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Sources and Health Impacts of Chemical Contaminants in Foods

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Abstract

Chemical contaminants are primarily responsible for major outbreaks of foodborne diseases. A wide range of organic and inorganic chemical contaminants can be naturally found in the environment or added in adulterated foods during their processing, packaging, and storage. The presence of these unwanted chemicals in foods at a higher concentration above the allowable limit could be fatal to human health. Potential health implications can be mild gastrointestinal symptoms to severe hepatic, neurological, and other disorders. Chemical contamination can be food specific and can occur at any stage of food processing. Risk assessment and risk management need to be applied at different levels of food processing and handling to limit contamination below the permitted threshold. Analytical detection of food contaminants and successive control and monitoring should be done at all phases of food production, processing, and distribution. Alternative options in accordance with good agricultural and manufacturing practices along with integrated management in the supply chain can help to minimize chemical contaminations in foods. This chapter presents different types and sources of chemical contaminants and their associated health risks. Furthermore, alternate options to minimize chemical contaminants in foods are addressed in this chapter.

Shariful Kibria Nabil and Nadira Mustari are equally first author

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  1. Department of Chemical Engineering, Bangladesh University of Engineering and Technology, Dhaka, Bangladesh

    Shariful Kibria Nabil, Nadira Mustari & Mohidus Samad Khan

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    Mohammad Shafiur Rahman

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Nabil, S.K., Mustari, N., Khan, M.S. (2021). Sources and Health Impacts of Chemical Contaminants in Foods. In: Khan, M.S., Shafiur Rahman, M. (eds) Techniques to Measure Food Safety and Quality. Springer, Cham. https://doi.org/10.1007/978-3-030-68636-9_3

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