The general principles of food toxicology involve understanding the potency of toxicants, the concept of hormesis, and the role of ADME (Absorption, Distribution, Metabolism, and Excretion) in influencing toxic responses. It includes the margin of safety, with concepts like Maximum Residue Limit (MRL), No Observed Adverse Effect Level (NOAEL), Acceptable Daily Intake (ADI), and Tolerable Daily Intake (TDI) critical for ensuring food safety.
