Types and effects of Food Contamination

Food contamination refers to food that has been corrupted by another substance either physical, biological or chemical.

The impact of chemical contaminants on consumer health and well-being is often apparent only after many years of processing and prolonged exposure at low levels. Unlike food-borne pathogens, chemical contaminants present in foods are often unaffected by thermal processing. Chemical contaminants can be classified according to the source of contamination and the mechanism by which they enter the food product.  Agrochemicals are chemicals used in agricultural practices and animal husbandry with the intent to increase crop yields. Such agents include pesticides (e.g., insecticides, herbicides, rodenticides), plant growth regulators, veterinary drugs (e.g., nitrofuran, fluoroquinolones, malachite green, chloramphenicol), and bovine somatotropin

Environmental contaminants are chemicals that are present in the environment in which the food is grown, harvested, transported, stored, packaged, processed, and consumed. The physical contact of the food with its environment results in its contamination. Possible sources of contamination and contaminants common to that vector include.

Biological contaminants include microorganisms such as bacteria, viruses, yeasts, molds and parasites. Some of these are pathogens or may produce toxins. A pathogenic microorganism causes disease and can vary in the degree of severity. Examples of biological hazards include Salmonella, E. coli and Clostridium botulinum.

Physical contaminants include objects that are hard or sharp such as glass, metal, plastic, stones, pits, wood, or even bone. Physical hazards can lead to injuries such as choking, cuts, or broken teeth. Some foreign material in food products may not be a physical hazard but rather an undesirable foreign material such as hair, insects, or sand that are not likely to cause injuries.

Intentional contamination of foods and food products is also a growing global concern. Intentional food contamination refers to the deliberate addition of a harmful or poisonous substance to food products. It is a criminal act and also known as food fraud.

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Nimmi Anna,

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Journal of Experimental Food Chemistry

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Email: foodchem@biochemjournals.com