Table 1.

Risks associated with food hazards

Food hazards	Risk level
	Developing countries	Developed countries
Nutritional deficiency	High	Low
Nutritional imbalance (for example, obesity, excess intakes of salt, saturated and trans fats)	Moderate	High
Natural occurring toxicants in food (for example, alkaloids, legume toxins, cyanogenic glycosides)	High	Low
Microbiological contamination (bacteria, viruses, parasites, mould, and algal toxins)	Very High	Moderate
Contaminants in food (heavy metals, organic chemicals)	Moderate	Low