Log in

Relevant bibliographies by topics / Food contaminants / Journal articles

To see the other types of publications on this topic, follow the link: Food contaminants.

Journal articles on the topic 'Food contaminants'

Author: Grafiati

Published: 4 June 2021

Last updated: 26 July 2025

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles

Select a source type:

Consult the top 50 journal articles for your research on the topic 'Food contaminants.'

Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.

You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.

Browse journal articles on a wide variety of disciplines and organise your bibliography correctly.

1

Sheriffdeen, N., KEN Hasaralee, RD Wickramasinghe, SPNN Senadeera, and CB Ranaweera. "Microbial Contaminants in Sri Lankan Poultry, Fish and Meat: A Review of Prevalence and Implications for Food Safety." European Journal of Nutrition & Food Safety 17, no. 6 (2025): 10–22. https://doi.org/10.9734/ejnfs/2025/v17i61735.

Full text

Abstract:

Microbial contamination of food poses significant public health risks globally, which can lead to foodborne illnesses. In Sri Lanka, poultry, fish, and other types of meat are consumed by the majority in the country. Hence, proper food safety is crucial to minimize microbial contamination and thereby reduce the occurrence of foodborne illnesses. This review aims to discuss and summarize existing literature on the common types of microbial contaminants found in poultry, fish, and meat products sold in Sri Lanka. While numerous studies have addressed microbial contamination in individual food ca

APA, Harvard, Vancouver, ISO, and other styles

2

Gewurtz, Sarah B., and Miriam L. Diamond. "Distribution and burdens of bioaccumulative contaminants in the Lake Erie food web: A review." Environmental Reviews 11, no. 3 (2003): 141–60. http://dx.doi.org/10.1139/a03-014.

Full text

Abstract:

The bioaccumulation of organic contaminants in the Lake Erie food web is reviewed in context of the numerous changes experienced by the system. In the late 1960s, internal lake processes, related to the eutrophic status of the lake, minimized contaminant bioaccumulation despite high contaminant loadings. From the 1970s to 1980s contaminant concentrations decreased at different rates in many species of different trophic levels, coincident with decreased loadings to the lake. Since the early 1980s contaminant concentrations in biota have not changed consistently. Several factors have been propos

APA, Harvard, Vancouver, ISO, and other styles

3

Di Stefano, Vita, and Giuseppe Avellone. "Food Contaminants." Journal of Food Studies 3, no. 1 (2014): 88. http://dx.doi.org/10.5296/jfs.v3i1.6192.

Full text

APA, Harvard, Vancouver, ISO, and other styles

4

Mielech, Anita, Anna Puścion-Jakubik, and Katarzyna Socha. "Assessment of the Risk of Contamination of Food for Infants and Toddlers." Nutrients 13, no. 7 (2021): 2358. http://dx.doi.org/10.3390/nu13072358.

Full text

Abstract:

Infants and toddlers are highly sensitive to contaminants in food. Chronic exposure can lead to developmental delays, disorders of the nervous, urinary and immune systems, and to cardiovascular disease. A literature review was conducted mainly in PubMed, Google Scholar and Scopus databases, and took into consideration papers published from October 2020 to March 2021. We focused on contaminant content, intake estimates, and exposure to contaminants most commonly found in foods consumed by infants and children aged 0.5–3 years. In the review, we included 83 publications with full access. Contami

APA, Harvard, Vancouver, ISO, and other styles

5

Callen, Cheryl, Jatinder Bhatia, Laura Czerkies, William Klish, and George Gray. "Challenges and Considerations When Balancing the Risks of Contaminants with the Benefits of Fruits and Vegetables for Infants and Toddlers." Nutrients 10, no. 11 (2018): 1572. http://dx.doi.org/10.3390/nu10111572.

Full text

Abstract:

Background: Fruits and vegetables are key to a healthy diet, particularly in children; however, parents may be concerned about contaminants found in fruits and vegetables. Making informed food choices for children requires understanding and balancing the risks of contaminant exposure with the importance of providing a healthy diet. The objective of this work is to identify fruits and vegetables commonly consumed by infants and toddlers; identify potential contaminants in fruits and vegetables; and outline considerations in assessing contaminant risks in food categories with a critical role in

APA, Harvard, Vancouver, ISO, and other styles

6

Abnet, Christian C. "Carcinogenic Food Contaminants." Cancer Investigation 25, no. 3 (2007): 189–96. http://dx.doi.org/10.1080/07357900701208733.

