Chemical Hazards In Foods Of Animal Origin

Frans smulders ivonne rietjens and martin rose.

Chemical hazards in foods of animal origin. Naturally occurring some chemical hazards are naturally present in food toxic plant components. Main sources of chemical hazards in major foods of animal origin meat milk fish eggs honey comprise the avoidable hazards category i e. Chemical hazards contaminants cover a broad range of. 220 00 e book chemical hazards in foods of animal origin isbn 9789086868773 online only.

Over the past 4 years efsa has looked closely at the risks posed by foods of non animal origin. Hardback chemical hazards in foods of animal origin isbn 9789086863266 print only. The occurrence of these toxins on grains and animal food susceptible to mold infestation is influenced by environmental. There are four primary categories of food safety hazards to consider.

However sometimes their consumption causes mild to severe illnesses. A chemical food hazard as defined by the fda regulation on cgmp hazard analysis and risk based preventive controls for human food is any chemical agent that has the potential to cause illness or injury. Usually these types of food are associated with healthy eating and do not pose any health concerns. In this post find out about the different types of chemical hazards that you should include in your haccp food safety plan.

Examples of unsafe food include uncooked foods of animal origin fruits and vegetables contaminated with faeces and raw shellfish containing marine biotoxins. Those hazards exposure to which is inevitable persistent organic pollutants heavy metals naturally occurring. What are chemical food hazards. Drug residues pesticides feed food additives food contact materials and the unavoidable hazards category i e.

Details chemical hazards in foods of animal origin authors. 15 chemical hazards naturally occurring intentionally added unintentionally added 16. January 2019 wageningen academic publishers isbn. Salmonella campylobacter and enterohaemorrhagic escherichia coli are among the most common foodborne pathogens that affect millions of people annually sometimes with severe and fatal outcomes.

Food safety hazards occur when food is exposed to hazardous agents which result in contamination of that food. Foods of non animal origin such as fruit vegetables cereals and spices are an important part of our daily diet. Hazards may be introduced into the food supply any time during harvesting formulation and processing packaging and labelling. Food hazards may be biological chemical physical allergenic nutritional and or biotechnology related.

It is important for food service professionals to be aware of the primary types of food safety hazards and the best methods of prevention.