Nutrition and Food Chemistry

Food Safety and Toxicology

Food safety and toxicology are critical components of public health that ensure the food supply is free from harmful contaminants and toxins. This area encompasses the identification, assessment, and management of biological, chemical, and physical hazards that may arise during food production, processing, storage, and distribution. Key concerns include microbial pathogens such as Salmonella, Listeria, Escherichia coli, and Clostridium, as well as chemical contaminants including pesticide residues, heavy metals like lead and mercury, industrial pollutants, mycotoxins, and food processing by-products such as acrylamide. Toxicological studies are conducted to understand the dose-response relationships of these compounds, determine safe exposure levels, and establish acceptable daily intake values. Risk assessment procedures are used to evaluate the probability and severity of adverse effects caused by exposure to hazards, forming the basis of regulatory policies and safety standards. The use of food-grade materials, proper handling procedures, and temperature control are essential preventive measures that minimize contamination. Modern analytical tools such as chromatography, mass spectrometry, and bioassays are employed to detect even trace levels of harmful compounds, ensuring the integrity of the food supply. Additionally, the emergence of antibiotic-resistant bacteria, novel food allergens, and endocrine-disrupting chemicals presents new challenges to food safety monitoring. With the globalization of food trade, harmonizing international food safety standards and improving traceability systems are necessary to prevent cross-border health risks. Consumer education, good manufacturing practices, and the implementation of food safety management systems such as hazard analysis and critical control points contribute significantly to reducing incidents of foodborne illness. Food toxicology also investigates the long-term health effects of chronic exposure to contaminants, including their role in carcinogenesis, developmental toxicity, and neurotoxicity. Continued research and surveillance are required to adapt to emerging threats, technological advances, and changing dietary patterns, making food safety and toxicology an essential focus in both policy and scientific innovation.