Toxicants in food are classified into natural food toxicants (e.g., allergens, plant toxins, mycotoxins, marine toxins, heavy metals, bacterial toxins), contaminants (e.g., pesticide residues, antibiotics, environmental pollutants), substances added to food (e.g., food additives), and toxicants generated during food processing (e.g., acrylamide, nitrosamines). This classification helps in identifying and managing potential risks in food safety.
