Seafood Chemical Hazards #2 & 3 from natural environment and by Humans
Chemical hazards include water, food contact materials, cleaning agents, pest control substances, contaminants (environmental, agricultural and process e.g. acrylamide), pesticides, biocides, and food additives.
Where are they coming from?
There are 3 origins:
- Exist or formed naturally from the species
- From the animals’ s living environment or accidentally addressed by huma
- Added with purpose
2. Hazards from Environment or accidentally addressed by human
A. From Environment
- Heavy Metal: Pb, Hg, Cd from industry waste, hospital, domestic wastewater affecting the fishery water.
- Pesticides (Agricultural influences)
B. Chemical Hazards accidentally addressed by humans (without recognition)
- Residues of Veterinary Drugs in raw materials (Incorrect application drugs in Aquaculture)
- Antibiotics: using prohibited antibiotics (INF, Chloramphenicol, …) or overuse legal antibiotics like Tetracycline,…) in Aquaculture.
- Assisted Reproductive Drugs: Progesterone, Testosterone, …
- Detergent, antiseptic, motor oil used in the production incorrectly can have a chance to affect the goods.
- Aflatoxin: frequently exist in food from nuts or cereal.
C. How do Vietnamese control this?
NAFIQAVED and some associations of aquaculture resources protection regularly arrange many inspections of the farms/ factories. The results will be released monthly to every branch/ office of the company. Hence, when buying the inputs, we can refer to the residue test results of NAFIQAVED.
3. Chemical Hazards are used in food purposely
There are several chemicals used in food manufacturing with deceitful purposes
- In order to preserve the goods, Borat and urea are used illegally to have a fake good-looking appearance which is very harmful to consumers.
- Sulfite was allowed with limitation by some countries to preserve shrimp not turning dark spots. This must be written on the label since Sulfite can cause allergy.
- Overused food additives or banned industrial color can affect badly human health
How to manage?
- Actively control and supervise strictly in using food additives.
- Regularly updates used chemicals info.
- Randomly test samples when having any suspicion.
We’ll see you in part 2 of this series: Seafood Hazards#4- The physical Hazards
Please stay safe and be aware of your sourcing.
An Phat Foods Team
Meet us on: https://www.linkedin.com/company/an-phat-foods-export-import-company-limited/?viewAsMember=true