Chemical Hazards

Chemical hazards can occur at any point during harvesting, storage, preparation and service. When toxic chemicals used for pest control or for cleaning and sanitizing food contact surfaces and food preparation equipment come into contact with food, the food may be contaminated by those chemicals.

Toxic metals such as copper, brass, cadmium, lead and zinc can be a source of chemical contamination. Zinc, used in galvanized containers (garbage cans) and in gray enamelware containers which may be plated with anatomy or cadmium, can make acidic foods such as orange juice or tomato sauce and pickles poisonous. Pottery dishes with lead glazes should not be used to prepare or serve food.

Intentionally added chemicals help to maintain a food's freshness or to enhance flavors in foods. Check the food ingredient label for more information about the additives. Excessive use of some additives has been linked (see Fact Sheet Food Allergies and Fact Sheet Food Additives) to cases of lethal allergic reactions particularly among sensitive individuals, in particular, asthmatics.

Foodservice establishments are prohibited by law from using sulfites to maintain product freshness. However, they are still approved for use in some food processing operations, for example, processing shrimp and manufacturing wine. If they are used, the product must be clearly labeled.


Source: http://www.uri.edu/ce/ceec/fshazards.html