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Parasites and chemical contaminants can cause foodborne illnesses, emphasizing the importance of preventing chemical contamination in food products.
Parasites are a type of contaminant that can cause foodborne illness. These microscopic organisms can contaminate food and lead to infections when ingested.
Chemical contaminants, such as pollutants like dioxins and metals like lead and methyl mercury, can also make food harmful and contribute to foodborne illnesses.
Preventing chemical contamination in food products is crucial to safeguarding consumer health and well-being.
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