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insanityrains38
From my knowledge, Most food poisoning is primarily caused by bacteria, viruses, and parasites rather than just toxic substances in food. But, some cases of food poisoning can be linked to either natural toxins (such as those in some mushrooms and pufferfish) or chemical toxins (such as pesticides or melamine). There have been some cases where mushrooms in the grocery have been mistaken for safe ones to eat when really they were toxic, and puffer fish not being prepared correctly therefor the food being contaminated and dangerous to eat. Foods that are moldy may also have invisible bacteria growing along with the mold. Yes, some molds cause allergic reactions and respiratory problems. And a few molds, in the right conditions, can produce "mycotoxins," poisonous substances that can make you very sick. While some molds are common in foods (such as blue cheese), other molds can produce toxins that cause illness depend on whether or not on how the food is prepared and how long it's been out to effect this.
mariejoepagaduan

Toxins from seafood, mushrooms and molds present the greatest potential for Chemical Contamination

Further Explanation

Chemical contamination happens when compounds are present in food that can cause illness or injury. It can occur in food production and processing at any stage. When chemicals are not controlled then potential risk to consumers increases.

Chemical present in food may not always be dangerous however the amount present will tell if it will pose danger or not. Some chemical may need exposure over a period of time before it poses a toxic effect.

Chemical contaminants can be categorized into three:

  • Naturally occurring chemicals
  • Intentionally added chemicals
  • Unintentionally or incidentally added chemicals.

Toxins from seafood, mushrooms and molds will fall under naturally occurring chemicals category of contaminants or hazards.

Naturally Occurring Chemicals are chemicals originated from various plants, animals or microorganisms. Mostly these chemical are already present prior to or during harvest. Although these naturally occurring toxins are biological in nature, they are traditionally categorized as chemical hazards due to the way it occur and the way food handlers treat it once detected.  

Why considered contaminant?

Seafood – certain species of seafood produce an allergic reaction to individual who are sensitive to an allergen. When an allergen (protein) reacts with the immune system of an individual who is sensitive to allergen, allergic reaction will occur.  Also certain species of fish (e.g., tuna) when it gets spoiled can result in production of toxic levels of histamine and related compounds.

Molds - molds that grow on certain food like corn can create toxins (aflatoxins)

Mushroom – certain fungi can produce toxins after ingestion

Learn more

  1. Food hazard https://brainly.com/question/4254210
  2. Food safety https://brainly.com/question/4226085
  3. Allergen https://brainly.com/question/10558783

Keywords: Chemical contamination, Allergen, Toxins

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