1. Introduction / C.F. Moffat and K.J. Whittle
2. Gas chromatography and mass spectroscopy techniques / D.E. Wells, P. Hess and C.F. Moffat
3. Instrumentation and applications of HPLC for the analysis of food contaminants / W.S. Hawer and K.-H. Kim
4. Advances in immunochemical methods of analysis for food contaminants / P.F.A. Wright and E. Apostolou
5. Radioactivity in food / B.E. Lambert and K.J. Mondon
6. Trace metal contaminants in food / F.E. Ahmed
7. Pesticides / J. Hajslova
8. Veterinary drugs including antibiotics / G. Shearer
9. Polychlorinated biphenyls, dioxins and other polyhalogenated hydrocarbons as environmental contaminants in food / D.E. Wells and J. de Boer
10. Polycyclic aromatic hydrocarbons, petroleum and other hydrocarbon contaminants / C.F. Moffat and K.J. Whittle
11. Tainting of food by chemical contaminants / P. Howgate
12. Risk assessment of environmental contaminants in food / P.J. Abbott, J. Baines and S. Brooke-Taylor [and others]
13. Safety standards for food contaminants / F.E. Ahmed.
