ABSTRACT
While certain foods produce toxins as a natural component or are produced by fermentation, there is a comparatively low rate of adverse food reactions. By means of establishing limitations on such chemicals, manufacturers have played a part by introducing process-induced toxin-reduction procedures. Regardless of the steps taken to protect people from natural product toxins by various regulatory agencies and food processors, the use of small quantities of such products is necessary. Although the risk of food toxicity intake is very limited, toxicity will often be attributed to allergy, pollution, unexpected idiosyncratic reaction, or unnecessary consumption. The aim of this review is to present a regulatory as well as toxicological overview of a small number of the contaminants found in a number of widely consumed foods, as well as to address measures taken to minimize consumer exposure, some of which are made possible by the US food regulatory process. Conclusively, the consumption of small quantities of food toxins is unavoidable because all food toxins cannot be removed from foods, and others may be created during processing or cooking.
