This book contains a well-documented presentation of the current state of knowledge on the content, chemical properties, mode of action, and biological effects of toxins occurring in food. Chapters are based on the research of highly qualified specialists from the US and Europe and on critical evaluation of the knowledge presented in current literature. The text describes the toxins that occur naturally in raw materials and those found in food due to defects during processing and as a result of environmental and raw material contamination. Toxins in Food is a valuable source of information for anyone interested in food safety and nutritional value.