Chemical contaminants may be naturally occurring or may be added during the processing of food. Harmful chemicals at very high levels have been associated with acute cases of food-borne illnesses and can be responsible for chronic illness at lower levels.
The following examples are some of the chemical hazards in food:
• Mycotoxins (e.g., aflatoxin) from mold.
• Scombrotoxin (histamine) from protein decomposition.
• Toxic mushroom species.
• Agricultural chemicals:
– Pesticides, fungicides, fertilizers, insecticides.
– Antibiotics and growth hormones.
– Lead, zinc, arsenic, mercury and cyanide.
• Food additives:
– Preservatives (Nitrite and Sulfiting agents).
– Flavor enhancers (Monosodium glutamate).
– Chemicals used in establishments (e.g., Lubricants, Cleaners, Sanitizers).
Information taken from HACCP & Sanitation by Lora Arduser and Douglas Robert Brown
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