Managing food contaminants - European Commission - Europa

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EuropEan Commission
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Food contaminants
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Managing food contaminants:
how the EU ensures that our food is safe
FACTSHEET
13 IIIA 14 IVA 15 VA 16 VIA 17 VIIA
13 IIIA
5 6 7 8 9 10
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13 14 28.086 15 30.974 16 32.065 17 18
VIIIB
B 4 IVB 5 VB 6 VIB 7 VIIB 8 9 10 11 IB 12 IIB
22 23 50.942 24 51.996 25 54.938 26 55.845 27 58.933 28 58.693 29 63.546 30 65.39 31 69.723 32 72.64 33 74.922 34 78.96 35 79.904 36
40 41 92.906 42 95.94 43 44 45 102.91 46 106.42 47 107.87 48 112.41 49 50 118.71 51 121.76 52 127.60 53 126.90 54
72 73 180.95 74 183.84 75 76 190.23 77 192.22 78 195.08 79 196.97 80 200.59 81 204.38 82 207.2 83 208.98 84 (209) 85 (210) 8
104 105 (262) 106 (266) 107 108 (277) 109 (268) 110 111 (272) 112 (285)
114 (289)
LANTHANIDE
57 58 59 60 144.24 61 (145) 62 63 151.96 64 157.25 65 158.93 66 162.50 67 164.93 68 167.26 69 168.93 70 17
ACTINIDE
89 90 91 231.04 92 238.03 93 94 (244) 95 (243) 96 (247) 97 (247) 98 (251) 99 (252) 100 (257) 101 (258) 10
178.49
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Food contaminants are substances that may be present in certain foodstuffs due to environmental
contamination, cultivation practices or production processes. If present above certain levels, these
substances can pose a threat to human health. EU rules ensure that food placed on the market is safe to
eat and does not contain contaminants at levels which could threaten human health.
Some contaminants are formed naturally, carried over to food from water, air or soil, or created as a
by-product of the food production process itself. The chemical compound acrylamide sometimes found
in potato crisps, for example, is the result of cooking practices. Another example are mycotoxins, such as
aflatoxin, produced by fungi which can be found in nuts.
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OVERVIEW OF EU RULES
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When it comes to food contaminants, EU legislation stipulates
that food containing a level of contaminant that is unacceptable
from a public health viewpoint – in particular at a toxicological
level – cannot be put on the market. Since many contaminants
are naturally occurring, it would be impossible to impose a total
ban on these substances. Instead, the best course of action to
protect public health is to ensure that these substances are kept
at levels which are as low as possible and determined on the
basis of sound scientific evidence.
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Maximum levels are set for the contaminants of greatest
concern to EU consumers, either due to their toxicity or
their potential prevalence in the food chain. These include
aflatoxins, heavy metals (such as lead and mercury),
dioxins and nitrates.
The levels are set on the basis of scientific advice
provided by the European Food Safety Authority (EFSA).
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Member State authorities are responsible for sampling food
products, to ensure that they comply with the legislation.
For imported foodstuffs, the country of origin is responsible
for compliance with EU legislation, and this is controlled at
EU borders and on the market.
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RUTHENIUM RHODIU PALLADIUM SILVE CADMIUM INDIUM TIN ANTIMON TELLURIUM
HAFNIUM TANTALUM TUNGSTEN RHENIUM OSMIUM IRIDIUM PLATINUM GOLD MERCURY THALLIUM LEAD BISMUTH POLONIUM ASTATINE
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GROUP NUMBERS
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SYMBOL
LANTHANUM
ACTINIUM
CERIUM
GROUP NUMBERS
CHEMICAL ABSTRACT SERVICE
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BORON ELEMENT NAME
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COnTROL And RESpOnSE
The EU’s control and response procedures are based
on a process of random checks undertaken by
Member States. If a risk is identified, appropriate
measures are rapidly taken.
Member States perform random sampling and analysis
of foodstuffs, regularly report findings and take action if
samples are not compliant with the legislation. The EU
makes these findings available to all Member States.
If, during their checks, national authorities identify a risk,
they may temporarily suspend or restrict production or
distribution of products. However, they must immediately
inform the other Member States and the European
Commission and give reasons for their decision.
RASFF (Rapid Alert System for Food and Feed) transmits
information between national competent authorities, the
European Commission and EFSA, enabling rapid action.
Member States, the European Commission, EFSA, Norway,
Iceland and Liechtenstein are members of the network.
> http://ec.europa.eu/food/food/rapidalert/index_en.htm
pROMOTInG BEST pRACTICE
The EU promotes best practice among all those
involved in the production, storage and delivery
of food to ensure that contaminant levels are
kept to a minimum. Some concrete examples are
described below.
PATUlIn
Food contaminants
A good example of best practice is the EU’s approach to
patulin in apple juice. Patulin is a toxic chemical produced
by moulds and is commonly found in rotting apples and
other mouldy fruit. While it is not a particularly potent
toxin, it has been shown to be a carcinogen. As a result, EU
rules establish maximum levels for patulin for apple juice
and apple juice ingredients in other beverages.
The European Commission deploys the Food and Veterinary
Office to investigate the correct application of legal provisions
and prevention measures in Member States and third countries.
It then makes, and subsequently follows up, recommendations
which must be enforced by national authorities.
> http://ec.europa.eu/food/fvo/index_en.htm
In addition, because the handling and storage of fruit
affect the probability of patulin contamination of juice,
the EU has put forward a Code of Practice for the
apple processing industry. This code includes good
manufacturing practices relating to, for example, careful
pruning of trees, handling fruit to minimise damage and
keeping fruit dry once harvested.
> http://eur-lex.europa.eu/smartapi/cgi/sga_doc?smartapi!ce
lexapi!prod!CELEXnumdoc&lg=EN&numdoc=32003H0598
&model=guichett
FUSArIUm ToxInS
Toxin-producing fusarium fungi are commonly found on
cereals grown in the temperate regions of Europe, America
and Asia. Such toxins have been shown to cause toxic effects
in both experimental animals and livestock, and have also
been suspected to cause high levels of toxicity in humans.
Together with setting maximum levels, the EU promotes a
range of good agricultural practices during the handling,
storage, processing and distribution of cereals for human
food and animal feed, in order to prevent or minimise
contamination by fusarium toxins. These practices include
crop rotation, timely harvesting and dry storage.
> http://eur-lex.europa.eu/LexUriServ/LexUriServ.
do?uri=CELEX:32006H0583:EN:NOT

