ABSTRACT
It can be easily argued that one of the most central activities of life is eating. While accurate assessment of the safety of what we propose to consume has always been important, it perhaps has never posed such a complex problem as it does now. In this chapter, we will leave aside the very difcult question of what exactly comprises the optimal healthy diet, a topic which is well beyond the scope of this book. Additionally, we will not cover foodstuffs which are in and of themselves toxic, as many of these will be considered in Chapter 20. Finally, we will not directly address food allergies or idiosyncratic reactions such as lactose intolerance. We will instead focus on two major categories of potential toxicants: food additives, substances which are deliberately added to foods, and contaminants, substances which inadvertently become incorporated into foods. We will also look at the agencies and regulations governing food safety, particularly in the United States.
