Some Chemical Hazards in Foods and
the Illnesses they Cause
Hazard
Symptoms/outcome
Source/Cause
Food allergens and intolerances
Peanut allergy
Soybean allergy
Milk allergy
Milk (lactose)
intolerance
Egg allergy
Shellfish allergy
Flushed face, hives, swollen or itchy lips,
mouth, eyes, or tongue; tightness in mouth,
chest or throat.; difficulty breathing or
swallowing, drooling, wheezing, choking,
coughing; running nose, voice change;
vomiting, nausea, diarrhea, stomach pains;
dizziness, unsteadiness, sudden fatigue,
rapid heartbeat, chills; pallor, loss of
consciousness, coma, death. Peanut allergy
is responsible for more fatalities than any
other type of allergy
Acne and other skin conditions, like
eczema, Swelling, Nasal congestion,
Anaphylaxis, Asthma, Canker sores or fever
blisters, Colitis and other gastrointestinal
problems, including diarrhea,
Conjunctivitis, Shortness of breath, Fever,
fatigue, weakness, and nausea, Low blood
pressure, Itching, Hay fever, Hives
Skin reactions may include an itchy red
rash, hives, eczema, allergic "shiners"
(black eyes), and swelling of lips, mouth,
tongue, face or throat. Digestive system
reactions might include nausea, vomiting,
diarrhea, gas, bloating, or abdominal
cramps. Respiratory system reactions
include runny nose, sneezing, watery eyes,
itchy eyes, nasal congestion, wheezing,
shortness of breath, or coughing; or even
anaphylactic shock.
Cramps, bloating, gas, diarrhea, and nausea.
Not as serious as true allergy.
Peanuts, Peanut butter, Cold pressed peanut
oil, Peanut flour, baked goods containing
peanut products
Asthma, dermatitis, hay fever, diarrhea,
gastrointestinal symptoms, hives, nausea,
swelling of lips and mouth, vomiting,
wheezing, and in some cases, anaphylaxis.
Skin, stomach, or respiratory problems.
More specifically they can include nasal
congestion, hives, itching, swelling,
wheezing or shortness of breath, nausea,
upset stomach, cramps, heart burn, gas,
diarrhea, lightheadedness, or fainting.
Eggs, Egg whites, Egg yolks, Dried eggs or
egg powder, Egg solids, Lysozyme (used in
cheese manufacture), Foods containing eggs
including ice cream, pasta, breadings.
Abalone, Clams, Crab, Crayfish, Lobster,
Oysters, Scallops, Shrimp, Cockle, Sea
urchin, Mussels
Soy flour, Soy fruits, Soy nuts, Soy milk,
Soy sauce, Soy sprouts, Soybean granules
or curds, possibly soy oil or lecithin
Milk and milk solids; Non-fat, skim milk,
or powdered milk; Buttermilk; Evaporated
milk; Yogurt; Cream, cream cheese, sour
cream; Cheese, cheese powder, cottage
cheese, curds; Whey and whey products;
Butter, butter fat
Same as for milk allergy
Hazard
Tree nut allergy
Wheat gluten allergy
and intolerance
Symptoms/outcome
Source/Cause
Hives or blotching around the mouth which
may spread to the rest of the body,
immediate runny nose, sneezing and itchy
water eyes, coughing, choking or gagging,
wheezing and trouble breathing, and
cramps, vomiting and diarrhea. The allergic
reaction can stop at any stage, or may
progress to anaphylaxis and death
Celiac disease, Celiac Sprue (allergenic),
chronic diarrhea, with abdominal bloating,
sometimes pain, weight loss, nutrient
malabsorption
Almonds, Brazil nuts, Cashews, Chestnuts,
Filberts, Hazelnuts, Hickory nuts,
Macadamia nuts, Pecans, Pine nuts,
Pistachios, Walnuts, Foods containing nuts
(ex. Confections, pesto, almond paste)
Whole wheat or enriched flour, High gluten
flour, High protein flour, Bran, Farina,
Graham flour, Bulgur, Durum, Semolina,
Wheat malt, Wheat starch (may be used in
packaging aid), Modified starch
Naturally occurring toxins
Lectin or
hemagglutinin (plant
toxin)
Ciguatera Fish
Raw or undercooked kidney or white beans
Gastrointestinal, neurological, and
cardiovascular disorders. (tingling, burning,
numbness, drowsiness, incoherent speech,
and respiratory paralysis, death)
Groupers, barracudas, snappers, jacks,
mackerel, and triggerfish that have
consumed certain toxic algaes.