Full text

APA, Harvard, Vancouver, ISO, and other styles

7

Wearne, Steven J., Martin G. de M. Gem, Nigel Harrison, et al. "Contaminants of food." Environmental Science and Pollution Research 3, no. 2 (1996): 83–88. http://dx.doi.org/10.1007/bf02985495.

Full text

APA, Harvard, Vancouver, ISO, and other styles

8

Meyer, A. M., N. Meijer, E. F. Hoek-van den Hil, and H. J. van der Fels-Klerx. "Chemical food safety hazards of insects reared for food and feed." Journal of Insects as Food and Feed 7, no. 5 (2021): 823–31. http://dx.doi.org/10.3920/jiff2020.0085.

Full text

Abstract:

Insects are a promising future source of sustainable proteins within a circular economy. Proving the safety of insects for food and feed is necessary prior to supplying them to the market. This literature review provides a state-of-the-art overview of the chemical food safety hazards for insects reared for food and feed, focusing mainly on transfer of contaminants from the substrate. Contaminants covered are: heavy metals, dioxins and polychlorinated biphenyls, polyaromatic hydrocarbons, pesticides, veterinary drugs, mycotoxins, and plant toxins. The twelve insect species reported as having th

APA, Harvard, Vancouver, ISO, and other styles

9

Colopi, Ambra, Eugenia Guida, Silvia Cacciotti, et al. "Dietary Exposure to Pesticide and Veterinary Drug Residues and Their Effects on Human Fertility and Embryo Development: A Global Overview." International Journal of Molecular Sciences 25, no. 16 (2024): 9116. http://dx.doi.org/10.3390/ijms25169116.

Full text

Abstract:

Drug residues that contaminate food and water represent a serious concern for human health. The major concerns regard the possible irrational use of these contaminants, since this might increase the amplitude of exposure. Multiple sources contribute to the overall exposure to contaminants, including agriculture, domestic use, personal, public and veterinary healthcare, increasing the possible origin of contamination. In this review, we focus on crop pesticides and veterinary drug residues because of their extensive use in modern agriculture and farming, which ensures food production and securi

APA, Harvard, Vancouver, ISO, and other styles

10

Arris, Farrah Aida, Vincent Tiang Soon Thai, Wan Nabilah Manan, and Mohd Shaiful Sajab. "A Revisit to the Formation and Mitigation of 3-Chloropropane-1,2-Diol in Palm Oil Production." Foods 9, no. 12 (2020): 1769. http://dx.doi.org/10.3390/foods9121769.

Full text

Abstract:

Process-based contaminants in food—particularly in vegetable oils—have been a topic of interest due to their potential health risk on humans. Oral consumption above the tolerable daily intake might result in health risks. Therefore, it is critical to correctly address the food contaminant issues with a proper mitigation plan, in order to reduce and subsequently remove the occurrence of the contaminant. 3-monochloropropane-1,3-diol (3-MCPD), an organic chemical compound, is one of the heat- and process-induced food contaminants, belonging to a group called chloropropanols. This review paper dis

APA, Harvard, Vancouver, ISO, and other styles

11

Wei, Qingyi, Qirong Dong, and Hongbin Pu. "Multiplex Surface-Enhanced Raman Scattering: An Emerging Tool for Multicomponent Detection of Food Contaminants." Biosensors 13, no. 2 (2023): 296. http://dx.doi.org/10.3390/bios13020296.

Full text

Abstract:

For survival and quality of human life, the search for better ways to ensure food safety is constant. However, food contaminants still threaten human health throughout the food chain. In particular, food systems are often polluted with multiple contaminants simultaneously, which can cause synergistic effects and greatly increase food toxicity. Therefore, the establishment of multiple food contaminant detection methods is significant in food safety control. The surface-enhanced Raman scattering (SERS) technique has emerged as a potent candidate for the detection of multicomponents simultaneousl

APA, Harvard, Vancouver, ISO, and other styles

12

Jelinek, Charles F. "Control of Chemical Contaminants in Foods: Past, Present, and Future." Journal of AOAC INTERNATIONAL 68, no. 6 (1985): 1063–68. http://dx.doi.org/10.1093/jaoac/68.6.1063.

