fod contamination

موضوع: fod contamination الأحد 08 مارس 2009, 2:22 pm

Food contaminants

Food safety

Food contamination refers to the presence in food of harmful chemicals and microorganisms which can cause consumer illness. This article addresses the chemical contamination of foods, as opposed to microbiological contamination, which can be found under Foodborne illness. A separate issue is Genetically modified food, or the presence in foods of ingredients from Genetically modified organisms, also referred to as a form of food contamination.

Impact

The impact of chemical contaminants on consumer health and well-being is often apparent only after many years of prolonged exposure at low levels (e.g. cancer). Chemical contaminants present in foods are often unaffected by thermal processing (unlike most microbiological agents). Chemical contaminants can be classified according to the source of contamination and the mechanism by which they enter the food product.

Agrochemicals

Agrochemicals are chemicals used in agricultural practices and animal husbandry with the intent to increase crops and reduce costs. Such agents include pesticides (e.g. insecticides, herbicides, rodenticides), plant growth regulators, veterinary drugs (e.g. nitrofuran, fluoroquinolones, malachite green, chloramphenicol), and bovine somatotropin (rBST).

Environmental contaminants

Environmental contaminants are chemicals that are present in the environment in which the food is grown, harvested, transported, stored, packaged, processed, and consumed. The physical contact of the food with its environment results in its contamination. Possible sources of contamination are:

Air: radionuclides (¹³⁷Caesium, ⁹⁰Strontium), polycyclic aromatic hydrocarbons (PAH).

Water: arsenic, mercury.

Soil: cadmium, nitrates, perchlorates.

Polychlorinated biphenyls (PCB) , dioxins, and polybrominated diphenyl ethers (PBDE) are ubiquitous chemicals, which are present in air, water, soil, and the entire biosphere.

Packaging materials: antimony, tin, lead, perfluorooctanoic acid (PFOA), semicarbazide, benzophenone, isopropylthioxanthone (ITX), bisphenol A.

Processing/cooking equipment: copper, or other metal chips, lubricants, cleaning and sanitizing agents.

Naturally occurring toxins: mycotoxins, phytohaemagglutinin, pyrrolizidine alkaloids, grayanotoxin, mushroom toxins, scombrotoxin (histamine), ciguatera, shellfish toxins (see shellfish poisoning), tetrodotoxin, among many others.

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