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CHEMICAL ASPECTS OF FOOD SAFETY AND QUALITY IN THE SHORT SUPPLY CHAINS L. Pussemier*, L. Herman 1,3, X. Van Huffel 2, A. Huyghebaert 3 1 ILVO 2 FASFC 3 Scientific Committee FASFC * Speaker: Dr. ir. Luc Pussemier Operational director CODA‐CERVA Vice‐chair of the Scientific Committee of the FASFC E‐mail: luc.pussemier@coda‐ ABSTRACT Many chemicals may impact food quality and safety during the progress of the ingredients throughout the food chain. Some of those chemicals are undesirable in food but they can enter the food chain at several critical steps whilst, on the other hand, some useful or beneficial chemicals can be lost during some specific steps of the food chain. Those two phenomena can lead to potential negative impacts on public health. The first group of hazardous chemicals is made of i) environmental pollutants (POPs, heavy metals), ii) agricultural inputs (pesticides, veterinary drugs, fertilizers), iii) toxic compounds of which the entry in the food chain depends on some specific crop management practices or weather conditions (mycotoxins, toxic weeds or seeds), iv) contaminants that are specific to the process used for food preparation (acrylamide, benzene) or contaminants that are released from technological aid agents (dioxins, metals), and v) contaminants that can be released from several materials in contact with food (plasticizers, heavy metals, chemical constituents released by several packing materials). On the other hand the beneficial food (micro‐)constituents that can be lost belong to the group of vitamins, essential elements, plant antioxidants, etc. Local foods stemming from the short food supply chains may differ from their long chain counterparts in several ways that will be analyzed in more detail in this presentation. INTRODUCTION When dealing with food safety and food quality, it is important to present a whole picture and not focus or restrict ourselves to some particular hazards or traits. First of all, it is necessary to look at all parameters able to influence the presence (or absence) of harmful (or beneficial) chemicals from “stable to table” by looking successively at the production environment, the mode of crop production (conventional, organic, etc.) as well as at the chemicals originated (or destroyed) during food processing, storage and packaging. In addition, it is also important to 45

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