What is the most common source of chemical contamination in food?

Cleaning supplies and pesticides are indeed the most common source of chemical contamination in food. This is primarily because various chemicals used for sanitation and pest control can inadvertently end up on food surfaces or in food products themselves. For example, if cleaning supplies are not properly rinsed off equipment or if foods are stored near pesticides, there is a high risk of chemical residues contaminating the food. This type of contamination can pose serious health risks to consumers, potentially leading to foodborne illnesses or toxic reactions.

In contrast, foodborne viruses, undercooked meats, and improper food storage are primarily associated with biological contamination or improper handling, rather than chemical contamination. While these issues are significant in their own right, they do not relate to the introduction of harmful chemical substances into food in the same way that the use of cleaning supplies and pesticides does.