Unless a food is grossly contaminated, consumers are unable to detect through sight or smell the presence of low levels of toxic chemicals in their foods. Furthermore, the toxic effects of exposure to low levels of chemicals are often manifested slowly, sometimes for decades, as in the case of cancer or organ failure. As a result, safeguarding food from such hazards requires the constant monitoring of the food supply using sophisticated laboratory analysis. While the food industry bears the primary responsibility for assuring the safety of its products, the overall protection of people's...