Food safety is a permanent challenge for scientists, advisory boards, regulators, risk managers, local and regional authorities and consumers. For many countries, export of marketable food is a cornerstone of their economic survival. Contaminants represent a major subgroup of unwanted food constituents. They comprise environmental chemicals and production-related compounds and residues.This book aims to cover the various aspects of chemical contamination of food, including cutting-edge analytical methods and modern approaches to risk assessment, the different groups of contaminants and contamination of specific foods, such as cereals, red meat, poultry and eggs, finfish and mollusks. Chapters in part one cover gas chromatography and mass spectroscopy techniques for the detection of chemical contaminants and residues and applications of HPLC-MS techniques and cell-based bioassays.  Part two discusses dioxins and polychlorinated biphenyls, veterinary drug and pesticide residues, heat-generated and non-thermally-produced toxins, D-and cross-linked amino acids, mycotoxins and phycotoxins and plant-derived contaminants.