Abstract
Special attention must be paid to the possibility of contamination of food with toxic compounds. They may be present incidentally and may be derived in various ways. Examples of such contaminants are:
• Pollutants derived from burning of fossil fuels, radionuclides from fallout, or emissions from industrial processing (toxic trace elements, radionuclides, polycyclic aromatic hydrocarbons, dioxins).
• Components of packaging material and of other frequently used products (monomers, polymer stabilizers, plasticizers, polychlorinated biphenyls, cleansing/washing agents and disinfectants).
• Toxic metabolites of microorganisms (enterotoxins, mycotoxins).
• Residues of plant-protective agents (PPA).
• Residues from livestock and poultry husbandry (veterinary medicinals and feed additives).
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(2009). Food Contamination. In: Food Chemistry. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-540-69934-7_10
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DOI: https://doi.org/10.1007/978-3-540-69934-7_10
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