AcrylAmIdE
Acrylamide forms in certain food as a result of cooking
practices and is commonly found in starchy foods, such as
potato and cereal products which have been deep-fried,
roasted or baked at high temperatures (above 120°C).
This substance is known to have potential carcinogenic
effects. Research is being undertaken to better understand
the process of its formation and to find ways to reduce its
presence in food (See the Heatox project below.)
A careful selection of raw material as well as certain
cooking practices are known to help limit the formation of
acrylamide in potato products and bread. A toolbox and a
series of brochures containing practical recommendations
have been developed by the food industry in close
cooperation with the European Commission and the
Member Sates.
> http://ec.europa.eu/food/food/chemicalsafety/contaminants/acrylamide_en.htm
RESEARCH
The HEATox project (2003–2007) discovered more
about acrylamide and other substances formed during
the cooking of starchy foods. HEATOX also investigated
whether the levels of such compounds can be reduced
by altering cooking practices, and helped in assessing
the risk to consumers who eat these foods. This project
received €4.2 million in EU funding and participants
represented 14 countries, including Chile and Turkey.
> www.heatox.org
Biocop (2005–2010) is an integrated project which aims
to develop new tools and methods based on emerging
biotechnologies to screen food for a range of chemical
contaminants. Its ultimate goal is to supply regulators,
consumers and industry with long-term solutions to the
complex problems associated with chemical contaminant
monitoring. The European Commission has provided
almost €10 million in funding and the partners represent
16 EU Member States, Canada and Switzerland.
> www.biocop.org
BEnErIS (2006–2009) uses a benefit–risk approach to
explore food risks and contaminants. The project aims to
stimulate awareness of the health benefits of food in a
clear and transparent way, and investigate the food risks
consumers face every day. Over 45 months, the project will
develop and use integrated methods to evaluate both the
risks and health benefits for specific food items. Receiving
Food contaminants
Research forms the backbone of the EU’s legislation on contaminants and Community measures are
regularly reassessed in the light of the most recent scientific knowledge. The European Commission
is co-funding various research projects on this issue.
over €1.1 million from the European Commission, BENERIS
brings together partners from eight EU Member States and
involves epidemiologists, toxicologists, nutrition scientists,
exposure assessors, risk analysts, and authorities.
> www.beneris.eu

Copyright: European Communities, 2007
Reproduction is authorised, except for commercial purposes, provided the source is acknowledged.
Directorate-General for Health and Consumer Protection
European Commission – B–1049 Brussels
http://ec.europa.eu/dgs/health_consumer/index_en.htm
This document has been financed by the European Commission under a contract with the company Qwentes KANTOR. It is intended for information purposes only and does not
constitute official guidance from the Commission on the interpretation of EU laws or policies.
978-92-79-06957-4
Food contaminants
FURTHER INFORMATION
• European Commission website on food and feed safety
http://ec.europa.eu/food/food/index_en.htm
• European Commission website on contaminants
http://ec.europa.eu/food/food/chemicalsafety/contaminants/index_en.htm
• The Standing Committee on the Food Chain and Animal Health
http://ec.europa.eu/food/fs/rc/scfcah/index_en.html
• “50 Years of Food Safety in the EU”
http://ec.europa.eu/food/food/50years_foodsafety_en.htm
• European Food Safety Authority (EFSA)
http://www.efsa.europa.eu
ND-79-07-225-EN-C