Full text

Abstract:

Abstract In the late 1930s and early 1940s, almost the only analyses carried out for chemical contaminants in foods were for lead arsenate and other arsenical pesticides in fruits. Since then, a tremendous expansion has occurred in the types of chemical contaminants found in foods and in the activities of the U.S. Food and Drug Administration and other organizations responsible for monitoring and controlling the presence of these contaminants in the food supply. This paper describes the findings and control of additional chemical contaminants in foods, including synthetic pesticides, PCBs (pol

APA, Harvard, Vancouver, ISO, and other styles

13

MacLachlan, D. J. "Estimating the transfer of contaminants in animal feedstuffs to livestock tissues, milk and eggs: a review." Animal Production Science 51, no. 12 (2011): 1067. http://dx.doi.org/10.1071/an11112.

Full text

Abstract:

Literature studies on the transfer from livestock feed of residues of organic contaminants, metals and mycotoxins to edible livestock commodities have been reviewed. This review focuses on contaminants relevant to risks assessment of livestock feeds, especially those contaminants for which regulatory standards have been established. Those involved in the supply of livestock feed need to be aware of maximum levels for various contaminants in food and develop strategies to ensure food derived from livestock complies. An impediment to profiling feed ingredients has been the lack of accessible inf

APA, Harvard, Vancouver, ISO, and other styles

14

Beniwal, Somveer, Shivam Soni, and Anil Kanaujia. "CHEMICAL (NON-BIOLOGICAL) CONTAMINANTS IN FOOD AND THEIR MOVEMENTS IN FOOD CHAIN." International Journal of Advanced Research 10, no. 08 (2022): 967–72. http://dx.doi.org/10.21474/ijar01/15256.

Full text

Abstract:

Food contamination may be a global food safety issue. There are many potentially toxic substances within the environment which can contaminate foods consumed by people. A circular food system is one within which waste material is processed to recover plant nutrients and returned to the soil to enable the assembly of more food, instead of being diverted to landfill or incineration. The approach could also be accustomed reduce energy and water use in food production and contribute to the sustainability of the system. this text brings together information on several chemical contaminants at diffe

APA, Harvard, Vancouver, ISO, and other styles

15

Jain, Dr Anju. "Food Additives and Contaminants." Indian journal of Medical Biochemistry 23, no. 3 (2019): 0. http://dx.doi.org/10.5005/ijmb-23-3-iv.

Full text

APA, Harvard, Vancouver, ISO, and other styles

16

Gilbert, John. "Analysis of food contaminants." Analytica Chimica Acta 202 (1987): 260. http://dx.doi.org/10.1016/s0003-2670(00)85927-9.

Full text

APA, Harvard, Vancouver, ISO, and other styles

17

Preussmann, Rolf A. W. "Food contaminants and additives." Nutrition and Cancer 8, no. 1 (1986): 34–35. http://dx.doi.org/10.1080/01635588609513873.

Full text

APA, Harvard, Vancouver, ISO, and other styles

18

Kakuda, Yukio. "Environmental Contaminants in Food." Food Research International 35, no. 5 (2002): 496–97. http://dx.doi.org/10.1016/s0963-9969(00)00142-3.

Full text

APA, Harvard, Vancouver, ISO, and other styles

19

Vanderstoep, J. "Analysis of Food Contaminants." Canadian Institute of Food Science and Technology Journal 19, no. 4 (1986): 141–42. http://dx.doi.org/10.1016/s0315-5463(86)71610-6.

Full text

APA, Harvard, Vancouver, ISO, and other styles

20

Macrae, R. "Food additives and contaminants." Food Chemistry 16, no. 2 (1985): 181–82. http://dx.doi.org/10.1016/0308-8146(85)90012-3.

Full text

APA, Harvard, Vancouver, ISO, and other styles

21

Coultate, Tom. "Environmental Contaminants in Food." International Journal of Food Science & Technology 36, no. 2 (2001): 227–28. http://dx.doi.org/10.1046/j.1365-2621.2001.00463.x.

