Chemical Hazards

Chemical hazards can be introduced into foods either directly or indirectly. These are also naturally occurring toxicants. Chemical hazards include pesticides used to control pests in crops, cleaning compounds and sanitizers used on food equipment surfaces, and environmental contaminants such as mercury in fish and polybrominated biphen-yls in feed. Certain foods, such as peanuts, eggs, milk, fish, and wheat, contain allergens that can be harmful to an allergen-sensitive individual. There are questions as to the adequacy of current pesticide safety assessments for children (43). Consumer interest in dietary supplements has raised concerns about adverse reactions (44). Chemical hazards present a continuing challenge to the scientific community.

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Weight Loss New Years Resolution Success

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