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| Food contaminants ： ウィキペディア英語版 |
Food contaminant
Food contamination refers to the presence in food of harmful chemicals and microorganisms which can cause consumer illness. This article addresses the chemical contamination of foods, as opposed to microbiological contamination, which can be found under foodborne illness.
The impact of chemical contaminants on consumer health and well-being is often apparent only after many years of processing.Prolonged exposure at low levels (e.g., cancer). Chemical contaminants present in foods are often unaffected by thermal processing (unlike most microbiological agents). Chemical contaminants can be classified according to the source of contamination and the mechanism by which they enter the food product.
==Agrochemicals==
Agrochemicals are chemicals used in agricultural practices and animal husbandry with the intent to increase crops and reduce costs. Such agents include pesticides (e.g., insecticides, herbicides, rodenticides), plant growth regulators, veterinary drugs (e.g., nitrofuran, fluoroquinolones, malachite green, chloramphenicol), and bovine somatotropin (rBST).
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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