Risk Management of Chemical Hazards Arising During Food Manufacturing

  • Saghir Ahmad
  • Farhana Masood
  • Khalida Khatoon
  • Abdul Malik


The three main types of food contaminants are physical, chemical and microbiological. Since ancient times chemical hazards are known as potential food safety concerns. These hazards may be transmitted into food at all phases in the processing, packaging, transportation, supply chain, including production and trade. The chemical hazards can arise in distinct forms and as a result of various events. With the advancement in the technology, detection of such contaminants becomes easier. Risk management of chemical hazard requires a vigorous management of food safety system that has focus on operational prerequisite programs, such as trader quality assurance and inventory control as well as Hazard Analysis and Critical Control Point (HACCP). This chapter highlights various groups of food contaminants, their occurrence in the food chain. Other part of the chapter mainly focuses on food process toxicants, food additives and nutrients, and approaches to be employed to solve the risk they pose to the consumer and prevent them from health hazards.


Risk management Chemical hazards Food safety Food processing 



Authors thankfully acknowledge the Indian Council of Agricultural Research (ICAR) for providing funds, and facilities for experimentation under ad hoc research project on fermented sausages. F. M. is thankful to U. G. C., New Delhi for financial assistance in the form of Postdoctoral Research Fellowship for Women.


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Copyright information

© Springer Nature Switzerland AG 2019

Authors and Affiliations

  • Saghir Ahmad
    • 1
  • Farhana Masood
    • 1
  • Khalida Khatoon
    • 2
  • Abdul Malik
    • 2
  1. 1.Department of Post Harvest Engineering and Technology, Faculty of Agricultural SciencesAligarh Muslim UniversityAligarhIndia
  2. 2.Department of Agricultural Microbiology, Faculty of Agricultural SciencesAligarh Muslim UniversityAligarhIndia

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