PART I: BIOTOXINS
Chapter 1. Plant Toxins and Human Health
Chapter 2. Bacterial Pathogens and Toxins in Foodborne Disease
Chapter 3. Shellfish Toxins
Chapter 4. Mycotoxins in Cereal Grains, Nuts and Other Plant Products

PART II: ANTHROPOGENIC CONTAMINANTS
Chapter 5. Pesticides: Toxicology and Residues in Food and Wine
Chapter 6. Polychlorinated Biphenyls
Chapter 7. Dioxins in Milk, Meat, Eggs and Fish
Chapter 8. Polycyclic Aromatic Hydrocarbons in Vegetable Oils, Seafood and Meat
Chapter 9. Heavy Metals
Chapter 10. Dietary Nitrates, Nitrites and N-nitroso Compounds and Cancer Risk with Special Emphasis on the Epidemiological Evidence
Chapter 11. Adverse Reactions to Food Additives
Chapter 12. Migration of Compounds from Food Contact Materials and Articles
Chapter 13. Veterinary Products: Residues and Resistant Pathogens

PART III: CASE STUDIES
Chapter 14. Prion Diseases: Meat Safety and Human Health Implications
Chapter 15. The Safety Evaluation of Genetically Modified Foods
Chapter 16. Genetically Modified Foods: Potential Human Health Effects
Chapter 17. Radionuclides in Food: The Post-Chernobyl Evidence
Chapter 18. Radionuclides in Foods: American Perspectives

PART IV: CONCLUSIONS
Chapter 19. Widespread and Continuing Concerns over Food Safety