimer’s disease).

All three editions have been illustrated with chemical formulas and other relevant material by the author’s student and colleague, Piret Raudsepp. For the first time, Principles of Food Toxicology is also available as an e-book. The book can be purchased in both print and digital formats via the Taylor & Francis website.link opens in new page