Abstract A large number of chemicals, both natural and synthetic, may enter the food supply and pose potential food safety concerns. Some of these chemicals are intentionally added to food, such as preservatives, colors, and flavors, while others, such as pesticides, metals, veterinary drugs, and food packaging materials, may inadvertently contaminate the food supply. This article gives an overview of the risk assessment and regulation of food contaminants, with specific emphasis on pesticide residues, dioxins, acrylamide, and chemical components in organic foods

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