ABSTRACT
As hundreds of new chemicals find their way into the workplace and market-place each year, suspicions abound as to whether some will eventually prove to be hazardous to our health, as has happened in the past with mercury, lead, and other substances that we now know to be harmful even at low doses. Heightened awareness of the health risks of chemicals in our food and in the environment has led to public demands for more information about the toxic effects of both new and existing chemicals.
