Chapter 2 - Food Hazards: Physical, Chemical, and Biological

Abstract

Food is one of the most fundamental materials for the survival of living beings. Our ancestors probably endeavored to eat foods derived from plants and animals in their journey for sustenance and may have perceived that there were both beneficial and harmful effects linked with the utilization of such nourishment. Although food is necessary for our body, if it is contaminated with pathogenic microbes or their toxins or environmental contaminants, it can play a role in the transmission/onset of diseases. A food hazard refers to any agent present in the food that causes adverse health consequences for consumers. Hazards may be introduced into the food at any time during harvesting, formulation and processing, packaging and labeling, transportation, storage, preparation, and serving. The contamination of food by pathogenic microbes or chemical toxicants is a significant problem, as it can prompt an extensive variety of health issues. Food hazards can be categorized into physical, chemical, and biological hazards. To ensure food safety, hazard analysis is required, which involves evaluation of risks related to all parts of food production.