Chemical Contaminants in Food Safety

Natalie Thatcher, a toxicologist at EFSA, discusses chemical contaminants in food. She explains that all foods are made of chemicals and can be contaminated at any stage, from production to consumption. Contaminants are categorized as naturally occurring or man-made, with examples like nitrates in vegetables and pesticide residues. The role of science is to evaluate evidence to ensure food safety while maintaining health benefits.

What are the basic components that make up all foods and living matter?

• Proteins and vitamins

• Chemicals

• Enzymes

• Minerals and water

At which stage can food contamination occur?

• Only during processing

• At any stage in the food chain

• Only during distribution

• Only during farming

What are contaminants?

• Substances with nutritional benefits

• Compounds with toxicological properties

• Natural food additives

• Preservatives used in food

Which of the following is a naturally occurring contaminant?

• Nitrates in vegetables

• Dioxins

• Brominated flame retardants

• Acrylamide

What are mycotoxins?

• Toxins produced by animals

• Toxins produced by plants

• Toxins produced by fungi

• Toxins produced by bacteria

What is an example of a man-made contaminant?

• Carbohydrates

• Mycotoxins

• Acrylamide

• Nitrates

How can residues from pesticides enter our food?

• Through water contamination

• Through spraying on crops

• Through industrial smoke

• Through natural growth

Which of the following is a pollutant that can accumulate in fish?

• Mycotoxins

• Acrylamide

• Nitrates

• Dioxins

What is the role of science in food safety?

• To eliminate all contaminants

• To balance safety and health benefits

• To enhance food flavor

• To increase food production

Why is oily fish considered important despite potential contamination?

• It is a source of carbohydrates

• It is a part of a healthy balanced diet

• It is free from contaminants

• It is easy to cook