Principles of Food Toxicology
暫譯: 食品毒理學原則

將毒理學原則與重要食品毒素的系統性特徵描述相結合，本新版本針對食品毒理學中的一系列問題進行探討，並涵蓋食品安全的關鍵要素。這本書非常適合學生、教師和毒理學家，提供了應對各種食品和動物毒素的工具。

Tõnu Püssa is a professor of toxicology at the Department of Veterinary Biomedicine and Food Hygiene on the Institute of Veterinary Medicine and Animal Sciences of the Estonian University of Life Sciences in Tartu, Estonia. After graduating from Tartu University as organic chemist in 1969, he defended his PhD in chemistry at the same university in 1973. While working as a researcher and associate professor at the Department of Organic Chemistry and the Laboratory of Chemical Kinetics and Catalysis of the same university, his research interests were related to chemical and enzymatic catalysis, algal polysaccharides, and proteins of extracellular matrix. From 1996 to 2001, Tõnu Püssa worked as the head of the Laboratory of Environmental Chemistry at the Estonian University of Life Sciences (formerly the Agricultural University). He has taught courses in organic chemistry, analytical biochemistry, hydrochemistry, food toxicology, environmental and food toxicology and food safety (chemical hazards). His current research interests are related to the study of the mechanisms of (per)oxidation of polyunsaturated fatty acids and the interaction of oxidation products with growth and activity of microbes found in meats, as well as the inhibition of both harmful processes by edible plant constituents. He is married and has two daughters and three grandsons.

Tõnu Püssa 是愛沙尼亞生命科學大學（Estonian University of Life Sciences）獸醫學與動物科學研究所獸醫生物醫學與食品衛生系的毒理學教授。他於1969年畢業於塔爾圖大學（Tartu University），獲得有機化學士學位，並於1973年在同一所大學獲得化學博士學位。在擔任該大學有機化學系及化學動力學與催化實驗室的研究員和副教授期間，他的研究興趣與化學和酶催化、藻類多醣及細胞外基質的蛋白質有關。從1996年到2001年，Tõnu Püssa 擔任愛沙尼亞生命科學大學環境化學實驗室的主任（該校前身為農業大學）。他教授的課程包括有機化學、分析生物化學、水化學、食品毒理學、環境與食品毒理學及食品安全（化學危害）。他目前的研究興趣與多不飽和脂肪酸的（過）氧化機制及氧化產物與肉類中微生物的生長和活性之間的相互作用有關，以及可食用植物成分對這些有害過程的抑制作用。他已婚，育有兩女和三孫。