ABSTRACT
This chapter illustrates that foods contain many potentially harmful chemicals but that it is the actual exposure that determines the risk. It explains how food additives and contaminants in foods are regulated and how an acceptable (safe) daily intake can be estimated. Specific examples illustrate that sometimes toxic chemicals can be generated during the preparation of food. On the other hand, unavoidable harmful chemicals can be present in foods due to contamination by microorganisms or mold.
