Contaminant

Substances formed during food processing including polycyclic aromatic hydrocarbons When we cook or process food in some way substances can be formed which may be harmful to human health. They can form during home cooking and in manufacturing facilities and often low...

Pesticide Residues The term ‘pesticide’ represents a broad range of chemicals and other agents and generally covers products which Are intended for preventing, destroying, repelling or mitigating any pest damage. Are intended for use as a plant regulator, defoliant or...

Food contact materials and microplastics Food Contact Materials (FCMs), such as plastics, papers, ceramics and inks used in food packaging, containers, kitchen utensils and tableware are subject to scrutiny due to their potential to release toxic compounds into food....

Non-pesticide related persistent organic pollutants (POPs) Persistent organic pollutants (POPs) are toxic chemicals that adversely affect human health and the environment around the world. Because they can be transported by wind and water, most POPs generated in one...

Natural Toxins Natural toxins are toxic compounds that are naturally produced by living organisms. These toxins are not harmful to the organisms themselves but they may be toxic to other creatures, including humans, when eaten. These chemical compounds have diverse...

Heavy metals and fluoride Metals are naturally occurring chemical compounds. They can be present at various levels in the environment in soil, water and the atmosphere. Metals can also occur as residues in food because of their presence in the environment as a result...