Food Hazards

Milk and milk products contain several constituents, namely, proteins, fat, lactose,vitamins, minerals and some other minor constituents. These constituents are required to sustain life. We all expect food to be nutritious, wholesome and safe.Absolutely safe food is that food, which will not cause any damage or harm.However, our food is subject to contamination and therefore, relative food safety can be defined, as the practical certainty that injury or damage will not result from a food used in a reasonable and customary manner and quantity. Food Safety can be understood in a better way if we use two basic concepts toxicity and hazard.Toxicity is the capacity of a substance to produce harm or injury. Harzard is the  relative probability that harm or injury will result when the substance is used in proposed manner and quantity. A hazard may be biological, chemical or physical agent in a food, which has the potential to cause harm or injury to the health.

Biological Hazard: It include pathogenic bacteria, fungus, virus and parasites and toxins synthesized by these organisms.

Chemical Hazards: It include naturally occurring toxicants such as trypsin inhibitors, solanins, haemagylutnins, phytates, cynagonic glycosides and alkaloids, heavy metals (lead, merury, arsine, cadminimum etc), pesticide residues like DDT, malatheion, parathion, endosuffon etc. chemical hazards can be mycotoxins like aflatoxins developed on nuts, corn, veterinary drugs residues and also unapproved additives or additives added in excess.

Physical Harzards:- It include extraruous matter such as glass, stones, wood, metal, bits etc.