Food-borne disease and threat to food safety constitute a growing public health problem. Food safety refers to the conditions and practices that preserve the quality of food to prevent contamination and food-borne illnesses from farm to table, as food contamination could occur anywhere along the food distribution chain. Food toxicology on the other hand, is the study of the nature, properties, effects and detection of toxic substances in food and their disease manifestation in human. Information on food safety and food toxicology issues is scattered in various food science texts, making it difficult for students and researchers to easily lay hold on text dealing comprehensively with the subject matter. Essentials of Food Safety and Toxicology is written to provide a comprehensive text for students of Food Science and Technology, Microbiology, Nutrition, Nursing, Biochemistry, Medicine and others, who may be interested in acquiring knowledge in food safety and food toxicology. Essentials of Food Safety and Toxicology contains all the relevant issues challenging food safety and food toxicology. The text is in twelve chapters written in concise and simple language.