Chemical contaminants in food

There always will be exposure to naturally occurring contaminants via food and water. Even before the industrial revolution, humans were exposed to food contaminants via chemicals in the environment. This chapter focuses on pesticides, heavy metals, adulterants, packaging materials, and cross-contact allergens in food. An overview of the sources of chemical contaminants, regulation, toxicology, and testing is presented. Also, the magnitude of the impact of chemical contaminants on food safety is elaborated through a few case studies. Deliberations are included on what the future holds with the addition of novel ingredients such as plant-based extracts and genetically modified foods.