1. World problems
  2. Chemical contaminants of food

Chemical contaminants of food

  • Chemical contamination of dietary intake
  • Chemical residues in food

Nature

Chemical contaminants of food refer to harmful substances that inadvertently enter the food supply, posing risks to human health. These contaminants can originate from various sources, including agricultural practices (pesticides, herbicides), industrial processes (heavy metals, solvents), and food processing (additives, preservatives). Exposure to these chemicals can lead to acute and chronic health issues, including toxicity, carcinogenic effects, and endocrine disruption. Regulatory agencies monitor and set limits on these contaminants, but challenges remain in ensuring food safety due to globalization, complex supply chains, and emerging contaminants. Addressing this issue is crucial for public health and food security.This information has been generated by artificial intelligence.

Incidence

Contaminants of major concern include: aflatoxins; PCBs; toxic metals (lead, cadmium, mercury, tin); organochlorine pesticides (aldrin plus dieldrin, DDT complex, hexachlorocyclohexane, lindane, heptachlor and heptachlor epoxide, hexachlorobenzene, endrin and endosulfan); organophosphorous pesticides (diazinon, malathion, parathion methyl and fenitrothion).

The UK Working Party on Pesticide Residues reported that in 1991 there were chemical residues in 37% of the bread, milk and potatoes sampled; in 30% of the cereals; in 29% of the fruit and vegetables. Typically, 1 or 2% of foods sampled exceed their maximum residue level (MRL). The USA National Academy of Sciences found that the worst foods for residues are, in descending order, tomatoes, beef, potatoes, oranges, lettuces, applies, peaches, pork, wheat, soybeans, beans, carrots, chicken, corn and grapes. A consumer magazine survey found that 10-25% of "post-harvest" pesticides applied to the skin during storage had seeped into the flesh. Washing apples and potatoes left residues largely unaffected (many will not dissolve, others are inside the skin). Peeling removed about 85% of apple residues and 75-90% of those in potatoes, but it also removes up to a fifth of the product as well as important fibre and nutrients. Cooking often increases residues.

Claim

If the bodies of American consumers were sold as meat in the EEC/EU, they would be declared unfit for consumption because of the DDT contamination.

Counter-claim

Chemical contaminants in food are often exaggerated concerns that distract from more pressing issues. The food industry is heavily regulated, and the risk of harmful exposure is minimal for the average consumer. With advancements in food safety and technology, the focus should shift to more significant challenges like nutrition and food security. Overemphasizing chemical contaminants only breeds unnecessary fear and confusion, diverting attention from the real problems that affect our health and well-being.This information has been generated by artificial intelligence.

Broader

Food pollution
Presentable
Mass medication
Unpresentable

Narrower

Aggravates

Aggravated by

Reduced by

Related

Strategy

Value

Residues
Yet to rate
Contamination
Yet to rate

Reference

SDG

Sustainable Development Goal #2: Zero HungerSustainable Development Goal #3: Good Health and Well-beingSustainable Development Goal #7: Affordable and Clean Energy

Metadata

Database
World problems
Type
(D) Detailed problems
Biological classification
N/A
Subject
  • Amenities » Food
  • Fundamental sciences » Chemicals
  • Health care » Nutrition
  • Societal problems » Pollution
  • Societal problems » Waste
  • Content quality
    Presentable
     Presentable
    Language
    English
    1A4N
    D1694
    DOCID
    11416940
    D7NID
    140961
    Last update
    Nov 3, 2022