Chemical Food Safety: A Scientist's Perspective

Introduction.

1 Probability-The Language of Science and Change.

2. Dose Makes the Difference.

3. The Pesticide Threat.

4. Veggie and Fruit Consumption in the Age of the Centenarians.

5. Chemicals Present in Natural Foods.

6. Risk and Regulations.

7. Some Real Issues in Chemical Toxicology.

8. Milk is Good for You.

9. Biotechnology and Genetically Modified Foods: "The Invasion of the Killer Corn" or "New Veggies to the Rescue".

10. Food Security and the World of Bioterrorism.

11. The Future.

A. Toxicology Primer.

B. Selected Readings and Notes.

Index.