ABSTRACT
Modern human civilization, with increased use of modern technology, chemicals, and changes in farming practices has resulted in the contamination of a majority of natural resources including water and air. These chemicals eventually find their way into the food chain. Consequently, food toxicity has emerged as a major issue that hinders the availability of quality, nutritious food to all human beings across the world. In general, the food toxins can be broadly be divided into two classes: conventional and emerging toxins. Emerging toxins are generally recently discovered, whose toxic potential has not been studied/identified yet, unregulated or not strictly regulated by existing legislation with a potential to cause disorders in human/animal populations at present or at future times. These are produced due to food processing and/or interaction with different integral parts of food items. The environmental toxins, commonly classified as emerging toxins, are constantly growing in the modern period. Disinfectants, detergents, chemical insecticides, and pesticides, sanitizers, etc., are potential sources of several types of emerging toxins. Also, some biological agents that were previously non-toxic or remained commensals in humans and animals have gained the pathogenic capacity and lead to the production of emerging toxins in food and food products. These emerging toxins are associated with basic allergic reactions to complex systemic disorders, including cancerous states. Advanced analytical techniques like nanomaterials and nanotechnology along with the available routine techniques will help in controlling the issue of toxicity in food and food products with regard to emerging toxins and contaminants.
