Chemical Contaminants in Food

Pongratz, Ingemar; Pettersson, Katarina; Faulds, Malin Hedengran

doi:10.1007/978-1-4419-7868-4_3

Cited by 2 publications

(2 citation statements)

References 51 publications

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“…The issue of food consumption has evolved from a short trading chain between producer and consumer to a complex chain of various parties (Pongratz et al, 2011 ). Similar to food, drinking water is also at a risk of contaminants with serious health implications not only for the human life but also for the marine life and other organisms that consume the impure water.…”

Section: Chemical Contaminants In Drinking Watermentioning

confidence: 99%

The Sources of Chemical Contaminants in Food and Their Health Implications

et al. 2017

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Food contamination is a matter of serious concern, as the high concentration of chemicals present in the edibles poses serious health risks. Protecting the public from the degrees of the harmfulness of contaminated foods has become a daunting task. This article highlights the causes, types, and health implications of chemical contamination in food. The food contamination could be due to naturally occurring contaminants in the environment or artificially introduced by the human. The phases of food processing, packaging, transportation, and storage are also significant contributors to food contamination. The implications of these chemical contaminants on human health are grave, ranging from mild gastroenteritis to fatal cases of hepatic, renal, and neurological syndromes. Although, the government regulates such chemicals in the eatables by prescribing minimum limits that are safe for human consumption yet measures still need to be taken to curb food contamination entirely. Therefore, a variety of food needs to be inspected and measured for the presence of chemical contaminants. The preventative measures pertaining about the food contaminants problems are pointed out and discussed.

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Section: Chemical Contaminants In Drinking Watermentioning

confidence: 99%

The Sources of Chemical Contaminants in Food and Their Health Implications

et al. 2017

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“…Chemical contaminants, such as mycotoxins, pesticides, drug residues, and process‐induced toxicants, pose as a major concern for the safety of commercial food products and human consumption (Pongratz, Pettersson, & Faulds, 2011; Rather, Koh, Paek, & Lim, 2017). The best way to control chemical contaminants in food is to modify their production process to avoid the contamination.…”

Section: Introductionmentioning

confidence: 99%

UV treatment for degradation of chemical contaminants in food: A review

Evans

Liu

Zhu

et al. 2021

Comp Rev Food Sci Food Safe

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Application of ultraviolet (UV) irradiation for the degradation of chemical contaminants in food products has gained more and more interest in the past two decades. The majority of the research in this field was on mycotoxins, especially aflatoxins and patulin, with limited studies on pesticide residues and other chemical contaminants in food. These studies have been focused on identifying the structure and toxicity of degradation products, investigating the influence of UV treatment factors on the degradation efficiency, determining the impact of UV treatment on the quality of food products, and developing updated UV treatment methods such as TiO2 induced photocatalytic degradation. The summary of published literatures provided insights into future research opportunities in this area, which include determining a standard for the UV treatment description, working with naturally contaminated samples rather than artificially spiked samples, conducting pilot plant or industrial scale studies, examining more targets and conducting multi‐targets studies, and developing more innovative methods for UV treatment.

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Chemical Contaminants in Food

Cited by 2 publications

References 51 publications

The Sources of Chemical Contaminants in Food and Their Health Implications

The Sources of Chemical Contaminants in Food and Their Health Implications

UV treatment for degradation of chemical contaminants in food: A review

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