FOOD AND CHEMICAL TOXICOLOGY

英文简介

Food and Chemical Toxicology publishes original research reports and occasional interpretative reviews on the toxic effects, in animals or humans, of natural or synthetic chemicals occurring in the human environment. In addition to studies relating to food, water and other consumer products, papers on industrial and agricultural chemicals and pharmaceuticals are encouraged. Furthermore new areas such as safety evaluation of novel foods and biotechnologically derived products and inter-relationships between nutrition and toxicology are welcomed. The studies may address the physiological, biochemical or pathological changes induced by specific substances, techniques for assessing potential toxicity, including molecular biology or the mechanisms underlying toxic phenomena. All aspects of in vivo toxicology are covered, including systemic effects on specific organ systems, immune functions, carcinogenesis and teratogenesis. Papers reporting the toxicological examination of specific chemicals or consumer products are published irrespective of the positive or negative nature of the results, provided the tests and reporting meet current standards of adequacy. The Journal's editorial policy reflects the need for high-quality science in support of health and safety decisions. FCT is willing to consider papers of a more regulatory nature, provided they are part of a more general scientific analysis. On acceptance these papers will be published in a Regulatory Toxicology section. We recommend that before submitting a regulatory paper one of the editors of the journal is contacted.

中文简介

食品和化学毒理学出版了关于人类环境中发生的天然或合成化学品对动物或人类的毒性影响的原始研究报告和偶尔的解释性评论。除了与食品，水和其他消费品有关的研究外，还鼓励提供有关工业和农业化学品和药品的论文。此外，欢迎新领域，如新食品和生物技术衍生产品的安全评估以及营养和毒理学之间的相互关系。这些研究可能涉及特定物质诱发的生理，生化或病理变化，评估潜在毒性的技术，包括分子生物学或毒性现象的机制。涵盖了体内毒理学的所有方面，包括对特定器官系统的全身作用，免疫功能，致癌作用和致畸作用。如果测试和报告符合当前的充分标准，则无论结果的正面或负面性质如何，都会公布报告特定化学品或消费品的毒理学检查的论文。 “华尔街日报”的编辑政策反映了对支持健康和安全决策的高质量科学的需求。 FCT愿意考虑更具监管性的论文，只要它们是更一般的科学分析的一部分。接受后，这些论文将发布在法规毒理学部分。我们建议在提交监管文件之前联系该期刊的一位编辑。

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