Food Safety: Unintentionally Added Chemical Hazards PDF

UNINTENTIONALLY ADDED CHEMICAL HAZARDS Abayan, Mark Adrian Abelis Trisha Mae Alvarez Allen Angelie Arandia Alexis Arazo Manuel Miguel Ayco Jane Ivana Crisyle Baer Mariane Balili Cyrus Jay  WHAT IS UNINTENTIONALLY ADDED CHEMICAL...

UNINTENTIONALLY ADDED CHEMICAL HAZARDS Abayan, Mark Adrian Abelis Trisha Mae Alvarez Allen Angelie Arandia Alexis Arazo Manuel Miguel Ayco Jane Ivana Crisyle Baer Mariane Balili Cyrus Jay  WHAT IS UNINTENTIONALLY ADDED CHEMICAL HAZARDS? Refers to substances that are introduced accidentally to food products without the intent of causing harm. Come in contact with or incorporated into food due to manufacturing processes, contamination, or improper handling. These hazards can arise from various sources and pose significant health risks.  TYPES OF UNINTENTIONALLY ADDED CHEMICAL HAZARDS  PESTICIDE RESIDUE small amounts of pesticides (insecticides or herbicides) that remain on cultivated foods. According to WHO, any substance or mixture of substances in food for man or animals resulting from the use of a pesticide and includes any specified derivatives, such as degradation and conversion products, metabolites, reaction products, and impurities that are considered to be of toxicological significance can also be found on the foods of animals such as hay that may result in contamination of foods of animal origin like meat and SOURCES milk. Agricultural Practices Farmers use pesticides on crops to manage pests and diseases. Residues may linger on the exteriors of fruits and vegetables or enter the plant tissues. EXAMPLES Pyrethroid-based insecticides such as: L-cyhalothrin & to control insect pests such as cabbage Cypermethrin worm, cutworm, fruitworm, diamond back moth and melon worm in vegetable crops Niclosamide & used by rice farmers to control Metaldehyde golden apple snails SOURCES Agricultural Practices EXAMPLES Antibiotics Hormones Antiparasitics Sedatives and anesthetics Antifungals VETERINARY DRUG RESIDUES trace amounts of medications that may lead to residues in meat and dairy products from animals treated with these drugs.  ENVIRONMENTAL POLLUTANTS harmful substances that end up in the environment, EXAMPLES often as a result of human activities. Chemical Pollutants (From Heavy metals (Lead, mercury, cadmium, and environment to Food) arsenic) Chemical components of plastics and microplastics Pesticide, Herbicide, Insecticide, Fungicide Dioxins Persistent Organic Pollutants (POP such as DDT (Dichloro-diphenyl-trichloethane) , PCB (polychlorinated biphenyls) SOURCES Agricultural Practices Industrial Activities  SOURCES Inadequate Rinsing- if food processing equipment or surfaces are not thoroughly rinsed after cleaning with chemicals, residues can remain. Cross-contamination-If cleaning tools like sponges, cloths, or brushes are not properly rinsed after using cleaning agents, residues can remain on them. Improper storage-Storing cleaning agents near food CLEANING products or food preparation areas can lead to accidental spills or leaks, contaminating food directly or through airborne exposure, and posing a risk to human health. AGENTS EXAMPLES Liquid detergent Laundry detergent Disinfectants unintentionally be added to food through several pathways during food processing, preparation, and handling.  PROCESSING INDUCED CHEMICALS Substances that are formed during the processing of food, especially when heating, drying, or fermenting foods. EXAMPLES Acrylamide Furan Heterocyclic Aromatic Amines (HAAs) Phthalates Polycyclic Aromatic Hydrocarbons Ethyl carbamate Trans Fats  HEALTH RISK can pose significant health risks, ranging from acute illnesses to long- term chronic conditions. These chemicals, including pesticide residues, heavy metals, veterinary drug residues, cleaning agents, and chemicals formed during processing. The impact of these contaminants on health depends on how much and how long you're exposed to