While systems such as GMP and HACCP assure a high standard of food quality, foodborne poisonings still pose a serious hazard to the consumer's health. The lack of knowledge among some producers and consumers regarding the risks and benefits related to food makes it imperative to provide updated information in order to improve food safety.


chapter 1|10 pages


ByWaldemar Dabrowski, Ph.D., D.Sc.

chapter 2|54 pages

Natural Toxins of Plant Origin

ByKip E. Panter

chapter 3|20 pages

Mushroom Toxins

ByHeinz Faulstich

chapter 4|20 pages

Phytoestrogens in Food Plants

ByPaola Albertazzi

chapter 5|16 pages

Food Allergies and Food Intolerance

ByEl _zbieta Kucharska, M.D., Ph.D.

chapter 6|34 pages

Biogenic Amines in Foods

ByGeorge J. Flick, L. Ankenman Granata

chapter 7|36 pages

Marine Phycotoxins in Seafood

ByLorraine C. Backer, Ph.D., Helen Schurz-Rogers, Ph.D., Lora E. Fleming, M.D., Ph.D., MPH, Barbara Kirkpatrick, Ed.D. Janet Benson,

chapter 8|24 pages

Bacterial Toxins

ByWaldemar Dabrowski, Ph.D., D.Sc. and Dagmara Medrala, Ph.D.

chapter 9|22 pages


ByAna M. Calvo

chapter 10|14 pages

Heavy Metals

ByMikolaj Protasowicki, D. Sc

chapter 11|18 pages

Pesticides in Food

ByCarl K. Winter

chapter 12|16 pages

Antibiotic and Hormone Residues in Foods and their Significance

ByStanley K. Katz, Ph.D., and Paula-Marie L. Ward, Ph.D.

chapter 13|28 pages

The Effect of Processing on the Nutritional Value and Toxicity of Foods

ByZdzislaw E. Sikorski, D. Sc

chapter 14|22 pages

Toxic Components of Food Packaging Materials

ByBarbara Piotrowska

chapter 15|10 pages

Epidemiological and Medical Impact of Toxins in Foods

ByEl _zbieta Kucharska, M.D., Ph.D.