Kontaminanten

Kontaminanten are substances that are not intentionally added to food but are present as a result of production, processing, packaging, transport, or environmental contamination. These can include chemical, biological, or physical agents. Chemical contaminants can arise from pesticides, veterinary drugs, cleaning agents, packaging materials, or environmental pollutants like heavy metals. Biological contaminants encompass microorganisms such as bacteria, viruses, and parasites, as well as their toxins. Physical contaminants are foreign objects like glass shards, metal fragments, or plastic pieces.

The presence of kontaminanten can pose risks to human health, ranging from immediate allergic reactions or food poisoning to long-term effects like cancer or reproductive issues. Regulatory bodies worldwide set maximum permissible levels for various kontaminanten in food to protect public health. Food manufacturers and producers implement measures throughout the supply chain to prevent or minimize contamination. These measures include good manufacturing practices, rigorous quality control, proper storage and handling, and careful selection of raw materials and packaging. Consumers can also reduce their risk by practicing safe food handling at home, such as washing produce and cooking food thoroughly. Understanding what kontaminanten are and how they can enter the food supply is crucial for ensuring food safety.