Chemical hazards in food – a short critical review

Authors:

Paul Moldovan, Georgiana L. Zăroniu, Claudia I. Oprinescu, Laura Rădulescu, Daniel I. Hădărugă, Cristina Liliana Mitroi, Corina Iuliana Megyesi, Adrian Rivis, Nicoleta G. Hădărugă


Volume 27, Issue 4;
Pages: 458-468; 2021
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551

Abstract:

The review focuses on the main risks associated to chemical compounds, even as contaminants or degrading derivatives that can be harmful for the consumer health. The chemical hazards determined by food additives (colorants, sweeteners, flavorings, preservatives, antioxidants), agricultural residues (pesticides, fungicides, herbicides) and heavy metals are emphasized. The overview reveals the correlation of these food chemical contaminants with some negative effects and long-term diseases for consumers and proposes further actions for reducing these chemical hazards.

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