Contents

Introduction
Toxicity from naturally occurring toxins in plant foods
Toxicity by intrinsic toxins form foods of animal origin
Toxicity from agricultural chemicals
Toxicity from agricultural chemicals
Toxicity from food processing and packaging materials
Toxicity from food additives and adulterants
Toxicity from drinking water
Fungal toxicity
Bacterial food intoxication
Bacterial food infections
Food allergy and intolerance
Food safety surveillance systems