Chemical hazards

Chemical hazards

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).

Aluminium in Food (Q&A): sources, safety and regulations

01 December 2021

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)

31 March 2019

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...

Naturally occurring endocrine active substances (Q&A)

08 December 2014

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 2014

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 2014

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

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.

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.