Contaminants are substances that have not been intentionally added to food. Food production processes can lead to substances entering the food at any moment: during manufacturing, handling, storage, processing or distribution. Contaminants can also enter the food from the environment. The presence of such substances in food must be monitored carefully to avoid contamination effecting the quality of the food or making the food unsafe.
The Codex maximum level (ML) for a contaminant in a food or feed commodity is the maximum concentration of that substance recommended by the Codex Alimentarius Commission to be legally permitted in that commodity. As many contaminants occur naturally it would be impossible to impose a zero limit on these substances. To protect human health Codex works to keep these levels as low as possible based on sound scientific evidence.
The Codex Committee on Contaminants in Food (CCCF) establishes and endorses permitted maximum levels or guideline levels for contaminants and naturally occurring toxicants in food and feed. It also prepares priority lists of contaminants and naturally occurring toxicants for risk assessment by the Joint FAO/WHO Expert Committee on Food Additives (JECFA).
The CCCF considers methods of analysis and sampling for the determination of contaminants and naturally occurring toxicants in food and feed and develops and elaborates standards or codes of practice for related subjects. It also considers other matters assigned to it by the Commission in relation to contaminants and naturally occurring toxicants in food and feed.
|CODEX STAN 193-1995||General Standard for Contaminants and Toxins in Food and Feed||CCCF||2018|
|CODEX STAN 228-2001||General Methods of Analysis for Contaminants||CCMAS||2004|
|CAC/RCP 49-2001||Code of Practice Concerning Source Directed Measures to Reduce Contamination of Foods with Chemicals||CCCF||2001|
|CAC/RCP 77-2017||Code of Practice for the Prevention and Reduction of Arsenic Contamination in Rice||CCCF||2017|
|CAC/RCP 78-2017||Code of Practice for the Prevention and Reduction of Mycotoxins in Spices
The International Atomic Energy Agency (IAEA), in cooperation with the Food and Agriculture Organization (FAO), is holding a webinar on “Food Safety in a Nuclear or Radiological Emergency” on 23 October 2018 at 11:00-14:30 UTC. The web-based discussion aims to help national experts be prepared in case of an emergency involving a significant release of radioactive material into the environment that makes water, local produce, milk from grazing animals and other foods unsafe for consumption.
The IAEA safety standards call for [...]
Dr Martin Slayne -? International Council of Grocery Manufacturers Associations Global Head Scientific & Regulatory Affairs The Hershey Company?
The Codex Committee on Contaminants in Food (CCCF) provides a global forum for governments to harmonize regulatory management measures, based on common science, risk assessment and best practices. At the recent 12th meeting of the Committee, good progress was made in some areas, although a key observation when discussing the setting of Maximum Levels for contaminants was an increasing pattern of country [...]
Earlier this week there were stories in the press that the UK Food Standards Agency is warning that overcooked starchy foods can contain acrylamide, a chemical liked to cancer.
Risks during high temperature cooking
Recent concern over the presence of acrylamide in food dates from 2002. Scientists reported that up to “mg/kg” quantities of acrylamide could be formed in carbohydrate-rich foods during high-temperature cooking, e.g. during frying, baking, roasting, toasting and grilling.?
Acrylamide (or acrylic amide) is a chemical compound with the chemical [...]