Chemical Toxicants in Food: Improvement and Sustainability of Best Practices

Abstract

The article highlighted the contamination by chemicals present in foods that have been a great concern because of their serious threat to human health. This includes the known sources of chemical contamination, health issues of chemical contamination exposure, and natural contamination in foods. It is well known that processing, packaging, transportation, imported food and storage contribute heavily to food contamination, which may bring about adverse health conditions. Our findings show that appropriate legislative intervention with strong surveillance will reduce chemical contamination in food. To this end, the article encourages the sustained production of food with little or no chemical contamination. Another recommendation is that capturing the economic effect and burdens of diseases because of chemical toxicants in foods should be in line with global sustainability and best practices goals. Finally, the knowledge gaps and prospects, which may be beneficial to developing countries, can be bridged by adopting best practices around the world.

Keywords: Chemical toxicants, Food Contamination, Food Safety, DISEASES