ABSTRACT
Contaminated food is one of the most widespread public health problems of the contemporary world and causes considerable mortality (Nawaz 2003). In recent years, a number of high-pro‘le food-safety emergencies have shaken consumer con‘dence in the production of food and have focused attention on the way food is produced, processed, and marketed. Contaminants in foods can be grouped accordingly to their origin and nature. Essentially, these are microbiological (bacteria, viruses, parasites), exogenous matter (biological, chemical, physical), natural toxins (seafood toxins, mycotoxins), other chemical compounds (such as pesticides, toxic metals, veterinary drug residues, undesirable fermentation products), and packaging materials. Most of the agents found in food are natural contaminants from environmental sources, but some are deliberate additives (Roberts 2003). While the term contaminant covers harmful substances or microorganisms that are not intentionally added
4.1 Introduction .................................................................................................... 89 4.1.1 Food Residues and Pathogens in Food Safety .................................... 89 4.1.2 Food Pathogen Detection by Culture and Rapid Methods ................. 91 4.1.3 Pesticide and Drug Residue Detection Methods ................................93
