Contaminants

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 affecting the quality of the food or making the food unsafe.

The role of Codex in Contaminants

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).

he 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.

Key facts

  • Contaminants are substances that have not been intentionally added to food
  • Contaminants can be present in food as a result of the various stages of production, packaging, transport or storage. They can also result from environmental contamination
  • Codex has established 17 (MLs) for contaminants including mycotoxins (poisonous funghi produced by certain chemical compounds), metals (such as arsenic, lead and mercury) and radionuclides (e.g. in drinking water)
  • Codex MLs ensure food does not contain contaminants at levels which could threaten human health
  • JECFA meets twice a year to evaluate contaminants in food

CXC 49-2001

Code of Practice Concerning Source Directed Measures to Reduce Contamination of Food with Chemicals

CCCF

2001

CXC 49-2001

Code of Practice Concerning Source Directed Measures to Reduce Contamination of Food with Chemicals

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CXC 77-2017

Code of Practice for the Prevention and Reduction of Arsenic Contamination in Rice

CCCF

2017

CXC 77-2017

Code of Practice for the Prevention and Reduction of Arsenic Contamination in Rice

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CXC 78-2017

Code of Practice for the Prevention and Reduction of Mycotoxins in Spices

CCCF

2017

CXC 78-2017

Code of Practice for the Prevention and Reduction of Mycotoxins in Spices

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CXC 79-2019

Code of Practice for the Reduction of 3-Monochloropropane-1,2- Diol Esters (3-MCPDEs) and Glycidyl Esters (GEs) in Refined Oils and Food Products Made With Refined Oils

CCCF

2019

CXC 79-2019

Code of Practice for the Reduction of 3-Monochloropropane-1,2- Diol Esters (3-MCPDEs) and Glycidyl Esters (GEs) in Refined Oils and Food Products Made With Refined Oils

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CXG 92-2019

Guidelines for Rapid Risk Analysis Following Instances of Detection of Contaminants in Food where there is No Regulatory Level

CCCF

2019

CXG 92-2019

Guidelines for Rapid Risk Analysis Following Instances of Detection of Contaminants in Food where there is No Regulatory Level

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CXS 193-1995

General Standard for Contaminants and Toxins in Food and Feed

CCCF

1995

CXS 193-1995

General Standard for Contaminants and Toxins in Food and Feed

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CXS 228-2001

General Methods of Analysis for Contaminants

CCMAS

2001

CXS 228-2001

General Methods of Analysis for Contaminants

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Related Codex text

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