Food Processing Chemical Hazards In Food

The fda and the usda have recognized the wide variety of chemicals used in food processing and have decided what chemicals are acceptable additives in food products and which chemical substances are strictly forbidden.
Food processing chemical hazards in food. Certainly many food raw materials contain chemicals which if consumed in excess might lead to health problems. Some chemical hazards include naturally occurring chemicals such as mycotoxins intentionally added chemicals including the preservative sodium nitrate and unintentionally added chemicals like pesticides. You ll find the substance in breweries juice and soft drink processing facilities meat processing plants and other food processing plants. 1 chemicals that occur naturally 2 chemicals that you may use in the formulation of your finished product 3 chemicals that are unintentionally or incidentally present in your finished product.
Such substances are often prohibited in foods beyond a certain level. 15 chemical hazards naturally occurring intentionally added unintentionally added 16. Chap 2 hazards biological chemical and physical 12 notes. Food may be chemically contaminated when chemicals used for activities such as cleaning sanitizing of surfaces and food processing equipments come into contact with foods.
Throughout the united states anhydrous ammonia is a popular refrigerant in food processing and manufacturing facilities. Food chemical hazards can be classified into any one of the following three groups. Naturally occurring some chemical hazards are naturally present in food toxic plant components. Despite that ubiquity ammonia poses numerous risks to workers.
Chemical hazards are possible and can occur at any point during storage processing packaging or distribution of food. What is a chemical hazard. Overhead 3 it is not within the scope of this course to go into detail on foodborne hazards. Chemical hazards are identified by the presence of harmful substances that can be found in food naturally or unintentionally added during processing.
That topic is too large and would be covered better in separate microbiology toxicology and food processing courses. These hazards often are also classified as biological hazards 16 17. The physical safety hazards in food processing include objects like nuts and bolts fruit pits plastics and glasses. Identifying chemical hazards presentation.
They include toxins dangerous chemicals residue of excess chemicals used in processing food products. As mentioned the physical hazards are the easiest to determine and control. Origin of chemical hazards in food it has been said that 99 of all toxins are naturally occurring and also that all things are toxic at a high enough concentration.