Chemical food contaminants

Bundesgesundheitsblatt, Gesundheitsforschung, Gesundheitsschutz
D Schrenk

Abstract

Chemical food contaminants are substances which are neither present naturally in the usual raw material used for food production nor are added during the regular production process. Examples are environmental pollutants or contaminants derived from agricultural production of crops or livestock or from inadequate manufacturing of the food product itself. More difficult is the classification of those compounds formed during regular manufacturing such as products of thermal processes including flavoring substances. In these cases, it is common practice to call those compounds contaminants which are known for their adverse effects such as acrylamide, whereas constituents which add to the food-specific flavor such as Maillard products formed during roasting, baking etc. are not termed contaminants. From a toxicological viewpoint this distinction is not always clear-cut. Important groups of chemical contaminants are metals such as mercury or lead, persistent organic pollutants such as polychlorinated biphenyls and related pollutants, which are regularly found in certain types of food originating from background levels of these compounds in our environment. Furthermore, natural toxins form microorganisms or plants, and compounds forme...Continue Reading

Citations

May 17, 2017·Bundesgesundheitsblatt, Gesundheitsforschung, Gesundheitsschutz·Britta MichalskiRoland Solecki
May 19, 2017·Bundesgesundheitsblatt, Gesundheitsforschung, Gesundheitsschutz·Birgit DusemundAlfonso Lampen
Dec 6, 2017·Frontiers in Pharmacology·Irfan A RatherJeongheui Lim
Dec 2, 2019·Environmental Health and Preventive Medicine·Zemichael Gizaw

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