Full text

APA, Harvard, Vancouver, ISO, and other styles

22

Dias Cappelini, Luciana Teresa, Olutobi Daniel Ogunbiyi, Vinícius Guimarães Ferreira, et al. "Assessing Variability in Children’s Exposure to Contaminants in Food: A Longitudinal Non-Targeted Analysis Study in Miami, Florida." Journal of Xenobiotics 15, no. 1 (2025): 11. https://doi.org/10.3390/jox15010011.

Full text

Abstract:

Food is essential for human survival; however, food can be an important route of exposure to contaminants. This study investigated the presence and distribution of anthropogenic contaminants in food consumed by families with small children in South Florida, United States, evaluating seasonal and socio-economic variabilities in chemical composition. QuEChERS protocols, followed by non-targeted analysis (NTA) using an LC-Orbitrap HRMS system, were used for the comprehensive screening of organic contaminants. The compounds were annotated and identified with the Compound Discoverer (CD) software,

APA, Harvard, Vancouver, ISO, and other styles

23

Lawal, Abubakar, Guan Huat Tan, and Ali Mohammed Ali Alsharif. "Recent Advances in Analysis of Pesticides in Food and Drink Samples Using LPME Techniques Coupled to GC-MS and LC-MS: a Review." Journal of AOAC INTERNATIONAL 99, no. 6 (2016): 1383–94. http://dx.doi.org/10.5740/jaoacint.16-0272.

Full text

Abstract:

Abstract Food quality and food safety are major challenges affecting agricultural and industrial aspects of production. Many contaminants from different sources contaminate foods and drinks, leading to disastrous health problems like gene mutations and cancer. Previously, many different methods have been used for the analysis of these contaminants. Liquid–liquid extraction (LLE) has been the most well-known conventional technique used, but its limitations are its tediousness, time required, and the use of large quantities of toxic organic solvents. These limitations have led to the search for

APA, Harvard, Vancouver, ISO, and other styles

24

González, A. M. Troncoso, and M. Guzmán Chozas. "Metallic contaminants in Andalusian vinegars." Food / Nahrung 32, no. 8 (1988): 743–48. http://dx.doi.org/10.1002/food.19880320809.

Full text

APA, Harvard, Vancouver, ISO, and other styles

25

Xu, Meng-Lei, Yu Gao, Xiao Wang, Xiao Xia Han, and Bing Zhao. "Comprehensive Strategy for Sample Preparation for the Analysis of Food Contaminants and Residues by GC–MS/MS: A Review of Recent Research Trends." Foods 10, no. 10 (2021): 2473. http://dx.doi.org/10.3390/foods10102473.

Full text

Abstract:

Food safety and quality have been gaining increasing attention in recent years. Gas chromatography coupled to tandem mass spectrometry (GC–MS/MS), a highly sensitive technique, is gradually being preferred to GC–MS in food safety laboratories since it provides a greater degree of separation on contaminants. In the analysis of food contaminants, sample preparation steps are crucial. The extraction of multiple target analytes simultaneously has become a new trend. Thus, multi-residue analytical methods, such as QuEChERs and adsorption extraction, are fast, simple, cheap, effective, robust, and s

APA, Harvard, Vancouver, ISO, and other styles

26

Medana, Claudio. "Analysis of Chemical Contaminants in Food." Toxics 8, no. 2 (2020): 27. http://dx.doi.org/10.3390/toxics8020027.

Full text

APA, Harvard, Vancouver, ISO, and other styles

27

Van Emon, Jeanette M. "Bioanalytical Methods for Food Contaminant Analysis." Journal of AOAC INTERNATIONAL 93, no. 6 (2010): 1681–91. http://dx.doi.org/10.1093/jaoac/93.6.1681.

Full text

Abstract:

Abstract Foods are complex mixtures of lipids, carbohydrates, proteins, vitamins, organic compounds, and other naturally occurring substances. Sometimes added to this mixture are residues of pesticides, veterinary and human drugs, microbial toxins, preservatives, contaminants from food processing and packaging, and other residues. This milieu of compounds can pose difficulties in the analysis of food contaminants. There is an expanding need for rapid and cost-effective residue methods for difficult food matrixes to safeguard our food supply. Bioanalytical methods are established for many food

APA, Harvard, Vancouver, ISO, and other styles

28

Nguyen, Joanna, Devon Richtsmeier, Kris Iniewski, and Magdalena Bazalova-Carter. "Contaminant detection using a CZT photon counting detector with TDI image reconstruction." Journal of Instrumentation 17, no. 05 (2022): P05010. http://dx.doi.org/10.1088/1748-0221/17/05/p05010.

