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Main group of contaminants including toxic compounds be formed during food processing and packaging (incidental group) and fungal toxins have been listed as critical challenge for food safety and human health. Because of absorption and transferring of these compounds into the human body and accumulation of them in different organs, several chronic diseases have been observed. The levels of these toxicants have been seriously monitored using analytical techniques. In this review, formation mechanism, toxicological effect and analytical methods of biogenic amines, furfural, hydroxymethylfurfural, polycyclic aromatic hydrocarbon, acrylamide, bisphenol A, nitrosamine and aflatoxin were discussed in different food samples.

Recent Development in Formation, Toxic Effects, Human Health and Analytical Techniques of Food Contaminants