When most people think of food safety, they picture washing hands, keeping the kitchen spotless, and ensuring food is cooked correctly. But what if the real dangers are the ones you can’t see?
Beyond visible dirt and bacteria, numerous hidden contaminants, such as toxic chemical residues on fresh produce and harmful substances leaching from packaging, pose significant risks to our health. Even the cleanest kitchens can unknowingly harbor these invisible threats, often undetected until they cause harm.
Micaela Calahorrano Moreno, a distinguished chemical engineer with expertise in food safety, delves into the hidden and often overlooked risks lurking in our everyday meals.
Through her in-depth knowledge, she uncovers the unseen dangers that many overlook, offering invaluable insights and practical guidance on safeguarding ourselves from potential harm.
With her expertise, Micaela is not just raising awareness, she’s empowering individuals to take control of their health and make informed choices in the fight for safer, healthier food.
As an expert with extensive experience in food safety, Micaela explains that the most dangerous health threats are often the ones that remain unseen or undetected.
“The public often assumes that if food looks fresh, it must be safe,” she says.
“But behind the scenes, we must meticulously monitor chemical residues, microbial risks, and processing hazards. Even the most common foods can pose serious long-term health risks without proper oversight.”
With years of experience working alongside food manufacturers, regulatory agencies, and scientific researchers, Micaela has uncovered alarming realities about what goes into our food.
“People think contamination is just about germs and bacteria,” she warns: “But in reality, everything—from pasteurization and storage conditions to the very packaging that holds our food—can introduce harmful chemical contaminants.”
Micaela graduated from the Technical University of Manabí (UTM) in 2020 with a chemical engineering degree. She built a solid academic base that fueled her professional growth and further honed her skills through advanced training in Integrated Quality, Environmental, and Safety Systems. She earned ISO 14001, ISO 45001, and ISO 9001 certifications from SGS Ecuador S.A. These certifications underscore her proficiency in ensuring quality processes, environmental responsibility, and a safe working environment within organizations.
Recognizing the importance of food safety, Micaela also achieved a diploma in Quality Management. She received certification as a Lead and Internal Auditor in ISO 22000:2018 from the prestigious University of Cataluña, Colombia, solidifying her reputation as a leader in her field.
“In my study, we analyzed how different processing techniques impact chemical residues in cow’s milk,” she reveals.
“Most consumers don’t realize the complex chemical engineering behind their milk, cheese, and yogurt, but it’s crucial to ensuring they aren’t unknowingly consuming harmful substances.”
Micaela’s unparalleled expertise extends beyond dairy. She has spent years uncovering hidden dangers in processed foods, seafood, canned goods, and fresh produce.
“Chemical contaminants come from pesticides, industrial processing, preservatives, and even the environment itself,” she explains.
“At every stage of the food supply chain, there’s a risk of something harmful slipping through.”
One of the most alarming threats Micaela reveals we should look out for is the presence of heavy metals: “Lead, arsenic, and mercury can seep in from soil, water, and even packaging,” she warns.
She has seen this in the seafood industry, an area she has spent a lot of time working in as a chemical engineer.
Chemical Engineer Verónica Vinces, who had the opportunity to work with Micaela, highlights her expertise: “Micaela brings a rare combination of technical excellence and strategic vision. Her ability to implement and optimize quality, environmental, and safety management systems ensures companies meet not only international standards but also drive sustainable growth and continuous improvement.”
Micaela has helped exporters deploy advanced filtration and monitoring to detect toxins in fish: “These contaminants have no taste, smell, or visible warning signs. You wouldn’t know they were there—until it’s too late.”
But Micaela doesn’t just identify risks, she fights to eliminate them. As a Technical Representative for Controlled Substances at Iberopesca S.A., she ensures the safe handling of chemicals like ammonia gas, oversees compliance, and trains staff to uphold rigorous safety standards. As a consultant for Aceventos S.A., she enforces strict quality management in food processing and catering.
“These risks aren’t hypothetical, they happen every day,” she says.
“Whether removing heavy metals from seafood or ensuring safe chemical handling, my mission remains the same: protect consumers and demand the highest safety standards.”
Many consumers believe that pasteurization makes food safe, but Micaela warns that this common assumption could be misleading.
“Pasteurization kills bacteria, but it doesn’t necessarily remove chemical contaminants,” she explains.
“In fact, certain heat treatments can break down food components in ways that make them more vulnerable to absorbing toxins.”
Her groundbreaking research on dairy safety, published in the paper “Contaminants in the Cow’s Milk We Consume? Pasteurization and Other Technologies in the Elimination of Contaminants,” underscores her dedication to advancing food safety through rigorous scientific exploration.
Micaela’s findings revealed that milk can still contain dangerous residues of antibiotics, hormones, and other chemicals even after the pasteurization process: “We found that some processing methods were better at reducing contaminants than others,” she reveals: “That’s why we need stricter regulations to ensure that the best practices are being used across the industry.”
For Micaela, this isn’t just a technical concern, it’s a consumer health issue: “It’s not enough to rely on pasteurization alone,” she reveals.
“We need to think about the entire process, from farm to table, and ensure that every step minimizes exposure to harmful chemicals.”
Her work challenges industries to reconsider their approach to food safety, pushing for innovative methods that go beyond conventional processes to ensure that food is free from harmful bacteria and dangerous chemical contaminants.
