Chemical hazards may occur naturally or may be introduced during any stage of food processing.
Examples of chemical hazards include:
- chemicals intentionally used in food processing such as processing aids, food additives
- chemicals that are by-products of processing such as nitrosamines, chloramines
- chemical contamination from equipment such as lead-soldered seams
- industrial chemicals such as cleaning agents, oils, gasoline, lubricants, ammonia
- naturally occurring toxicants such as products of plant, animal or microbial metabolisms, including mycotoxins, histamines, marine biotoxins
- agricultural chemicals such as pesticides, antibiotics and other veterinary drugs, fungicides, rodenticides, algicides, fertilizers
- nutrients such as over-addition of vitamins and/or minerals
- food allergens such as peanuts, tree nuts, sesame seeds, milk, eggs, fish, crustaceans, shellfish, soy, mustard and wheat, sources of gluten and sulphites
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