Contaminants in food can occur from many causes, including natural contaminants, environmental contaminants, and contaminants that occur during the production, processing, storage, and preparation of food. If consumed, they can be harmful to health. Therefore, everyone should be careful in choosing the source of raw materials or the source of distribution of products. They should choose clean, reliable, and standard sources. Meat, vegetables, and fruits should be washed thoroughly every time. Before consuming or cooking.3

What are food contaminants?

Food contaminants are any harmful substances found in food. Whether they are microorganisms from natural sources such as bacteria, viruses, fungi, parasites, etc., environmental contaminants such as mercury , lead, toxins from shellfish, etc., including contaminants in the food production process that occur during production, packaging, and transportation. In addition, the use of unauthorized additives or excessive use may also result in food contamination, ยูฟ่าเบท which may reduce the quality of the food and, if the body receives a large amount, may be harmful to health.

Common contaminants in food

Common contaminants found in food include:

Formaldehyde 

is a dangerous substance that should not be used with food, but it is often used to extend the shelf life of perishable food. Such as fresh vegetables, animal organs, fresh seafood, especially squid and jellyfish. This substance is harmful to the body and can cause illnesses such as dry mouth and throat, nausea, vomiting, severe headaches. If exposed continuously for a long period of time, the body will become weak and sick. In addition, formaldehyde, a compound in formaldehyde, can cause cancer.

Borax 

is a preservative that food manufacturers secretly mix into some foods, such as minced pork, minced fish, minced beef, pork sausage, meatballs, fish cakes, sausages, jelly powder, crispy ruby ​​​​dried mangoes, pickled mustard greens to keep the food fresh and store it for a longer time. It often has negative effects on the body, such as loss of appetite, fatigue, and weight loss. If taken in large quantities, it can damage organ tissues and be toxic to the liver, kidneys, and brain. It also contains a carcinogen called nitrosamines.

Bleach 

is a sulfite that the body can change into a non-toxic sulfate and excrete in the urine. It is mostly found in bean sprouts, shredded ginger, coconut shoots, bamboo shoots, pickled and preserved fruits, etc. However, if the body receives a large amount, especially bleach in the sodium hydrosulfite group, it may destroy vitamin B1 in the body and cause difficulty breathing, chest tightness, low blood pressure, diarrhea, etc. If severely allergic, it may cause hives, seizures, shock, unconsciousness, and even death, especially in patients with asthma.

Pesticides or chemical pesticides 

are often found in vegetables and fruits, especially if they are not wash thoroughly. Before cooking or consuming. They can cause fatigue, nausea, vomiting, headache, difficulty breathing, blurred vision, muscle twitching, especially of the tongue and eyelids, convulsions, and unconsciousness. The severity of the symptoms will depend on the amount of contaminants that enter the body.

Pathogenic microorganisms 

such as Rotavirus, Hepatitis A, Salmonella, Staphylococcus Aureus. When pathogenic microorganisms contaminate food, they can cause food poisoning, nausea, vomiting, abdominal pain, and severe diarrhea.

Red meat accelerators 

are often found in pork, beef, and turkey, which are often injected with beta-agonist chemicals such as salbutamol and clenbuterol to make the meat red and appear less fat. Because fat is converted into muscle, increasing its value, making it more expensive and easier to sell. However, when consumed, it often causes symptoms such as tremors, headaches, nausea, vomiting, and muscle twitching, as well as adversely affecting the cardiovascular system.