Toxins and Other Harmful Compounds in Foods

Problems of Food Safety
Waldemar Dąbrowski and Agata Witczak

Natural Toxins of Plant Origin (Phytotoxins)
Kevin D. Welch, Stephen T. Lee, Daniel Cook, Benedict T. Green, and Kip E. Panter

Mushroom Toxins
Roman Kotłowski

Marine Phycotoxins and Seafood Safety
Gustaaf M. Hallegraeff

Biogenic Amines
Sevim Köse

Mycotoxins
Sui-Sheng T. Hua, Perng-Kuang Chang, and Jeffrey Palumbo

Bacterial Toxins
Waldemar Dabrowski, Alicja Dłubała, and Izabela Helak

Pesticide, Fertilizer, and Antibiotic Residues in Food
Hassan Abdel-Gawad

Toxic Microelements in Food
Mikołaj Protasowicki

Cyanogenic Compounds and Estrogen Disruptors
Błażej Kudłak, Monika Wieczerzak, and Jacek Namieśnik

Phthalates
Tine Fierens, Mirja Van Holderbeke, Arnout Standaert, Isabelle Sioen, and Stefaan De Henauw

Dioxins and Dioxin-Like Compounds in Food
Agata Witczak

Epidemiological and Medical Impact of Food Contamination by Viruses Transmission Via Food and Water
Elżbieta Kucharska and Joanna Bober

Possible Adverse Effects of Food Additives
Shilpi Gupta Dixit

Food Allergens
Elżbieta Kucharska and Barbara Wróblewska

The Effect of Processing on the Safety and Nutritional Value of Food
Zdzisław E. Sikorski and Hanna Staroszczyk

Toxic Components of Food Packaging Materials
Lidia Wolska and Maciej Tankiewicz

Detection of Harmful Compounds in Food
Grażyna Gałęzowska and Lidia Wolska

Regulations Established to Control Harmful Food Contaminations
Stefan S. Smoczyński

Biography

AGATA WITCZAK received the B.S. and M.S. from the Technical University in Szczecin, the Ph.D. from the Agricultural University in Szczecin, and the D.Sc. from the West Pomeranian University of Technology in Szczecin (ZUT). She serves as a Vice Dean for the quality of education, and for two fields of study: Commodity Science, and Management of Food Safety and Quality, at the Faculty of Food Sciences and Fisheries, ZUT. She is a member of the American Chemical Society and the Polish Society of Food Technologists, and an expert at the Sectorial Centre of Competence for the Food Industry at the Regional Centre for Innovation and Technology Transfer, ZUT. She is a chemist and toxicologist who researches persistent organic pollutants (POPs) in environmental and food safety studies.

ZDZISŁAW E. SIKORSKI received the B.S., M.S, Ph.D., and D.Sc. from the Gdańsk University of Technology (GUT), Dr honoris causa from the Agricultural University in Szczecin and is a fellow of the International Academy of Food Science and Technology. He gained industrial experience in breweries, in fish, meat, and vegetable processing plants, and on a deep-sea fishing trawler. He was organizer, professor, and head of the Department of Food Chemistry and Technology in GUT, served there as Dean of the Faculty of Chemistry, was chairman of the Committee of Food Technology and Chemistry of the Polish Academy of Sciences, chaired the scientific board of the Sea Fisheries Institute in Gdynia, and was an elected member of the Main Council of Science and Tertiary Education in Poland. He worked also as researcher/professor in Ohio State University; CSIRO in Hobart; DSIR in Auckland; and National Taiwan Ocean University in Keelung.