Food and chemical safety


Plastic containers being filled with a hose

Food safety can be threatened by hazards of both a chemical or microbiological nature. There are many possible reasons why food may be unsafe. Over time, knowledge has evolved about how to keep food safe through the phases of production, storage, preparation and consumption. In spite of this, incidents are reported on a daily basis in which food intake leads to health-related problems.

Chemicals may be natural or manufactured. Chemical safety is concerned with the effect of human exposure to chemicals in natural environment settings as well as with chemicals in industrial extraction, synthesis, production, transport and use. Most industrial chemicals have the potential to be hazardous to human health if not managed appropriately. Safe disposal of chemical waste poses a particular challenge.

News

FOSCOLLAB Global platform for food safety data and information

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Determining current levels of mycotoxin contamination in Sudanese sorghum

A new project will analyse different varieties of sorghum grown in various locations across Sudan for more than 20 different mycotoxins. Mycotoxins are toxic metabolites caused by growth of microscopic...

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In focus

Global Food Infections Network promotes integrated, laboratory-based surveillance and fosters intersectoral collaboration among human health, veterinary and food-related disciplines through training in food microbiology and epidemiology, as well as other...

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Events

The seventh regional Food and Agriculture Organization of the United Nations/WHO Coordinating Committee for the Near East was held in Beirut, Lebanon, 21–25 January 2013 and focused on regional capacity-building...

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