食品中危害及其控制措施 45页.pptVIP

* * * * * * * * A chemical hazard is any substance that is toxic to humans. Chemical hazards can be produced naturally by living organisms, or can be added intentionally or non-intentionally to a food. Naturally-occurring chemicals are produced by living organisms such as bacteria and molds. Several different types of bacteria produce toxins that can cause illness or even death. Some molds can produce toxins called mycotoxins, which simply means mold toxins. A certain type of mycotoxin (called aflatoxin) is a concern on vegetable products and on feed for animals. Other toxic chemicals can be intentionally added to a food. Food ingredients have a level of safety. If this level is exceeded, the substance may be toxic. Nitrate agents, which are added to meats to improve color and prevent bacteria from growing, are a good example. They are safe at certain levels, but if they are added in excess of safety limits, they can be toxic to humans. The third type of chemicals that can be toxic are those that should not be in a food at any level. Cleaning and sanitizing agents are a good example. These chemicals are intended to be applied to equipment and then rinsed off. If cleaning and sanitizing agents are not rinsed off, they can contaminate food during processing. * A wide variety of chemical agents can be present in foods. Cleaning and sanitizing agents are always a concern in any food processing operation. There are also chemical hazards that need to be controlled on the farm since they can end up in the final food product. Growth hormones and pesticides can be given to livestock and plants. For animal feed, aflatoxin (a toxin produced by molds) can be a concern since it has been shown to be toxic and cause cancer. 有害化学物质包括： 消毒剂 上光剂 杀虫剂 腐蚀剂 漂白剂 清洁干燥剂 去污剂 * Chemicals that are added to a food intentionally (ingredient) or non-intentionally (cleaner and sanitizer residues) must be: Approved, legal and safe for use in foods