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Food contamination: Emerging biological risks in foods.

Mini Review

The focus of this issue of Foods is on the problems with microbiological, chemical, and physical contamination of food products. Foods that are damaged or tainted because they either contain microorganisms, such as bacteria or parasites, or toxic compounds that render them unsafe for consumption are often referred to as contaminated foods. It is more typical for food contaminants to be biological than chemical or physical. These pollutants can enter a food product through a variety of points along the supply chain, rendering it unsafe for human consumption. Yersinia enterocolitica, Listeria monocytogenes, Salmonella spp, Shigella spp, Pathogenic Staphylococcus aureus, Bacillus cereus, Campylobacter jejuni, Clostridium botulinum, Clostridium perfrigens, Pathogenic Escherichia coli, Shigella spp, Vibrio cholera, V. parahaemolytic (a type of biological contaminant). Pesticides, heavy metals, and other foreign chemical agents are examples of the chemical food pollutants that can enter the food supply chain.