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Health and Safety Aspects of Food Processing Technologies pp 349–402Cite as

Chemical Hazards in Foods

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Abstract

This extensive chapter focuses on chemical hazards that have increased dramatically because of the economic development in various sectors including agriculture, food processing, industry and transport. Chemical hazards in food chain pose a wide range of health risks varying from irritation to chronic diseases and cancer. Moreover, exposure to a combination of chemical hazards may be associated with additive, antagonistic, and synergistic interactions. Thus it is necessary to monitor their concentrations in food and reduce exposure to consumers. The well compiled chapter includes occurrence, detection, legislation, toxicity and risk assessment of a variety of chemicals of both natural and man-made origin.

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Authors and Affiliations

  1. Department of Food Engineering, Faculty of Engineering, Nigde Omer Halisdemir University, Nigde, Turkey

    Hasan Tanguler

  2. Department of Food Engineering, Faculty of Engineering, Hitit University, Corum, Turkey

    Bulent Kabak

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  1. Hasan Tanguler
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  2. Bulent Kabak
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Correspondence to Bulent Kabak .

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Editors and Affiliations

  1. Department of Agricultural Microbiology, Faculty of Agricultural Sciences, Aligarh Muslim University, Aligarh, India

    Abdul Malik

  2. Department of Food Engineering, Faculty of Agriculture, Cukurova University, Adana, Turkey

    Zerrin Erginkaya

  3. Department of Food Engineering, Faculty of Agriculture, Cukurova University, Adana, Turkey

    Hüseyin Erten

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Tanguler, H., Kabak, B. (2019). Chemical Hazards in Foods. In: Malik, A., Erginkaya, Z., Erten, H. (eds) Health and Safety Aspects of Food Processing Technologies. Springer, Cham. https://doi.org/10.1007/978-3-030-24903-8_12

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