elintarvikekontaminaationa

Elintarvikekontaminaatio, commonly referred to as food contamination, denotes the presence of undesirable substances in food that may pose health risks or degrade quality. Contaminants can be biological (bacteria, viruses, parasites, fungi), chemical (pesticides, heavy metals, cleaning agents, food additives, toxins), or physical (foreign objects such as glass, metal fragments, hair). Sources of contamination include the production environment, handling practices, processing equipment, packaging materials, and distribution channels.

Regulatory authorities worldwide set limits for specific contaminants and mandate monitoring programs to safeguard public health. In the European Union, the European Food Safety Authority (EFSA) and national agencies establish maximum residue levels for pesticides and contaminants. In the United States, the Food and Drug Administration (FDA) and United States Department of Agriculture (USDA) enforce standards through inspections and testing.

Prevention strategies focus on Good Agricultural Practices (GAP), Good Manufacturing Practices (GMP), Hazard Analysis and Critical Control Points (HACCP), and proper hygiene throughout the supply chain. Temperature control, cross‑contamination avoidance, and thorough cleaning of equipment are essential measures. When contamination is detected, recalls may be issued, and affected batches are removed from the market.

Health impacts of elintarvikekontaminaatio range from mild gastrointestinal discomfort to severe foodborne illness, chronic toxicity, or allergic reactions. Vulnerable populations, such as children, the elderly, pregnant women, and immunocompromised individuals, are at higher risk. Ongoing research aims to improve detection methods, develop rapid testing technologies, and reduce the incidence of contaminant exposure in the food system.