Food Safety: Contaminants and Toxins

This book is available in pdf for free reading on the Athens University of Agriculture

Contents :

Contributors
Preface
Glossary

PART I: BIOTOXINS
1 Plant Toxins and Human Health
P.S. Spencer and F. Berman

2 Bacterial Pathogens and Toxins in Foodborne Disease
E.A. Johnson

3 Shellfish Toxins
A. Gago Martínez and J.F. Lawrence

4 Mycotoxins in Cereal Grains, Nuts and Other Plant Products
J.P.F. D’Mello

PART II: ANTHROPOGENIC CONTAMINANTS

5 Pesticides: Toxicology and Residues in Food
P. Cabras

6 Polychlorinated Biphenyls
D.L. Arnold and M. Feeley

7 Dioxins in Milk, Meat, Eggs and Fish
H. Fiedler

8 Polycyclic Aromatic Hydrocarbons in Diverse Foods
M.D. Guill én and P. Sopelana

9 Heavy Metals
L. Jorhem

10 Dietary Nitrates, Nitrites and N-nitroso Compounds and Cancer Risk
Special Emphasis on the Epidemiological Evidence
M. Eichholzer and F. Gutzwiller

11 Adverse Reactions to Food Additives
R.A. Simon and H. Ishiwata

12 Migration of Compounds from Food Contact Materials and Articles
J.H. Petersen

13 Veterinary Products: Residues and Resistant Pathogens
J.C. Paige and L. Tollefson

PART III: CASE STUDIES

14 Prion Diseases: Meat Safety and Human Health Implications
N. Hunter

15 The Safety Evaluation of Genetically Modified Foods
M.J. Gasson

16 Genetically Modified Foods: Potential Human Health Effects
A. Pusztai, S. Bardocz and S.W.B. Ewen

17 Radionuclides in Foods: the Post-Chernobyl Evidence
J.T. Smith and N.A. Beresford

18 Radionuclides in Foods: American Perspectives
E.J. Baratta

PART IV: CONCLUSIONS

19 Widespread and Continuing Concerns over Food Safety
J.P.F. D’Mello

Index