<unk> ion refers to the presence of harmful chemicals and microorganisms in<unk> , which can cause consumer illness. This article addresses the chemical<unk> ion of<unk> s, as opposed to microbiological<unk> ion, which can be found under<unk> borne illness. The impact of chemical<unk> s on consumer health and well-being is often apparent only after many years of processing and prolonged exposure at low levels (e.g., cancer). Unlike<unk> -borne pathogens, chemical<unk> s present in<unk> s are often unaffected by thermal processing. Chemical<unk> s can be classified according to the source of<unk> ion and the mechanism by which they enter the<unk>  product.
Food contaminant
Pesticide residue
Human pathogen
Carcinogenic parasite
Opportunistic infection
Foodborne illness
Laboratory-acquired infection
Animal allergy