Paralytic Shellfish Poisoning, (nausea,
vomiting, diarrhea, and abdominal pain
accompanied by chills, headache, and fever)
Pufferfish poisoning, Fugu Poisoning
(tingling, burning, numbness, rapid death
possible)
Filter-feeding mollusks, particularly
mussels, clams, cockles, oysters, and
scallops.
Gonads, liver, intestines, and skin of
pufferfish or “fugu” fish.
Aflatoxins
Acute necrosis, cirrhosis, and carcinoma of
the liver
Fumonisins
Associated with esophageal cancer in
humans
Toxic and mutagenic effects in animals.
FDA believes that humans may be at risk of
harm at some level of exposure to patulin
Pre- and post-harvest growth of Aspergillus
flavus and A. parasiticuscorn and corn
products, peanuts and peanut products,
cottonseed, milk, and tree nuts such as
Brazil nuts, pecans, pistachio nuts, and
walnuts.
Pre-harvest growth of Fusarium
verticillioides and F. proliferatum in corn.
Apple juice and cider from apples infected
with certain species of Penicillium,
Aspergillus, and Byssochylamys. Primarily
post-harvest.
Poisoning (seafood
toxin)
Saxitoxin (seafood
toxin)
Tetrodotoxin,
(seafood toxin)
Mycotoxins
Patulin
Food additives and colorants
Sulfites
Asthma, chest tightness, nausea, hives, or
even anaphylactic shock; primarily affects
severe asthmatics
Food colorants
(FD&C Yellow #5)
May cause hives in fewer than one out of
10,000 people
Condiments, dried and glacéed fruit, jam,
gravy, dehydrated or pre-cut or peeled
"fresh" potatoes, molasses, shrimp, and
soup mixes, beverages (such as beer, wine,
hard cider, fruit and vegetable juices, and
tea)
Foods to which FD&C Yellow No. 5 has
been added, including butter, cheese, and
ice cream. Under federal law, the presence
of (FD&C Yellow #5) must be indicated on
the label.
Hazard
Flavors, preservatives
Monosodium
glutamate
Symptoms/outcome
Allergic-like reactions possible in
susceptible individuals
Headaches, palpitations, vomiting, nausea,
dizziness, sweating, ringing in the ears to
faintness. Often called the "Chinese
restaurant syndrome”
Source/Cause
Foods containing additives
Hydrolyzed vegetable protein (HVP),
natural flavorings, hydrolyzed milk protein,
autolyzed yeast, natural beef flavoring,
kombu extract, bouillon, natural pork
flavoring, barley malt, natural chicken
flavoring, natural seasonings, textured
protein, seasonings, malt extract,
hydrolyzed oat flour, tamari, malt flavoring
Toxic chemicals used in around processing facilities
Cleaners and
sanitizers
Fuels, lubricants, oils
Mild reaction to death. Safe when
approved pesticides are used according to
label direction.
Mild reaction to death. Safe when
approved pesticides are used according to
label direction.
Pesticides
Nausea, vomiting, stomach cramps,
diarrhea, headache, nervousness, blurred
vision, chest pain, confusion and twitching.
Convulsions and death at very high levels.
Safe when approved pesticides are used
according to label direction.
Toxic metals (arsenic,
antimony, cadmium,
copper, lead, tin, zinc,
mercury)
Mouth burning, nausea, vomiting, stomach
cramps, diarrhea, shock
Contaminated food, safe when used
according to label directions
Spills on food or food-contact surfaces,
indiscriminate or incorrect use in foodhandling facilities or equipment,
contaminated food.
Pesticide spills on food or food-contact
surfaces, indiscriminate spraying of foodhandling facilities or equipment, improper
storage of pesticides or improper container
labeling, application at excessively high
levels, premature harvest of food crops after
pesticide application and incomplete
washing of fruits and vegetables are all
critical sources of pesticide poisoning.
High-acid foods and drinks in contact with
metal food contact surfaces, contaminated
water.
Toxic chemicals formed during processing
Acrylamide
Heterocyclic amines
(HCAs)
Trans fatty acids
At high levels, toxicity to nervous system
and potential genetic damage that may lead
to cancer. Hazard in foods not confirmed.
May pose human cancer risk
Contributes to increased blood LDLcholesterol ("bad" cholesterol) levels
Starchy foods such as French fries, potato
chips, bread, rice, and processed cereals,
cooked at high temperatures.
Muscle meats such as beef, pork, fowl, and
fish cooked at high temperatures.
Partial hydrogenation of oils, butter.