Among prominent agrochemicals are nitrofuran, malachite green, and chloramphenicol (Knechtges, 2011). Other prominent types of chemical food contaminates are those that are naturally occurring in the environment. In this context of understanding, these forms of food contamination occur along the process of production from crop growth, to storage, packaging, transport, and ultimately sale. There is a broad array of potential environment contaminants readily existing in foods. Within air environmental contaminates, there are prominent radionuclides, caesium strontium, and polycyclic aromatic hydrocarbobs (Knechtges, 2011). In the soil during the period of growth there is the risk of the food being infused with arsenic, mercury, polybrominated diphenyl ethers, dioxins, and polychlorinated biphenyls ("Who -- chemical," 2012). In the packing process food runs the risk of becoming contaminated with lead, tin, perfluorooctanoic acid, semicarbazide, benzophene, and isopropylthioxanthone (Knechtges, 2011). The challenge for food suppliers is clearly the expansive nature of potential chemical contaminates. There are a number of prominent dangers associated with food contamination. Of course, the dangers of food contamination greatly shift with the type of contaminate consumed. For instance, in terms of microorganisms, an individual that consumes staphylococcus aureus runs the risk of contacting general fever and illness. An individual that contacts salmonella can experience irregular bowel movements
from anywhere for a period of days to months. There are similar risks associated with consuming chemical contaminants, including nausea, vomiting, abdominal pain, and chills (Wagner, 2010). To a...
The paper describes the impacts of food contamination and foodborne illness can be anywhere as small as an upset stomach to as serious as fatality. With such profound implications, one recognizes there is a strong need for further investigation of this subject. This essay considers the means that food becomes contaminated, the potential dangers of contamination, and what one can do to reduce their risks.
This paper comes to the conclusion that food contamination caused by chemicals has been a growing concern in recent years, as the agriculture industry has increasingly implemented technological mediation as a means of preventing crop destruction from insects, as well as fertilizer. Indeed, such propensities have resulted in recent trends towards consumption of organic foods. Food contamination as a result of chemicals takes on a variety of forms. One prominent such chemical contaminant comes by way of agrochemicals.
There are a number of prominent dangers associated with food contamination. Of course, the dangers of food contamination greatly shift with the type of contaminate consumed.
In addition, foods need be washed before cooking and consumption, particularly in cases where chemical contaminants pose a risk. While individuals may be able to avoid chemical contamination to an extent through washing foods, it’s also clear that to an extent such foods are grown and composed with chemicals. In these instances, individuals can consider organic alternatives.