chapter 1 Introduction / chapter 2 Natural Toxins of Plant Origin / chapter 3 Mushroom Toxins / chapter 4 Phytoestrogens in Food Plants / chapter 5 Food Allergies and Food Intolerance / chapter 6 Biogenic Amines in Foods / chapter 7 Marine Phycotoxins in Seafood / chapter 8 Bacterial Toxins / chapter 9 Mycotoxins / chapter 10 Heavy Metals / chapter 11 Pesticides in Food / chapter 12 Antibiotic and Hormone Residues in Foods and their Significance / chapter 13 The Effect of Processing on the Nutritional Value and Toxicity of Foods / chapter 14 Toxic Components of Food Packaging Materials / chapter 15 Epidemiological and Medical Impact of Toxins in Foods