While systems such as GMP and HACCP assure a high standard of food quality, foodborne poisonings still pose a serious hazard to the consumer's health. The lack of knowledge among some producers and consumers regarding the risks and benefits related to food makes it imperative to provide updated information in order to improve food safety.


    Introduction. Natural Toxins of Plant Origin. Mushroom Toxins. Phytoestrogens in Food Plants. Food Allergies and Food Intolerance. Biogenic Amines. Marine Phytotoxins in Seafood. Bacterial Toxins. Mycotoxins. Heavy Metals. Pesticides. Antibiotics and Hormones. The Effect of Processing on the Nutritional Value and Toxicity of Foods. Toxic Components of Food Packaging Materials. Epidemiological and Medical Impact of Toxins in Food.


    Waldemar M. Dabrowski, Zdzislaw E. Sikorski