Intended as a text for students in food science, as well as a reference for food scientists, toxicologists, pharmacologists, and food manufacturers and packers, this is a comprehensive guide to the toxic aspects of food. It presents important topics relating to food safety and toxicology, including discussions on bacterial toxins, mycotoxins, natural toxins of plant origin, pesticides, food additives, transmission of toxicants through the food chain, toxins produced during processing, food allergens, biotechnology, antioxidants in food, risk evaluation, and regulatory toxicology.