Full text

Abstract:

Abstract Food x-ray inspection systems are designed to detect unwanted physical contaminants in packaged food to maintain a high level of food safety for consumers. Modern day x-ray inspection systems often utilize line scan sensors to detect these physical contaminants but are limited to single or dual energies. However, by using a photon counting detector (PCD), a new generation of food inspection systems capable of acquiring images at more than two energy bins could improve discrimination between low density contaminants. In this work, five type of contaminants were embedded in an acrylic p

APA, Harvard, Vancouver, ISO, and other styles

29

Feng, Pengya, Ze Ye, Apurva Kakade, Amanpreet Virk, Xiangkai Li, and Pu Liu. "A Review on Gut Remediation of Selected Environmental Contaminants: Possible Roles of Probiotics and Gut Microbiota." Nutrients 11, no. 1 (2018): 22. http://dx.doi.org/10.3390/nu11010022.

Full text

Abstract:

Various environmental contaminants including heavy metals, pesticides and antibiotics can contaminate food and water, leading to adverse effects on human health, such as inflammation, oxidative stress and intestinal disorder. Therefore, remediation of the toxicity of foodborne contaminants in human has become a primary concern. Some probiotic bacteria, mainly Lactobacilli, have received a great attention due to their ability to reduce the toxicity of several contaminants. For instance, Lactobacilli can reduce the accumulation and toxicity of selective heavy metals and pesticides in animal tiss

APA, Harvard, Vancouver, ISO, and other styles

30

A. Allwyn Sundarraj,. "Integration of Physiochemical Characterization Techniques in Toxicological Screening of Emerging Contaminants in Food and Environment." Tuijin Jishu/Journal of Propulsion Technology 45, no. 02 (2024): 3488–99. http://dx.doi.org/10.52783/tjjpt.v45.i02.6483.

Full text

Abstract:

The pervasive presence of emerging contaminants in food and the environment poses a grave threat to human health and ecological stability. Addressing this challenge necessitates a comprehensive approach that integrates physiochemical characterization techniques into toxicological screening protocols. This paper provides an extensive review of the methodologies and advancements in the amalgamation of various physiochemical characterization techniques, including chromatography, spectroscopy, and mass spectrometry, in toxicological screening for emerging contaminants. By synergistically employing

APA, Harvard, Vancouver, ISO, and other styles

31

Mohammed Rufai, Suwaiba, and Joseph Reuben Wartu. "FOOD CONTACT SURFACE CONTAMINANTS: A REVIEW." FUDMA JOURNAL OF SCIENCES 7, no. 6 (2024): 140–48. http://dx.doi.org/10.33003/fjs-2023-0706-2179.

Full text

Abstract:

Food contact surfaces are major sources of food contamination. They harbour contaminants which are further transferred to the food that comes in contact with them. These contaminants could be of biological or chemical origin. The biological contaminants are microorganisms such as Staphylococcus aureus, Campylobacter spp, Escherichia coli, Shigella spp, Salmonella spp, Listeria monocytogenes, Vibrio cholerae, Bacillus cereus, norovirus, hepatitis A virus, etc. The chemical contaminants are chemicals that may be transferred to the food through food contact materials such as packaging materials o

APA, Harvard, Vancouver, ISO, and other styles

32

Makarov, Dmitry A., Tatiana V. Balagula, Olga I. Lavrukhina, and Leonid A. Shirkin. "Risk-based approach in food safety monitoring: algorithms for chemical pollutants ranking." RUDN Journal of Ecology and Life Safety 30, no. 3 (2022): 393–406. http://dx.doi.org/10.22363/2313-2310-2022-30-3-393-406.

