Table 1.
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 |