<DIV>Chemical contaminants are a major concern for the food industry. This book provides an essential guide to the main chemical contaminants, their health implications, the processes by which they contaminate food products and methods for their detection and control. Part one focuses on risk assessment and analytical methods and discusses gas chromatography and mass spectroscopy techniques for the detection of chemical contaminants and residues and applications of HPLC-MS techniques and cell-based bioassays. The second part discusses major chemical contaminants are then discussed in part two, including dioxins and polychlorinated biphenyls, veterinary drug and pesticide residues, heat-generated and non-thermally-produced toxicants, D- and cross-linked amino acids, mycotoxins and phycotoxins, and plant-derived contaminants. The firnal section goes on to explore the contamination of specific foods, such as chemical contamination of cereals, red meat, poultry and eggs, finfish and marine molluscs.<br></div>