them. Cancer Risk pesticide residues and those formed during fermentation, can cause cancer. Long-term exposure to these chemicals can increase the risk of certain cancers, such as ovarian, breast, and brain cancer, by damaging cells. Hormonal Disruption phthalates and veterinary drug residues, can disrupt hormones in the body which can lead to problems like hormonal imbalances, reproductive issues, and developmental problems, especially in children. Neurological Disorders heavy metals and acrylamide, can harm the brain and nervous system. This can lead to problems like cognitive impairments, developmental delays, and neurodegenerative diseases such as Alzheimer's or Parkinson's disease. Antibiotic resistance When we consume food containing antibiotic residues, we may ingest antibiotic-resistant bacteria, which can lead to infections that are difficult or impossible to treat with antibiotics.  FACTORS CONTRIBUTING TO RISKS  EXPOSURE refers to the amount of a chemical that a person is exposed to over a certain period of time. Eating contaminated food regularly can increase the risk of harmful health effects. TOXICITY refers to the degree to which a substance can cause harm to living organisms. Types of Toxicity: Acute Toxicity- Immediate harmful effects resulting from high doses of a chemical, such as nausea, vomiting, or even death. Chronic Toxicity- Long-term health effects from prolonged exposure to low doses, which can lead to conditions such as cancer, reproductive issues, or neurological disorders.  ENVIRONMENTAL FACTORS changes in climate can affect agricultural practices and increase the prevalence of certain pests, potentially leading to increased pesticide use and associated residues. CHEMICAL PROPERTIES play a crucial role in determining the risks associated with unintentionally added chemicals in food. Transformation of chemicals some chemicals can undergo transformations during food processing, cooking, or storage, leading to the formation of new, potentially harmful substances. Recalcitrant chemicals Some chemicals are persistent in the environment, meaning they do not break down easily and can accumulate in the food chain, leading to increased exposure over time. Accumulation in Tissues Chemicals that are lipophilic (fat-soluble) can bioaccumulate in the tissues of organisms over time.  REFERENCES Dai, S., Li, Q., Li, W., Zhang, Y., Dou, M., Xu, R., Wang, T., Lu, X., Wang, F., & Li, J. (2022). Advances in functional photonic crystal materials for the analysis of chemical hazards in food. Comprehensive reviews in food science and food safety, 21(6), 4900– 4920. https://doi.org/10.1111/1541-4337.13036 Milanović, M., Milošević, N., Milić, N., Stojanoska, M. M., Petri, E., & Filipović, J. M. (2023). Food contaminants and potential risk of diabetes development: A narrative review. World journal of diabetes, 14(6), 705–723. https://doi.org/10.4239/wjd.v14.i6.705 Guéguen, M., Amiard, J. C., Arnich, N., Badot, P. M., Claisse, D., Guérin, T., & Vernoux, J. P. (2011). Shellfish and residual chemical contaminants: hazards, monitoring, and health risk assessment along French coasts. Reviews of environmental contamination and toxicology, 213, 55–111. https://doi.org/10.1007/978-1-4419-9860-6_3 Sheng, Y., Ye, X., Zhou, Y., & Li, R. (2021). Microplastics (MPs) Act as Sources and Vector of Pollutants-Impact Hazards and Preventive Measures. Bulletin of environmental contamination and toxicology, 107(4), 722–729. https://doi.org/10.1007/s00128-021-03226-3 https://www.fda.gov/food/process-contaminants-food/ethyl- carbamate#:~:text=Ethyl%20carbamate%20is%20a%20process,urea%2C%20citrulline%2C%20and%20cyanate. Ryu, D., Choi, B., Kim, E., Park, S., Paeng, H., Kim, C. I., Lee, J. Y., Yoon, H. J., & Koh, E. (2015). Determination of Ethyl Carbamate in Alcoholic Beverages and Fermented Foods Sold in Korea. Toxicological research, 31(3), 289–297. https://doi.org/10.5487/TR.2015.31.3.289 THANK YOU FOR YOUR ATTENTION