Food Contaminants

Food can be the most significant source of exposure to pathogenic agents and contaminants. When foods are contaminated with unsafe levels of pathogens, chemical contaminants, or metals, they can pose substantial health risks to consumers and place severe economic burdens on individual communities or nations (1).

Not only are foodborne pathogens a major concern to people everywhere, but food exposure to pesticides, chemicals, and metals is a concern all over the world. These web pages address major concerns that revolve around non-microbial contaminants, rather than the biological or microbial contaminants. Information about microbial food contaminats can be found in the external links below.

The following food contaminant topics and questions are addressed:

• What about lead in my food?
  
• How can mercury in my food affect me?
  
• Cadmium food contamination, what is it?
  
• Can PCBs be in my food?
  
• How can Dioxins contaminate food?
  
• What about pesticide residues on food?
  
• Can contamination in my garden result in contaminated foods?

Here are some very informative external links that pertain to Microbial and Non-Microbial Food Contaminants and Issues:

• FDA/CFSAN Bad Bug Book: Introduction to Foodborne Pathogenic Microorganisms and Natural Toxins - Great Resource for Information on Mycotoxins and Microbial and Foodborne illnesses

• Fight BAC! - Fighting the Problem of Foodborne Illness
• National Food Safety Database: Foodborne Contaminants
• Food Handling Practices
• Key Facts: USDA’s New Food Safety System Targets Foodborne Pathogens
• Key Facts: Role of the Inspector Under HACCP

References

1. Food Safety- A worldwide public Health Issue, World Health Organization. URL: http://www.who.ch/programmes/fsf/fctshtfs.htm

This Page prepared by B.T. Johnson, December 1997 UCD EXTOXNET FAQ Team.