With the aim of gaining specific knowledge about food toxicology and its impact in ensuring food safety, specialists from the National Administration and Reference in Environmental Health of the Institute of Public Health of Chile (ISP) taught the course “Toxicology: Importance in Food Safety” allowing us to learn about the different types of Food-related toxic agents, exposure to them and their effects.
The sessions were held on June 5, 6 and 7 and covered topics such as basic toxicology, as well as the toxicity of residues, toxins and contaminants in food, taking into account the signs and symptoms resulting from food poisoning. In addition, the risk of consuming marine and microbial toxins, how to conduct a food exposure risk assessment and regulatory aspects on contaminants and additives that foods may contain, among others, were highlighted.
The course was attended by professionals from various health services, academics and internet service professionals. Including the famous professor of chemical engineering and bioprocesses at the Pontifical Catholic University of Chile, Franco Pedrischi, who highlighted the importance of the example and the role that the ISP plays in this issue “This course has greatly enhanced my knowledge specifically in toxicology, as Good on pollution and food issues with statistics from Chile and other countries Being with ISP experts who deal with these issues from a comprehensive perspective is essential, because you learn about the regulations and they show you how to monitor and assess the risks and then inform and protect the population.
The last day concluded with a workshop on “Food Toxicology: Domino Toxicology – Scientific Crosswords – Exercises on Toxicology” and attendance evaluation.
More information about the courses taught by the Institute of Public Health of Chile is available at the following link: https://www.ispch.cl/activity/
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