Dr. Esmeralda García Díaz, from the Centro de Química at the Instituto de Ciencias, Benemérita Universidad Autónoma de Puebla, commends Micaela’s research, remarking: “‘Contaminants in the Cow’s Milk We Consume? Pasteurization and Other Technologies in the Elimination of Contaminants’ is valuable. It provides a comprehensive review of the various contaminants found in raw and pasteurized cow’s milk, while also analyzing alternative processes for their elimination or degradation.”
Her recognition highlights the significance and impact of Micaela’s contributions to food safety.
Professor Joan Manuel Rodríguez Diaz, Ph.D Technical University of Manabí worked with Micaela when she was a student in the Chemical Engineering program.
He recalls: “I clearly remember noticing her immense potential from the very beginning. Her analytical skills, intellectual curiosity, and enthusiasm for the subject set her apart from the rest.
“From the beginning of her training, Micaela showed remarkable capability in laboratory work. I observed her autonomy and problem-solving mindset during the course’s practical sessions. Not only did she grasp concepts quickly, but she also applied her knowledge practically with precision and determination.
“Her presentations were impeccable, with a clear structure of ideas and great confidence. This combination of skills made me realize that I had before me a student with a great future in chemical engineering.”
Micaela says food packaging is an overlooked contamination risk. To reduce issues in this area, she works with manufacturers to develop safer, biodegradable alternatives.
“Plastics, cans, and even paper wrappings can leach harmful chemicals into food,” Micaela reveals.
“BPA and phthalates disrupt hormones and pose serious health risks.”
At the same time, food recalls are surging: “One small oversight can trigger a nationwide recall,” she explains, citing cases of contaminated baby formula, pesticide-laced vegetables, and bacteria-tainted meat.
“It’s not enough to follow guidelines. Companies must go beyond them,” she stresses. A strong advocate for transparency, Micaela adds: “People deserve to know exactly what they’re eating.”
In a world where food safety and environmental concerns are increasingly prominent, Micaela urges consumers to take charge of their own health and make informed choices every day. While industry-wide reforms are essential, she believes that each person has the power to make a difference through simple, mindful decisions in their daily lives.
As a chemical engineer, Stefania Cevallos underscores Micaela’s exceptional expertise and impact: “Micaela’s mastery of chemical formulation, manufacturing, and quality management is unparalleled. She pioneers sustainable, high-performance products and ensures strict compliance with FDA, EPA, and OSHA regulations—setting the gold standard for safety and efficiency.
There is no doubt Micaela’s strategic approach to process optimization drives cost reductions, minimizes waste, and enhances operational excellence.
From choosing organic produce to staying informed about food recalls, Micaela outlines key steps to protect individuals and drive change in the food industry.
Here are some of Micaela’s most impactful tips for making safer choices:
“Organic food has fewer pesticide residues, but that doesn’t mean it’s completely contamination-free,” Micaela explains.
“Soil, water, and even air pollution can introduce harmful substances into crops.”
She emphasizes the importance of washing all produce thoroughly to remove lingering chemicals, bacteria, and heavy metals.
“Many people assume tap water is safe, but heavy metals, microplastics, and chemical pollutants often go undetected,” she warns.
“A high-quality water filter can significantly reduce these risks and provide peace of mind.”
Investing in proper filtration, she adds, is one of the simplest ways to protect your health daily.
“Plastics can leach hormone-disrupting chemicals into food, especially when exposed to heat,” Micaela cautions.
“Always opt for glass or stainless steel storage; never microwave food in plastic containers.”
Even BPA-free plastics, she notes, can release harmful compounds over time.
“Your purchasing power can drive industry change,” she says.
“Support companies that invest in rigorous safety testing, ethical sourcing, and transparent labeling.”
She adds that every dollar spent on responsible brands is a step toward a safer food system for everyone.
“Food recalls happen more often than people realize, and ignorance isn’t an option regarding safety,” Micaela stresses.
“Regularly check recall alerts, read ingredient labels carefully, and stay updated on the latest food safety research.”
Ultimately, she says that knowledge is consumers’ most potent tool to protect themselves and their families.
Micaela’s work in food safety isn’t just about preventing contamination, it’s about transforming the way we think about the food we eat.
She refuses to accept a world where safety is an afterthought, invisible dangers slip through unchecked, and consumers are left vulnerable to risks they can’t even see.
“We can’t afford to wait for the next outbreak before we act,” she warns. “Food safety isn’t a luxury, it’s a right. It’s time to demand higher standards, stricter regulations, and complete transparency.”
For Micaela, this mission goes beyond science; it’s about saving lives: “Cross-contamination between food and industrial chemicals is far more common than people realize,” she explains.
“When cleaning products are misused, they don’t eliminate risks—they create new ones.”
Attorney Pierina Bello Felli, Micaela’s legal advisor, emphasizes: “Her dedication to developing innovative, safe, and sustainable products has the potential to impact both the environment and overall quality of life significantly.”
Micaela’s commitment to protecting lives through her expertise positions her as a valuable asset to any organization seeking to elevate its food safety standards and operational efficiency.
She hopes to be remembered as a responsible, creative, and honest chemical engineer who made a lasting difference in the food safety and pharmaceutical industries. Her ultimate goal? Awareness: “Because knowledge isn’t just power—it’s protection.
“When people understand the risks, they make better choices. And when they demand better, industries have no choice but to rise to the challenge,” she says. “Real change starts with awareness, and awareness starts now.”
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