Estudo de revisão sobre contaminantes químicos em alimentos processados

Abstract

The increased consumption of processed foods has raised concerns about the presence of chemical contaminants, substances that may compromise food safety and pose risks to human health, constituting a relevant issue for nutrition and public health. In this context, this study aimed to analyze the main chemical contaminants found in processed foods, addressing their sources of contamination, methods of identification, health impacts, and prevention and control strategies. This is a bibliographic study of a qualitative nature and descriptive and exploratory approach, based on scientific articles, books, legislation, and technical documents. The literature review showed that chemical contaminants may originate from environmental, agricultural, and technological sources, as well as from the migration of substances present in food packaging. Among the main contaminants are heavy metals, pesticide residues, mycotoxins, acrylamide, polycyclic aromatic hydrocarbons, and bisphenol A. It was also found that factors such as high temperatures, processing time, and inadequate storage conditions may favor the formation, persistence, or accumulation of these compounds in foods. For their identification and monitoring, analytical techniques such as gas and liquid chromatography coupled with mass spectrometry and atomic absorption spectrometry are particularly relevant. It is concluded that the adoption of good agricultural and manufacturing practices, combined with analytical monitoring and compliance with health regulations, is essential to reduce exposure to chemical contaminants, contribute to public health, and ensure greater food safety and quality.