The presence of chemical hazards in food is usually less immediately apparent than that of bacteria and other biological hazards.
Chemical hazards may cause foodborne diseases but the frequency is small compared to those caused by microbiological hazards.
Although chemical hazards generally fall below biological hazards when ranked in importance as public health issues, the long term and chronic effects of these hazards represent an important public health concern.
There is potential for an enormous range of chemical contaminants to enter the food chain at any stage in production.
Chemical hazards consists of the response of a chemical agent in foods that can cause harm to the consumer health.
Chemicals hazards include agricultural chemicals such as pesticides, herbicides, rodenticides, insecticides, fertilizers, antibiotics and other animal drugs.
It is also include cleaning residues, naturally occurring toxins, food additives, allergens and toxic chemicals from industrial processes that can enter the food chain directly during processing or indirectly through plants and animals.
Chemical hazards
Understanding Freezing Injury in Plants
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Freezing injury and chilling injury are both types of low-temperature
damage that affect plants and agricultural produce, but freezing injury
specifically ...