Food products can be contaminated by various causes and processes throughout the food chain from production to consumption. This generally has a negative effect on the quality of the foodstuff and may imply a health risk. Therefore, it is essential for the protection of public health to ensure that contaminants levels are kept at acceptable levels from a toxicological point of view. This concern has resulted in an ever-increasing volume of legislation on this subject, which affects the manufacture of food products and their placing on the international market.