Chemical risks in food
- General Information
- Joint FAO/WHO Expert Committee on Food Additives (JECFA)
- Joint FAO/WHO Meeting on Pesticide Residues (JMPR)
- Related links
The contamination of food by chemical hazards is a worldwide public health concern and is a leading cause of trade problems internationally. Contamination may occur through environmental pollution of the air, water and soil, such as the case with toxic metals, PCBs and dioxins, or through the intentional use of various chemicals, such as pesticides, animal drugs and other agrochemicals.
Since 1976, WHO has implemented the Global Environment Monitoring System - Food Contamination Monitoring and Assessment Programme (GEMS/Food), which has informed governments, the Codex Alimentarius Commission and other relevant institutions, as well as the public, on levels and trends of contaminants in food, their contribution to total human exposure, and significance with regard to public health and trade.
Food additives and contaminants resulting from food manufacturing and processing can also adversely affect health. Sound scientific risk assessment to define exposure levels of no health concern for such chemicals form the basis for national and international food safety standards.