chapter 1. Dose-response : an overview and significance in food toxicology / Lauren Connelly, Katheryne Daughtry, Jennifer Gill, Ellen Goertzen, Cameron Parsons, and Gabriel Keith Harris -- chapter 2. Measurement of toxicants and toxicity / Alexander Gosslau -- chapter 3. A review on food-associated carcinogenesis / Koraljka Gall Troselj, Francoise Gueraud, Tanja Matijevic Glavan, Fabrice Pierre, and Neven Zarkovic -- chapter 4. Food chemical carcinogens : sources and mechanism of exogenous DNA adduct formation / Peter P. Fu and Qingsu Xia -- chapter 5. Absorption of food toxicants : an overview on polycyclic aromatic hydrocarbons / Kelly L. Harris, Leah D. Banks, Kenneth J. Harris, Anthony E. Archibong, Darryl B. Hood, and Aramandla Ramesh -- chapter 6. Overview of food allergy in children and adults / Bright I. Nwaru and Aziz Sheikh ---
chapter 7. Pathogens associated with fruits and vegetables : contamination, incidences, and prevention / Y.S. Rohinishree, M.C. Varadaraj, and P.S. Negi -- chapter 8. Safety issues of food ingredients from plant cell, tissue, and organ cultures : an explication / Hosakatte Niranjana Murthy, Kee Yoeup Paek, So-Young Park, and Vijayalaxmi S. Dandin -- chapter 9. Food security and food borne mycotoxicoses, risk assessment, preventive measures, and underestimated hazard of masked mycotoxins or joint mycotoxin interaction / Stoycho D. Stoev -- chapter 10. Exposure of radionuclides in foods : major challenges / Francisco Javier Guillen Gerada -- chapter 11. Infant toxicology : overview and considerations for the safety assessment of products for infants / Yen-Ching Wu, Jeffrey Fisher, and April Neal-Kluever -- chapter 12. Naturally occurring toxicants as etiologic agents of foodborne disease / Raj K. Keservani, Rajesh K. Kesharwani, and Anil K. Sharma ---
chapter 13. Natural toxins and antinutrients in plants and fungi : ecological biochemistry of food / L.B. Borse, S.L. Borse, and N.A. Gujarathi -- chapter 14. A review on mushroom toxins / Md. Akil Hossain and Seung-Chun Park -- chapter 15. Dioxins and related compounds in the human food chain / Sidney J. Stohs -- chapte 16. A review on mercury toxicity in food / Alessia Carocci, Alessia Catalano, Graziantonio Lauria, Maria Stefania Sinicropi, and Giuseppe Genchi -- chapter 17. Tea beverages and extracts as a source of exposure to lead and other heavy metals / Sidney J. Stohs and Sidhartha D. Ray -- chapter 18. Dual effects of vanadium : toxicity analysis in developing therapeutic lead-ups / Rituparna Ghosh and Samudra Prosad Banik -- chapter 19. Fluoride toxicity : a major health hazard / Abbas Ali Mahdi, Ayushi Jain, Maheep Bhatnagar, and Rekha Bhatnagar -- chapter 20. Antioxidant additives in food preservation and human health / Piya Das Ghatak and Chandan K. Sen ---
chapter 21. Industrial food processing contaminants / K.V. Ragavan, Navin K. Rastogi, and Alok Kumar Srivastava -- chapter 22. Targeting cancer stem cells by functional foods and their constituents / Prasad R. Dandawate, Dharmalingam Subramaniam, and Shrikant Anant -- chapter 23. Packaging : a noteworthy feature in food safety / Raquel Sendon and Ana Sanches-Silva -- chapter 24. Role of gut microbiome in the modulation of environmental toxicants and therapeutic agents / Ashfaque Hossain, Godfred Antony Menezes, Mohammad Al-Mogbel, and Ibraheem Ashankyty -- chapter 25. The future of GM foods or GM foods of the future : where is the biotech revolution heading? / Stuart J. Lucas, Aydin Turkec, and Elif Karlik.