Food can be contaminated at any stage in the food chain. Chemicals in food are a worldwide health concern and are a leading cause of trade obstacles. There are two main type of chemical contaminants. Some come from natural sources (such mycotoxins produced by certain fungi) and others are man-made (such as pesticide residues, unwanted manufacturing by-products or chemical pollutants).

Naturally occurring endocrine active substances (Q&A)

08 December 2016

An endocrine active substance can interact or interfere with hormonal activity; when this leads to an adverse effect it is called an endocrine disruptor...

Bisphenol-A (Q&A)

08 December 2016

Bisphenol A is a chemical used in the manufacturing of polycarbonate plastic or epoxy resins, to confer a unique balance of rigidity, transparency and heat resistance...

Arsenic (Q&A)

08 December 2016

Arsenic is a metal widely distributed in the environment that can be found in two different forms: organic and inorganic...

Aluminium (Q&A)

08 December 2016

Aluminium is a metal, such as iron, tin and copper. It is the most abundant metal in the earth’s crust and makes up about 8% of the weight of the earth’s surface...

How to reduce acrylamide formation at home (Infographic)

28 June 2016

This is an infographic outlining how to reduce acrylamide formation at home.

EFSA opinion on acrylamide

30 June 2015

On 4 June 2015, the European Food Safety Authority (EFSA) released its scientific opinion on acrylamide in food. The conclusion was that based on evidence from animal studies, dietary exposure to acrylamide potentially increases...

The safety of bottled water

03 March 2015

Regardless of whether drinking water comes through a tap or from a bottle, its safety is of primary importance. Bottled water manufacturers must ensure that waters they produce and pack meet strict quality and safety standards.

EFSA’s opinion on bisphenol A: No health risk to consumers

03 March 2015

On 21 January 2015, the European Food Safety Authority (EFSA) released its scientific opinion on the risks to public health related to the presence of bisphenol A (BPA) in foodstuffs. The conclusion was that BPA poses no health risk...

Acrylamide (Q&A)

11 June 2014

Acrylamide can be formed as a result of cooking certain foods, particularly plant-based foods that are rich in carbohydrates and low in protein, at high temperatures.

Assessment of the risk to humans posed by exposure to low levels of chemicals

03 December 2013

The Threshold for Toxicological Concern (TTC) is an approach used to assess the risk (if any) posed by chemicals to which humans are exposed at very low levels but when no toxicity data are available...

Boosting the benefits and minimising the risks: determining optimal seafood consumption

12 July 2012

The French Agency for Food, Environmental and Occupational Health Safety (ANSES) recently published the findings of a study which considered the risks and benefits associated with seafood consumption and determined...

Contaminants in fish: Weighing up the risks

01 December 2004

Public confidence in fish has been dented by a report highlighting risks associated with exposure to environmental contaminants, such as mercury and dioxins, known to accumulate in fish. However, all available data and interpretation by competent authorities indicate contaminants in fish are far below the critical danger levels.