Abstract
This book, inclusive of 30 chapters, deals with all aspects of chemical risks in food products, reviewing current knowledge on food production processes and specific toxicants in relation to food safety and toxicology. Specific subjects discussed include general concepts of toxicokinetics and toxicodynamics; food safety regulations and legislation; food safety assessment methods; food contamination with mycotoxins, pesticides and their residues, veterinary drugs and their residues, and unwanted substances formed during food processing and storage; food additives and flavourings; food allergies and intolerance; risk analysis; and GMOs.