Preventing chemical contaminants in food: Challenges and prospects for safe and sustainable food production

Human exposure to chemical contaminants in food has resulted into various health related problems. To prevent and mitigate hazardous exposure to chemical contaminants in food, it is imperative to understand the sources and resultant health problems when exposed. The article, therefore, brings to light the issue of chemical contamination in food, which has become a growing concern due to its potential harm to human health. This is in line with the United Nations’ sustainable development goal number three, which seeks a substantial reduction of illnesses from chemical contamination by 2030.

It covers a range of topics, including the various sources of chemical contamination, the health problems that can arise from exposure to these contaminants, and the presence of naturally occurring contaminants in food. The article emphasizes that the food production process, including processing, packaging, transportation, and storage, can greatly contribute to food contamination. The article suggests the appropriate legislative measures, along with strong surveillance and enforcement, that can help to reduce the amount of chemical contamination in food. To achieve this, the article advocates for the continued production of food with minimal chemical contamination.

There is a need to consider the economic impact of diseases caused by toxic chemical exposure in food, in line with global sustainability and best practices goals. Finally, the article suggests that by adopting best practices from around the world, we can help to bridge knowledge gaps and provide benefits to developing countries.