Public health depends on a safe and sanitary food supply, but a recent data analysis by Sedgwick found that undeclared allergen contamination, bacteria, and foreign objects was the leading cause of food and beverage product recalls in Q3 2023. In 2024, food contaminant control is critical for regaining public trust. Stakeholders need to ensure appropriate processes are followed in every operation to protect public health and product integrity while avoiding triggering recalls.
The challenge for these stakeholders is that contamination of food and beverage products comes from various sources, each with unique prevention measures and corrective actions. Here’s what you need to know about the different types of contamination and what to do about it.
Food contaminants are categorized according to their origin, and their potential impact on human health. The five most common food and beverage manufacturers need to manage are:
Chemical contaminants generally consist of mechanical lubricants or cleaning solutions that accidentally come into contact with food and beverage products during production but can also include pesticide residues not removed from ingredients prior to processing. Mechanical lubricants from manufacturing equipment may leak onto food products due to equipment malfunctions while cleaning agents like detergents and sanitizers contaminate products if not adequately washed from surfaces.
Food Contaminant Control Measures:
Physical contaminants encompass foreign materials that intentionally enter food products from malicious adulteration and tampering or unintentionally during production. The foreign materials include plastic from packaging, metal fragments from manufacturing equipment, as well as wood, insects, pest droppings, or other organic materials from farms that haven't been sifted before processing. These contaminants can pose a range of health hazards if ingested, including choking, teeth damage, cuts to the lips, mouth, and digestive tract, and more.
Food Contaminant Control Measures:
Microbial contamination encompasses the spectrum of microorganisms, ranging from bacteria (such as Salmonella, E. coli, and Listeria) to viruses (such as norovirus and hepatitis A) to fungi and molds (that produce mycotoxins) in food and beverage products. Whether they originate from inadequately sanitized surfaces, the processing environment, or infected workers, they can cause foodborne illness outbreaks that injure consumers and destroy a brand’s reputation.
Food Contaminant Control Measures:
Allergens can contaminate food and beverage products during production, processing, handling, or storage with simple cross-contact between allergens and non-allergen containing food products. Allowing undeclared allergens into a product can cause potentially life-threatening reactions in sensitive individuals.
Food Contaminant Control Measures:
Environmental contamination occurs when agricultural products and ingredients at farms are polluted with heavy metals, air, and water contaminants. These contaminants may originate from industrial activities, transportation emissions, agricultural practices, or natural sources and get absorbed by plants or animals, posing health risks to consumers who ingest them over time.
Food Contaminant Control Measures:
Every contaminant represents a considerable risk to public health, the integrity of the food supply, and the reputation and financial well-being of every food and beverage manufacturer in the industry. Seeking guidance from knowledgeable third-party consultants and educators is critical to prevent contamination and train employees on proper protocols throughout the production cycle.
With over 100 years of experience in food safety, AIB International offers unmatched expertise on good manufacturing practices and risk mitigation. Learn how our Foreign Material Control Assessment, Microbiology and Food Safety, and Food Safety and Sanitation for Food Plants can empower your team.