Chemical and Physical Hazards in Food

Abstract

Physical and chemical hazards in foods rival the challenges of microbial food safety. The presence of chemical hazards in foods is usually the result of unintended inclusion of certain ingredients during the food manufacture including allergens. Other sources of chemical hazards include the carry over of cleaning and sanitizing agents from in-plant operations. Physical hazards are defined by size and origins. Methods for the detection of physical and chemical hazards continue to advance with the challenge of performing them in real time.