ABSTRACT

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.

To

chapter 1|10 pages

Introduction

chapter 2|54 pages

Natural Toxins of Plant Origin

chapter 3|20 pages

Mushroom Toxins

chapter 4|20 pages

Phytoestrogens in Food Plants

chapter 9|22 pages

Mycotoxins

chapter 10|14 pages

Heavy Metals

chapter 11|18 pages

Pesticides in Food