The presence of biological, chemical, physical, or other unwanted agents in food that may compromise its safety, quality, or suitability.
Biological contamination can involve microorganisms or parasites; chemical contamination can involve substances such as pesticides, toxins, heavy metals, or chemicals migrating from packaging; and physical contamination can involve foreign objects such as glass or metal fragments.
Contamination does not always mean that illness will occur. The health significance depends on the contaminant, its concentration, the amount consumed, the person’s exposure, and other relevant factors.
Contamination can occur at many points between production and consumption. Packaging can help prevent contamination, but damaged, inappropriate, or poorly handled packaging can also become a route through which contaminants reach food.
COMMONLY CONFUSED WITH
- Food spoilage: deterioration that affects food quality and may or may not involve a safety hazard.
- Food safety: the broader condition in which food is managed so that it does not cause unacceptable harm when consumed as intended.
SEE ALSO