Food Toxicology

Education

Regulation

Food toxicology is the study of the nature, properties, effects, and detection of toxic substances in food, and their disease manifestation in humans.

The contamination of food by chemical hazards is a worldwide public health concern and is a leading cause of trade problems internationally. Contamination may occur through environmental pollution of the air, water and soil, such as the case with toxic metals, PCBs (Polychlorinated Biphenyls) and dioxins, or through the intentional use of various chemicals, such as pesticides, animal drugs and other agrochemicals.

Food additives and contaminants resulting from food manufacturing and processing can also adversely affect health.

Chemicals are the building blocks of life and affect many, if not all, aspect of human metabolism. However, human exposure to toxic chemicals and nutritional imbalances are currently known or suspected to be responsible for promoting or causing cancer, kidney and liver dysfunction, hormonal imbalance, immune system suppression, musculoskeletal disease, birth defects, premature births, impeded nervous and sensory system development, reproductive disorders, mental health problems, cardiovascular diseases, genitor-urinary disease, old-age dementia, and learning disabilities. These conditions are prevalent in all countries, and all of them, to some extent, can be attributed to past and current exposure to chemicals in the foods we eat. Consequently, the protection of our diets from these hazards must be considered one of the essential public health functions of any country.

Source: WHO-OMS

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