Chemical Hazards in Food

Questions and Answers

Naturally occurring or man-made chemicals

If ingested at toxic levels

Chemical preservatives and food additives

Unintentional additives Signup and view all the answers

Naturally occurring and man-made chemicals Signup and view all the answers

The potential toxicity of all chemicals if ingested at toxic levels Signup and view all the answers

Biological organisms Signup and view all the answers

Beneficial in specific roles but toxic in excessive amounts Signup and view all the answers

Source of production Signup and view all the answers

They can be poisonous if ingested at toxic levels Signup and view all the answers

Study Notes

Chemical hazards can be classified into two main categories: naturally occurring and man-made

Primarily produced by plants, animals, and microorganisms
Examples: toxins in mushrooms, bacteria in undercooked meat, and allergens in peanuts
Even essential nutrients like iron and zinc can be poisonous in excessive amounts

Introduced through human activities, such as food processing, manufacturing, and packaging
Examples: chemical preservatives, food additives, and contaminants in food raw materials
Potential risk associated with these hazards includes toxicity and adverse health effects

Contaminants introduced by accident during the production of food raw materials are called "adulterants"
Examples: pesticides, heavy metals, and industrial chemicals

Main concern regarding chemical hazards in food establishments is the potential risk to human health
Chemical hazards can be introduced through food handling, preparation, and storage practices

All chemicals have the potential to be toxic, regardless of their origin or classification
It is essential to ensure proper handling, storage, and use of chemicals in food establishments to minimize the risk of chemical hazards.