Chemical hazards present a rollercoaster of risk for food producers and processors, in part because chemicals themselves are introduced to food systems from a broad mix of sources and through an array of applications. Chemicals used in food production and handling environments can be naturally occurring in air, water, or soil or they can be man-made. They can be used as food additives or compounds for formulation and functionality in final products, in cleaners, sanitizers, and detergents used o…

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About the Author

Tracy Fink, MSc, is director, scientific programs and science and policy initiatives, Institute of Food Technologists ([email protected]).