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Food Safety



Contaminants are substances that have not been intentionally added to food. These substances may be present in food as a result of the various stages of its production, packaging, transport or holding. They also might result from environmental contamination. Since contamination generally has a negative impact on the quality of food and may imply a risk to human health, the EU has taken measures to minimise contaminants in foodstuffs.

European Union measures (establishment of maximum levels) have been taken for the following contaminants:

  • mycotoxins (aflatoxins, ochratoxin A, fusarium-toxins, patulin, citrinin)
  • metals (cadmium, lead, mercury, inorganic tin, arsenic)
  • dioxins and Polychlorinated Biphenyls (PCBs)
  • Polycyclic Aromatic Hydrocarbons (PAH)
  • 3-MCPD
  • melamine
  • erucic acid
  • nitrates

The European Commission has published a factsheet on food contaminants: "Managing food contaminants: how the EU ensures that our food is safe".

Related links

Further information