Full text

Abstract:

A risk-based approach in food safety monitoring suggests that the number analysis of contaminants and (or) products depends on the risk caused by product contamination, first of all for consumer health and economic (prevention of unsafe products realization). Risk-oriented sampling, planning and assignment of studies can be opposed with representative, aimed at obtaining reliable information about the contamination of the main types of products and conducted taking into account the requirements of mathematical statistics. The core of the various risk-based approaches as a rule is the ranking o

APA, Harvard, Vancouver, ISO, and other styles

33

Kaag, N. H. B. M., E. M. Foekema, and M. C. Th Scholten. "Ecotoxicity of contaminated sediments, a matter of bioavailability." Water Science and Technology 37, no. 6-7 (1998): 225–31. http://dx.doi.org/10.2166/wst.1998.0756.

Full text

Abstract:

Marine and freshwater mesocosm-scale experiments with contaminated sediments have shown that there is a direct relationship between the accumulated contaminant levels and the feeding habits of the organisms used. The highest levels of PAHs and PCBs were found in the sediment feeding lugworm Arenicola marina and in Tubifex worms. The levels of contaminants in the suspension feeding mussels Mytilus edulis and the zebra mussels, Dreissena polymorpha, were not influenced by the contaminant content of the sediments, but were related instead to the level of contaminants in the sea water above. Inter

APA, Harvard, Vancouver, ISO, and other styles

34

Kocic-Tanackov, Suncica, and Gordana Dimic. "Fungi and mycotoxins: Food contaminants." Chemical Industry 67, no. 4 (2013): 639–53. http://dx.doi.org/10.2298/hemind120927108k.

Full text

Abstract:

The growth of fungi on food causes physical and chemical changes which, further affect negatively the sensory and nutritive quality of food. Species from genera: Aspergillus, Penicillium, Fusarium, Alternari?, Cladosporium, Mucor, Rhizopus, Eurotium and Emericella are usually found. Some of them are potentially dangerous for humans and animals, due to possible synthesis and excretion of toxic secondary metabolites - mycotoxins into the food. Their toxic syndroms in animals and humans are known as mycotoxicoses. The pathologic changes can be observed in parenhimatic organs, and in bones and cen

APA, Harvard, Vancouver, ISO, and other styles

35

Hill, M. J. "Food additives, contaminants and cancer." European Journal of Cancer Prevention 10, no. 5 (2001): 387–88. http://dx.doi.org/10.1097/00008469-200110000-00001.

Full text

APA, Harvard, Vancouver, ISO, and other styles

36

Bolt, Hermann M. "Biomarker monitoring for food contaminants." Archives of Toxicology 92, no. 3 (2018): 1021–22. http://dx.doi.org/10.1007/s00204-018-2155-6.

Full text

APA, Harvard, Vancouver, ISO, and other styles

37

Kantiani, Lina, Marta Llorca, Josep Sanchís, Marinella Farré, and Damià Barceló. "Emerging food contaminants: a review." Analytical and Bioanalytical Chemistry 398, no. 6 (2010): 2413–27. http://dx.doi.org/10.1007/s00216-010-3944-9.

Full text

APA, Harvard, Vancouver, ISO, and other styles

38

Li, Chang. "Chemical Contaminants and Food Quality." Foods 14, no. 13 (2025): 2317. https://doi.org/10.3390/foods14132317.

Full text

APA, Harvard, Vancouver, ISO, and other styles

39

Almoselh, Rania IM. "A Review of Emerging Health Risks with 3-MCPD Processing Contaminant in Refined Edible Oils." Open Access Journal of Microbiology & Biotechnology 6, no. 3 (2021): 1–3. http://dx.doi.org/10.23880/oajmb-16000202.

Full text

Abstract:

Processing contaminants are chemical substances that have not been intentionally added to edible oils or food. These substances may be present in edible oils and food as a result of the various stages of its production, processing, transport or environmental contamination and may pose a risk to animal and human health. Processing methods include fermentation, smoking, drying, refining and high-temperature cooking. Many foods must be cooked to actually be edible and digestible. It also makes them tastier. However, baking, frying, grilling or barbecuing, either at home or in manufacturing, can h

APA, Harvard, Vancouver, ISO, and other styles

40

Hinojosa-Nogueira, Daniel, José Ramón Bahamonde, Marta Aguilera-Nieto, et al. "Dietary Exposure to Food Contaminants of Pregnant Women in Northern Spain and Possible Effects on Fetal Anthropometric Parameters." Toxics 13, no. 5 (2025): 399. https://doi.org/10.3390/toxics13050399.

