Types of chemical contaminants in food
Food safety and toxicology are two crucial aspects that play a major role in determining the quality of our food and ultimately, our health. With the increasing awareness about the sources of food contamination and the potential dangers of consuming contaminated food, it has become even more important for individuals and the food industry to prioritize food safety and toxicology.
Food safety refers to the measures taken to ensure that food is free from harmful contaminants that can cause foodborne illnesses. On the other hand, toxicology is the study of the adverse effects of toxins on living organisms. Together, food safety and toxicology form the foundation of a safe and healthy food supply chain.
Fresh food, including vegetables, fruits and meat, may look fresh and delicious,
but may contain hidden dangers that should not be chemical contaminants in food overlooked, which is chemical residues in food. Which can occur from cultivation, harvesting, and transportation. They can stick to the soil, water and the environment. In addition, there may be โปรโมชั่น ufabet additional substances add, such as pesticides, fungicides and additives, such as red meat accelerators in pork, anti-fungal agents or salicylic acid, borax and many more. If the body receives them continuously in a certain amount. It can dangerous to the point of death. Therefore, we should be aware of and prevent toxic residues in food.
1. Naturally occurring chemicals, found in plant and animal foods, are mostly found before, during and after harvesting, including:
- Mycotoxins include aflatoxins, etc.
- Plant toxins include poisonous mushrooms, cassava, etc.
- Animal toxins include toxins found in shellfish, sea fish, sea puffer fish, etc.
2. Chemicals that are intentionally added to food, whether to change the smell, color, taste, spoilage, etc. If used in the amount specified by law, it is safe. But if use in excess, it can be dangerous, including:
- Food additives or seasonings such as fish sauce, vinegar, MSG, etc.
- Food additives such as red meat accelerators, mold preservatives, food bleaching agents, etc.
3. Chemicals that are added to food unintentionally or accidentally, may be attached to food, packaging, or contaminated during production, including:
- Cleaning chemicals, metal from printing ink, etc.