Tag: Food hazards

According to the World Health Organization, there is no known safe level of lead exposure, yet trace amounts of this toxic metal are sometimes detected in food products. The question, **why is lead allowed in food**, is complex, rooted not in intentional additives but in the pervasive environmental contamination from historical and ongoing industrial activities.

A 2018 study reported that Americans consumed over 2.45 billion pounds of avocados, a fruit that contains a natural fungicidal toxin called persin. While considered a superfood for humans, the question, "Which fruit contains the toxin persin?", is critical for anyone with pets or livestock, as the compound can be dangerous to many animals.

According to Manipal Hospitals, artificial ripening agents like calcium carbide can leave toxic arsenic and phosphorus residues on fruits, posing significant health risks. To protect yourself and your family, you need to learn how do you know if a fruit is artificially ripened and choose safe, naturally-matured produce instead.

Heating ghee above its smoke point or reusing it multiple times can cause significant molecular degradation, transforming its healthy fats into harmful compounds. This process compromises its nutritional benefits and can introduce health risks, revealing why we should not heat ghee excessively.

According to the National Institute of Health, 100 grams of moist peach seed can contain 88 mg of cyanide, confirming that it is not safe to eat these pits. This article will explore why you should never eat peach pits, the toxic compounds they contain, and the potentially fatal risks of doing so.

According to the Food and Agriculture Organization (FAO), approximately one-quarter of the world's crops are affected by mycotoxins, with aflatoxins being among the most dangerous. Understanding what foods are most at risk for aflatoxin contamination is the first step in mitigating health risks, which can range from liver damage to cancer.

While an occasional accidental swallow is harmless, the compound amygdalin found in many fruit seeds and pits can produce hydrogen cyanide when crushed. This critical fact is at the heart of understanding **which fruit has poisonous seeds** and how to enjoy fruit safely without worry.

Apricot kernels contain a natural compound called amygdalin, which converts into toxic cyanide in the body. Knowing exactly how many apricot kernels should you eat a day is critical due to this very real risk of poisoning. Most health authorities advise extreme caution or complete avoidance.

According to the World Health Organization, an estimated 600 million people fall ill after eating contaminated food each year, and 420,000 die from it. To combat this, it is crucial to understand what are the three types of hazards that can contaminate food, which are biological, chemical, and physical hazards. This knowledge is the foundation of any effective food safety program, from farm to fork.

Each year, about 600 million people worldwide get sick from contaminated food. It's crucial to understand the three main types of food contamination: biological, chemical, and physical.