ABSTRACT
Basically, foods are very complex chemical systems and are not merely sources of chemicals. Most commodities, e.g., drugs, fuels, metals, glass, ceramics, textiles, and paper, consist of one or a few chemicals, but most natural foods contain hundreds of compounds and their characteristics may be due to micro-rather than macroconstituents. Many of a food’s constituents interact chemically, physically, and sensorially during the processing, storage, and ingestion of the food, the results of which dominate the physical and organoleptic properties of the food. Foods are unstable systems being susceptible to biological, chemical, and physical deterioration, and act as vectors for pathogenic and food-poisoning microorganisms and of indigenous or contaminating toxins or antinutrients. e primary function of foods is to supply all macro-and micronutrients in adequate and balanced amounts, but for most people, especially those in developed societies, who consume adequate or even excessive amounts of nutrients, the organoleptic aspects and safety of foods are most important. Food safety is of utmost importance and in this respect, at least three aspects are important: (1) freedom from indigenous, endogenous, and exogenous toxins and other contaminants, (2) freedom from pathogenic and food-poisoning microorganisms, and (3) balance of nutrients.
