{"id":17985,"date":"2019-06-17T10:46:26","date_gmt":"2019-06-17T15:46:26","guid":{"rendered":"http:\/\/foodsafetytrainingcertification.com\/?p=17985"},"modified":"2020-03-06T17:27:40","modified_gmt":"2020-03-06T23:27:40","slug":"introduction-to-chemical-food-hazards","status":"publish","type":"post","link":"http:\/\/foodsafetytrainingcertification.com\/food-safety-news\/introduction-to-chemical-food-hazards\/","title":{"rendered":"Introduction to Chemical Food Hazards"},"content":{"rendered":"

Chemical food hazards are chemical agents or substances that have the potential to cause adverse health effects in humans when ingested or inhaled.<\/p>\n

Chemical hazard contaminants can occur in food from a variety of sources. The origin of these toxic substances can be drugs, food additives, pesticides, industrial chemicals, environmental pollutants and natural toxins. The number of chemical hazards is at least hundred times more than that of biological hazards.<\/p>\n

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Introduction to Food Hazards<\/h3>\n

A food hazard is any agent that has the potential to pose a threat to human health or cause illness. When a hazardous agent comes in contact with food – it is called contamination.<\/p>\n

Food hazards are generally classified by their sources:<\/p>\n