Full text

Abstract:

A considerable number of organizations are working to improve food safety, with particular attention to vulnerable groups such as pregnant women due to the important influence of diet on fetal development. The aim of this study was to evaluate exposure to 11 food processing contaminants and their effects on maternal and fetal health. Online questionnaires during the first and third trimesters were used to analyze the intake and exposure to different food contaminants, estimated from the contaminants food database “CONT11”, in 84 pregnant women in Oviedo (Spain) and their influence on newborn a

APA, Harvard, Vancouver, ISO, and other styles

41

Burke, Jerry A. "Chemical Contaminants in Foods: Some Analytical Considerations." Journal of AOAC INTERNATIONAL 68, no. 6 (1985): 1069–73. http://dx.doi.org/10.1093/jaoac/68.6.1069.

Full text

Abstract:

Abstract Data on the incidence and levels of chemical contaminants in foods are needed for continuous assessment of the safety of the food supply and to inform the public about the safety of food. A larger share of the total analytical resource—federal and state government, private sector, and academia—could profitably be directed to collection and publication of data on the occurrence of chemical contaminants in foods. The quest for more data must be accompanied by measures to ensure data reliability and comparability and to estimate the uncertainty of measurements. Research to improve the ef

APA, Harvard, Vancouver, ISO, and other styles

42

Aboul anean, Hosam El din. "Guidelines for food safety, health operations and production." Journal of Nutritional Health & Food Engineering 12, no. 2 (2022): 66–71. http://dx.doi.org/10.15406/jnhfe.2022.12.00358.

Full text

Abstract:

The aim of this study review article was to pay attention to the guidelines for food safety, health affairs operations and production in order to produce safe healthy food free of contaminants that cause bacterial and virus pathogenic poisoning and direct infection to humans. Producing a food product with special specifications for functional foods, staying away from foods that are likely to cause contamination and food poisoning, conducting chemical and microbial analyzes and food contaminants, as well as taking samples from every manufacturing step in the factory to identify critical control

APA, Harvard, Vancouver, ISO, and other styles

43

Studer, A., I. Blank, and R. H Stadler. "Thermal processing contaminants in foodstuffs and potential strategies of control." Czech Journal of Food Sciences 22, SI - Chem. Reactions in Foods V (2004): S1—S10. http://dx.doi.org/10.17221/10600-cjfs.

Full text

Abstract:

Over the past decades, researchers from academia, industry, and National authorities and enforcement laboratories, have gained increasing insight in understanding the presence, formation and potential risk to public health posed by the compounds formed during the domestic cooking and heat-processing of different foods. Compounds already intensively studied are the heterocyclic aromatic amines, polycyclic aromatic hydrocarbons, and chloropropanols. Concrete measures have been introduced by the food industry to control certain contaminants, exemplified by the introduction of enzymatic hydrolysis

APA, Harvard, Vancouver, ISO, and other styles

44

Rajendrachari, Shashanka, Nagaraj Basavegowda, Vinayak M. Adimule, et al. "Assessing the Food Quality Using Carbon Nanomaterial Based Electrodes by Voltammetric Techniques." Biosensors 12, no. 12 (2022): 1173. http://dx.doi.org/10.3390/bios12121173.

Full text

Abstract:

The world is facing a global financial loss and health effects due to food quality adulteration and contamination, which are seriously affecting human health. Synthetic colors, flavors, and preservatives are added to make food more attractive to consumers. Therefore, food safety has become one of the fundamental needs of mankind. Due to the importance of food safety, the world is in great need of developing desirable and accurate methods for determining the quality of food. In recent years, the electrochemical methods have become more popular, due to their simplicity, ease in handling, economi

APA, Harvard, Vancouver, ISO, and other styles

45

Rusakov, Vladimir N., Andrey G. Setko, and Olga A. Nemova. "Chemical safety of food products: problems and solutions (literature review)." Toxicological Review 33, no. 2 (2025): 108–15. https://doi.org/10.47470/0869-7922-2025-33-2-108-115.

