The Role of Analytical Chemist and Chemical Engineering in Optimizing Food Safety: A Process Control Approach to Reducing Contamination Risks

Aim: To examine the role of analytical chemist and chemical engineering in optimizing food safety focusing on a process control approach that can be employed in reducing contamination risks. Problem Statement: Various health related problems as a result of human exposure to chemical contaminants in food have been observed by studies. It is imperative to have broad knowledge about the sources and the consequential health problems when exposed in order to prevent and mitigate hazardous exposure to chemical contaminants in food. Significance of Study: The article discusses the issue of chemical contamination in food, which has become a rising worry due to its potential harm to human health. It is imperative for Analytical Chemists and Chemical Engineers to play active role optimizing food safety via the application of optimization process control techniques that can minimize the contamination risks. Methodology: The applicable tools adopted in writing this review article include published articles, recent research write-ups and relevant books retrieved from google, scopus and other research journal database in the area of food safety, sustainability and contaminants minimization. Discussion: This review article covers different sources of chemical contamination, the health challenges that can occur when exposed to these contaminants, and the availability of naturally occurring contaminants in food. It was stated that the food production process involving packaging, processing, transportation and storage can seriously contribute to food contamination. In this article, the pivotal roles of Analytical Chemists and Chemical Engineers to optimize food safety via optimization process control techniques in order to reduce the contamination risks are also discussed within. Among the suggested steps to minimize food contamination include taking appropriate legislative measures and strong enforcement and surveillance. To attain this, the article emphasizes the need for continuous food production with minimal chemical contamination. Conclusion: It is imperative to consider the economic influence of diseases caused by harmful chemical exposure in food alongside best practices goals and global sustainability. In conclusion, the active roles of Analytical Chemists and Chemical Engineers in controlling and minimizing contaminants in food cannot be underestimated.