Define harmful substances in food production.

Harmful substances in food production refer to any chemicals, pesticides, additives, or contaminants that can pose a risk to human health when consumed. These substances can include heavy metals, such as lead and mercury, pesticides and herbicides, food additives like artificial colors and flavors, and contaminants like bacteria, mold, and toxins produced by fungi or bacteria. Exposure to harmful substances in food production can lead to a range of health issues, including food poisoning, allergic reactions, organ damage, and even cancer.

Harmful substances in food production include:

Biological hazards:

- Bacteria (e.g., Salmonella, E. coli)
- Viruses (e.g., Hepatitis A, Norovirus)
- Parasites (e.g., Toxoplasma, Giardia)

Chemical hazards:

- Pesticides
- Fertilizers
- Veterinary drugs
- Mycotoxins (produced by mold)
- Heavy metals (e.g., lead, mercury)
- Dioxins and furans
- Unintentional contaminants (e.g., cleaning agents, packaging materials)

Physical hazards:

- Glass
- Metal
- Plastic
- Wood

Other hazards:

- Allergens (e.g., peanuts, shellfish)
- Natural toxicants (e.g., scombroid poisoning from fish, nightshade toxicity from potatoes)