REVIEW PAPER
Anthropogenic food contamination
1
Zakład Higieny i Ekologii Collegium Medicum Uniwersytet Jagielloński
Kierownik Zakładu: Prof. dr hab. n. med. Emilia Kolarzyk
Med Srod. 2010;13(1):112-122
KEYWORDS
ABSTRACT
The food that is consumed by people is contaminated by natural substances and those that are connected with human activity. The second group may be divided into: substances that are added on purpose ( mainly additions)-
the contaminants connected with production and turn of the substances and environmental contaminants. The
kind and amount of the substances added on purpose is standarised and undergoes many controls.
The contaminants connected with production ( pesticides, antibiotics, hormonal drugs), when they are present
in food they are always undesirable components. The similar situation concerns WWA, PCB.
PCDD/F and metals such as: Pb, Cd and Hg. The presence of these substances may be connected with the environmental situation and heat treatment. In the last one the processes of non enzymatic glication ( Maillard reaction) play an important role. They may lead to new substances creation such as Amador, that are accompanied by side products as acroleine, acrylamide, furfuryl aldehyde, HAA and others. The packings of improper quality and improper usage are also dangerous. It concerns packings from plastic (the presence of molecules of monomers, filling materials, stabilizators, plastificators and pigments). It concerns also packings from aluminium and galvanized sheet steel.
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| eISSN: | 2084-6312 |
| ISSN: | 1505-7054 |
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