**5. Cross contamination**

Cross-contamination occurs in food due to the contact of a contaminated substance coming from another food via many different ways and various sources

**9**

*Food Contamination*

*DOI: http://dx.doi.org/10.5772/intechopen.89802*

**6. Mycotoxin contamination problem**

Garbage and waste materials [12].

and producer microorganism.

toxin contamination.

**6.1 Agricultural production**

tural aspect. These stages include:

including: Dirty clothes, Utensils, Coughing, sneezing or even touching the face and hair with food, Pests, Flies, cockroaches, mice and rats, Contacting Raw food,

Mycotoxins are secondary metabolites that are produced by molds. Mycotoxins belong to biological contamination category. The majority of fungi can produce mycotoxins yet this potential is species specification [14]. Several adverse effects on humans, animals, and crops originate from mycotoxins. The contamination of food with mycotoxins is a worldwide concern. Incidence of mycotoxins depends on temperature and humidity of a region that is prone to the fungal growth. The exposure to mycotoxins could take place by ingestion and or dermal and inhalation ways without involving the producer fungi. In fact these fungal toxins are a kind of abiotic hazard originated from biotic ones [15]. The disease caused by mycotoxins is mycotoxicoses also resulted in different acute and chronic effects [16]. Generally, the contaminants could enter the food unintentionally by agricultural production, environment, storage, transportation, sale and processing. Mycotoxins are natural contaminants contribute the food chain. The mycotoxin may contaminate the food during several stages of food chain from the soil to the plate. As a matter of fact mycotoxin contamination can occur in food by infection of crops not only when directly consumed by human but also consumed as feed. However ingested mycotoxin could result in its accumulation in body organs that enter food/feed through agricultural products, meat, milk or eggs. Various foods such as cereals, nuts, spices, fruits and also their products have a potent to be contaminated with mycotoxins at high content. **Table 5** shows major mycotoxin

The foods could contaminate with fungal toxins from farm at post- and preharvest stages. The implementation of Good Agriculture Practice and Good Manufacturing Practice are efficient strategies in preventing of mycotoxin contamination [17]. However, every negligence in this field could provide proper condition for fungal growth and proliferation as well as *Aspergillus* growth and aflatoxin production in nuts [18]. Therefore, the condition of production, processing, drying, handling, storage, transportation, and marketing must be controlled. It should be considered that further mycotoxin increase is difficult if the food products are preserved or stored under preventive conditions for fungal growth and mycotoxin production especially regarding water activity and temperature. The awareness of all people either producer or consumer about the ways of mycotoxin entering the food, the main stages of food chain involving in mycotoxin contamination, the optimum condition for increase of mycotoxin contamination risk and critical control tips in this field are necessary to the prevention of myco-

Mycotoxins contamination of agricultural commodities can initiate from field and obtaining of conditions that conduct the fungal growth. The crops can be infected by molds at any line in the field. The production of mycotoxins due to mold growth is commonly associated with variation in weather conditions, plant stress, and humidity also inadequate feeding conditions [19]. In this regard there are three main stages that develop the mycotoxin contamination in food staff from agricul*Mycotoxins and Food Safety*

by anthropogenic activity [13].

• unwashed fruits and vegetables;

• pest control products; and

**4. Physical contamination**

physical contaminants in foods [12].

thorns

*Common sources of physical contaminants in foods.*

**Sources Contaminants**

**5. Cross contamination**

Storage and distribution

**Table 4.**

• cleaning agents;

pollutants, and natural toxins; which happen in food during chemical reactions at processing such as acrylamide, furan, and heterocyclic amines [12]. Other processes leading to the formation of contaminants include fermentation (e.g., ethyl carbamate, 3-monochloropropanediol) and disinfection (e.g., trihalomethanes). On the other hand, food contact materials are also kinds of chemical sources (e.g., formaldehyde, melamine, phthalates, and primary aromatic amines) that are able to leach into food. Some chemicals are naturally present in the environment, which includes ubiquitous pollutants such as dioxins and heavy metals may be increased

Physical contamination refers to food that is contaminated by a foreign object during production process stages. Physical contaminants in food could come from external sources, (such as metal fragments), or internal sources (such as bone particles and pits). They can enter food accidentally during pre- and postharvesting due to poor agricultural practices and also in manufacturing, storage, transportation, or retail. Some physical contaminants are considered as food safety concerns such as glass. Sometimes a physical contaminated food can also be biologically contaminated such as the presence of a fingernail. **Table 4** provides a summary of common sources of

Field Rocks/stones/sand, asphalt, metals/bullets, concrete particles, bones, wood fragments and

magnet fragments, washers, bolts, screening, plastics, grease/lubricants, rubber, insulation/seal materials, nail polish, jewelry, coins, pieces of gloves, finger cots, bandages, cigarette butts, gum, bones, pits, fruit stones, nut and animal shells, medications/tablets/

Processing Glass, ceramic/chards, metal fragments, staples, blades, clips, needles, keys, screws,

capsules, wood, pens, and pencils, rodents and insects

Metal, plastic, and wood fragments, insects and rodents

Cross-contamination occurs in food due to the contact of a contaminated substance coming from another food via many different ways and various sources

Some common sources of chemical contamination are:

• food containers made from non-safe polymers;

• chemicals used in equipment maintenance.

**8**

including: Dirty clothes, Utensils, Coughing, sneezing or even touching the face and hair with food, Pests, Flies, cockroaches, mice and rats, Contacting Raw food, Garbage and waste materials [12].
