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Chemical Contamination Pathways and the Food Safety Implications along the Various Stages of Food Production: A Review

Author

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  • Kgomotso Lebelo

    (Department of Life Sciences, Central University of Technology, Private Bag X20539, Bloemfontein 9301, South Africa)

  • Ntsoaki Malebo

    (Department of Life Sciences, Central University of Technology, Private Bag X20539, Bloemfontein 9301, South Africa)

  • Mokgaotsa Jonas Mochane

    (Department of Life Sciences, Central University of Technology, Private Bag X20539, Bloemfontein 9301, South Africa)

  • Muthoni Masinde

    (Centre for Sustainable SMART Cities, Central University of Technology, Private Bag X20539, Bloemfontein 9301, South Africa)

Abstract

Historically, chemicals exceeding maximum allowable exposure levels have been disastrous to underdeveloped countries. The global food industry is primarily affected by toxic chemical substances because of natural and anthropogenic factors. Food safety is therefore threatened due to contamination by chemicals throughout the various stages of food production. Persistent Organic Pollutants (POPs) in the form of pesticides and other chemical substances such as Polychlorinated Biphenyls (PCBs) have a widely documented negative impact due to their long-lasting effect on the environment. This present review focuses on the chemical contamination pathways along the various stages of food production until the food reaches the consumer. The contamination of food can stem from various sources such as the agricultural sector and pollution from industrialized regions through the air, water, and soil. Therefore, it is imperative to control the application of chemicals during food packaging, the application of pesticides, and antibiotics in the food industry to prevent undesired residues on foodstuffs. Ultimately, the protection of consumers from food-related chemical toxicity depends on stringent efforts from regulatory authorities both in developed and underdeveloped nations.

Suggested Citation

  • Kgomotso Lebelo & Ntsoaki Malebo & Mokgaotsa Jonas Mochane & Muthoni Masinde, 2021. "Chemical Contamination Pathways and the Food Safety Implications along the Various Stages of Food Production: A Review," IJERPH, MDPI, vol. 18(11), pages 1-23, May.
    • Handle: RePEc:gam:jijerp:v:18:y:2021:i:11:p:5795-:d:564156
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    References listed on IDEAS

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    1. Wenjing Guo & Bohu Pan & Sugunadevi Sakkiah & Gokhan Yavas & Weigong Ge & Wen Zou & Weida Tong & Huixiao Hong, 2019. "Persistent Organic Pollutants in Food: Contamination Sources, Health Effects and Detection Methods," IJERPH, MDPI, vol. 16(22), pages 1-29, November.
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    1. Chulin Pan & Yufeng Jiang & Mingliang Wang & Shuang Xu & Ming Xu & Yixin Dong, 2021. "How Can Agricultural Corporate Build Sustainable Competitive Advantage through Green Intellectual Capital? A New Environmental Management Approach to Green Agriculture," IJERPH, MDPI, vol. 18(15), pages 1-26, July.

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