Food safety is a global issue. It is a concern for scientists, policy-makers and consumers. Food poisoning outbreaks are becoming more common, partly because of the increasing internationalization of food production. The majority of food safety issues center on toxins produced naturally or through anthropogenic activities, such as use of pesticides, chemicals, additives and pharmaceutical products. This book covers recent developments in the chemistry, biochemistry and physiological effects of toxicants that might have an impact on human health and welfare. It also discusses risk management, legislation and regulatory issues.