Emerging Food Contaminants

Food safety has traditionally focused on visible contaminants like bacteria, pesticides, and heavy metals. However, as food systems evolve and the use of industrial chemicals increases, new, often invisible risks have emerged. These risks, which can be characterized as ghost molecules or emerging contaminants, that may be present in trace amounts, often undetectable by traditional food safety protocols, yet potentially hazardous. Microplastics, PFAS and pharmaceutical residues are leading examples of such contaminants that have infiltrated the modern food supply. The implications of their presence in food ranging from endocrine disruption to carcinogenic effects are still being explored. With increasing consumer awareness and regulatory concerns, the need to address these invisible contaminants is more urgent than ever. This chapter focuses on source, occurrence, detection methods and toxicity of these emerging contaminants in the food chain.