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Critical Reviews in Food Science and Nutrition Volume 61, 2021 - Issue 9
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Chemical food contaminants during food processing: sources and control

Changjian Lia State Key Laboratory of Food Science and Technology, JiangnanUniversity, Wuxi, China; ;b School of Food Science and Technology, Jiangnan University, Wuxi, China; ORCID Iconhttps://orcid.org/0000-0001-6486-3276View further author information
ORCID Icon,
Changyan Lic YanTai Institute, China Agricultural University, Shandong Province, ChinaView further author information
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Hang Yua State Key Laboratory of Food Science and Technology, JiangnanUniversity, Wuxi, China; ;b School of Food Science and Technology, Jiangnan University, Wuxi, China; View further author information
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Yuliang Chenga State Key Laboratory of Food Science and Technology, JiangnanUniversity, Wuxi, China; ;b School of Food Science and Technology, Jiangnan University, Wuxi, China; View further author information
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Yunfei Xiea State Key Laboratory of Food Science and Technology, JiangnanUniversity, Wuxi, China; ;b School of Food Science and Technology, Jiangnan University, Wuxi, China; View further author information
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Weirong Yaoa State Key Laboratory of Food Science and Technology, JiangnanUniversity, Wuxi, China; ;b School of Food Science and Technology, Jiangnan University, Wuxi, China; View further author information
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Yahui Guoa State Key Laboratory of Food Science and Technology, JiangnanUniversity, Wuxi, China; ;b School of Food Science and Technology, Jiangnan University, Wuxi, China; Correspondence[email protected] [email protected]
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He Qiana State Key Laboratory of Food Science and Technology, JiangnanUniversity, Wuxi, China; ;b School of Food Science and Technology, Jiangnan University, Wuxi, China; View further author information
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Pages 1545-1555 | Published online: 12 May 2020
 
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Abstract

With the development in international food trade, there has been emerging risks in the food chain. Food contamination can be caused by several factors in a complex food chain. This articles provides a comprehensive review of known chemical contaminants from the production of raw materials to the consumption of food products as well as prevention and control measures. Specifically, this review discusses the following topics, raw material contamination caused by environmental pollution, endogenous food contamination caused by processing methods, and cold chain system challenges in food e-commerce.

Disclosure statement

The authors declare no conflict of interest.

Additional information

Funding

The work described in this article was supported by National Key R&D Program of China (2018YFC1602300), the Natural Science Foundation of Jiangsu Province (BK20171139), Key R&D Program of Jiangsu Province (BE2019362), Forestry Science and Technology Innovation and Extension Project of Jiangsu Province (No.LYKJ[2017]26), National First-class Discipline Program of Food Science and Technology (JUFSTR20180509), Science and Technology Project of Jiangsu Bureau of Quality and Technical Supervision (KJ175923 and KJ185646), China Postdoctoral Science Foundation Funded Project (2018M642165), and Science and Technology Plan of Suzhou City (SS2019016).

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