Cover -- Table of Contents -- Contributor contact details -- 1 Introduction to food toxicology -- 1.1 Introduction: defining food toxicology -- 1.2 Types of toxicant: contaminants -- 1.3 Types of toxicant: naturally-occurring toxicants -- 1.4 Types of toxicant: food processing toxicants -- 1.5 Current issues: pathogens, genetic variability and antibiotic resistance -- 1.6 Current issues: novel foods and natural toxicants -- 1.7 Conclusions -- 1.8 References -- Part I Assessing and managing risks -- 2 Genetic susceptibility to doetary carcinogens -- 2.1 Introduction: diet and cancer -- 2.2 Dietary carcinogens and anticarcinogens: mycotoxins, heterocyclic amines, aromatic hydrocarbon s, N-nitroso compounds -- 2.3 Genetic influences on carcinogen-metabolizing enzymes -- 2.4 Evidence of gene-diet interactions -- 2.5 Summary and future trends -- 2.6 Sources of further information and advice -- 2.7 References -- 3 Assessing the mutagenicity of chemicals in food: the case of pesticides -- 3.1 Introduction: mutagenicity test programmes -- 3.2 Criteria for the testing of pesticides -- 3.3 Selecting appropriate tests -- 3.4 Assessing dose-response relationships -- 3.5 Developing test methodologies -- 3.6 Conclusions -- 3.7 Acknowledgements -- 3.8 References and further reading -- 4 The impact of chemical residues: the case of polychlorinated biphenyls (PCBs) -- 4.1 Introduction: risks posed by organohalogen compounds -- 4.2 Organohalogens as neurotoxins -- 4.3 Neurobehavioural consequences of PCB exposure -- 4.4 Molecular mechanisms of organohalogen-induced toxicity -- 4.5 Conclusion -- 4.6 Acknowledgements -- 4.7 References -- 5 Targeted and rapid methods in analysing residues in food -- 5.1 Introduction -- 5.2 The principles of the immunoassays -- 5.3 The use of immuno-affinity chromatography -- 5.4 Developing immunoassays to detect residues in food and water -- 5.5 Recent developments in immunoassays -- 5.6 Recent developments in immuno-affinity chromatography -- 5.7 The use of immunoassays in residue analysis -- 5.8 References -- 6 Good agricultural practice and HACCP systems in the management of pesticides and veterinary residues on the farm -- 6.1 Introduction -- 6.2 Safety issues in the food chain supply -- 6.3 Good agricultural practice -- 6.4 The Hazard Analysis Critical Control Point (HACCP) system -- 6.5 The HACCP study -- 6.6 Implementing and maintaining HACCP systems -- 6.7 Future trends -- 6.8 Conclusion -- 6.9 Acknowledgements -- 6.10 Sources of further information and advice -- 6.11 References and bibliography -- Part II Vaterinary residues -- 7 Assessing the safety of veterinary drug residues -- 7.1 Introduction -- 7.2 Types of toxicity study -- 7.3 Elaboration of maximum residue limits (MRLs) for veterinary drugs in the EU -- 7.4 Elaboration of MRLs for particular foods in the EU -- 7.5 International regulation: the role of the Joint Expert Committee on Food Additives (JECFA) -- 7.6 Conclusions -- 7.7 References -- 8 The toxicity of particular veterinary drug residues -- 8.1 Introduction -- 8.2 Griseofulvin -- 8.3 Beta-Lactam antibiotics: penicillins and cephalosporins -- 8.4 Macrolide antibiotics: spiramycin, tylosin and tilmi.