Full text

Abstract:

Introduction. Chemical pollutants in food affect human health, which is becoming a very serious health problem and corresponds to the third UN Sustainable Development Goal, which aims to significantly reduce diseases caused by chemical pollution by 2030. The purpose of the study was to identify, according to the scientific literature, priority problems of contamination of food products with chemical contaminants, which are currently of scientific and practical importance, and to outline ways to solve them. Material and methods. A scientific review of studies in Russian and English was carried

APA, Harvard, Vancouver, ISO, and other styles

46

Geethamani, R., B. Soundara, and S. Kanmani. "Emerging contaminants in the environment and bioremediation control strategies – A review." IOP Conference Series: Earth and Environmental Science 1258, no. 1 (2023): 012002. http://dx.doi.org/10.1088/1755-1315/1258/1/012002.

Full text

Abstract:

Abstract Rapid increase in population and emergence of many industries led to the emergence of contaminants from various sources such as domestic, industrial and agricultural activities etc. These contaminants reach the groundwater, surface water, municipal wastewater and food sources from agricultural fields. These pollutants contaminate the soil and in long term contaminate the groundwater sources due to transportation phenomena. Once the soil and groundwater are contaminated, the environment becomes a threat to the living beings. The objective of this article is to give an overview of the v

APA, Harvard, Vancouver, ISO, and other styles

47

Tognon, Gianluca. "Emerging Food Chemical Contaminants from Industry Pollution." European Journal of Risk Regulation 4, no. 1 (2013): 76–80. http://dx.doi.org/10.1017/s1867299x00002816.

Full text

Abstract:

In May 2011, the illegal use of the plasticizer di(2-ethylhexyl) phthalate in clouding agents for use in foods and beverages was reported in Taiwan. This food scandal has caused shock and panic among the majority of Taiwanese people and has attracted international attention raising once again concern regarding the contamination of food by chemical toxic compounds. However, although these accidents cause a lot of concern, it is worth remembering that governments throughout the world are intensifying their efforts to improve food safety. In Europe in particular, food policy is based on high safe

APA, Harvard, Vancouver, ISO, and other styles

48

Oduoza, Chike F. "Studies of food value and contaminants in canned foods." Food Chemistry 44, no. 1 (1992): 9–12. http://dx.doi.org/10.1016/0308-8146(92)90250-6.

Full text

APA, Harvard, Vancouver, ISO, and other styles

49

Petersen, Marlen, Zhilong Yu, and Xiaonan Lu. "Application of Raman Spectroscopic Methods in Food Safety: A Review." Biosensors 11, no. 6 (2021): 187. http://dx.doi.org/10.3390/bios11060187.

Full text

Abstract:

Food detection technologies play a vital role in ensuring food safety in the supply chains. Conventional food detection methods for biological, chemical, and physical contaminants are labor-intensive, expensive, time-consuming, and often alter the food samples. These limitations drive the need of the food industry for developing more practical food detection tools that can detect contaminants of all three classes. Raman spectroscopy can offer widespread food safety assessment in a non-destructive, ease-to-operate, sensitive, and rapid manner. Recent advances of Raman spectroscopic methods furt

APA, Harvard, Vancouver, ISO, and other styles

50

Ali, A., and M. H. Akhtar. "Food Safety and Chemical Contaminants: An Overview a." Journal of Agricultural and Marine Sciences [JAMS] 9, no. 2 (2004): 43. http://dx.doi.org/10.24200/jams.vol9iss2pp43-50.

Full text

Abstract:

Food safety is a major consumer’s concern worldwide. Although several incidences of food poisoning have placed microbial contamination on the forefront during recent years, health risks due to chemical contamination still remain high. The most often cited chemical contaminants are derived from a variety of sources such as pesticides, environmental chemicals (PCBs. dioxin, heavy metals including lead, mercury), chemical contaminants as a result of food processing (acrylamide, nitrosamines etc.), naturally occurring toxicants (glycoalkaloids, mycotoxins, antinutritives etc), chemicals migrating

APA, Harvard, Vancouver, ISO, and other styles

We offer discounts on all premium plans for authors whose works are included in thematic literature selections. Contact us to get a unique promo code!