Contaminant in Food

Generally food consumers prefer high quality and intrinsically safe food for a low price, but they are also ware of food related health and safety concerns.

The possibility of harmful or toxic substances becoming part of the food supply concerns the public, the food industry and regulatory agencies.

Toxic food contaminants might also be formed within the food itself or within the human digestion tract by reactions of some food ingredients and additives.

Toxic chemical may be introduced into foods unintentionally though direct contamination, through environmental pollutant and as a result of processing.

Food may be contaminated by natural or man-made toxins, including substances shown to be carcinogenic in experimental animals and in some cases in humans.

Many naturally occurring food compounds may be toxic.

Naturally occurring carcinogen include mycotoxins, particularly aflatoxins, which contribute to causation of liver cancer in Africa and Asia.

Some substances are toxic and at the same time essential for good health such as vitamin A and selenium.

Measure require to prevent contamination include:
*Extensive analytical control food
*Determination of the source of contamination
*Legislation to establish permissible levels of contaminants.
Contaminant in Food