Table of Contents

Plant toxins and human health / P.S. Spencer, F. Berman.
Bacterial pathogens and toxins in foodborne disease / E.A. Johnson.
Shellfish toxins / A. Gago Martinez and J.F. Lawrence.
Mycotoxins in cereal grains, nuts, and other plant products / J.P.F. D'Mello.
Pesticides: toxicology and residues in food and wine / P. Cabras.
Polychlorinated biphenyls / D.L. Arnold and M. Feeley.
Dioxins in milk, meat, eggs and fish / H. Fiedler.
Polycyclic aromatic hydrocarbons in diverse foods / M.D. Guillen and P. Sopelana.
Heavy metals / L. Jorhem.
Dietary nitrates, nitrites and N-nitroso compounds and cancer risk with special emphasis on the epidemiological evidence / M. Eichholzer and F. Gutzwiller.
Adverse reactions to food additives / R.A. Simon and H. Ishiwata.
Migration of compounds from food contact materials and articles / J.H. Petersen.
Veterinary products: residues and resistant pathogens / J.C. Paige and L. Tollefson.
Prion diseases: meat safety and human health implications / N. Hunter.
The safety evaluation of genetically modified foods / M.J Gasson.
Genetically modified foods: potential human health effects / A. Pusztai, S. Bardocz and S.W.B. Ewen.
Radionuclides in food: the post-Chernobyl evidence / J.T. Smith and N.A. Beresford.
Radionuclides in foods: American perspectives / E.J. Baratta.
Widespread and continuing concerns over food safety.
J.P.F. D'Mello.