Managing food contaminants - European Commission - Europa
Managing food contaminants - European Commission - Europa
Managing food contaminants - European Commission - Europa
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56 47.867<br />
8.906<br />
Y<br />
57-71<br />
La-Lu<br />
89-103<br />
Ac-Lr<br />
EuropEan <strong>Commission</strong><br />
Ti<br />
91.224<br />
Zr<br />
Food <strong>contaminants</strong><br />
Tc<br />
<strong>Managing</strong> <strong>food</strong> <strong>contaminants</strong>:<br />
how the EU ensures that our <strong>food</strong> is safe<br />
FACTSHEET<br />
13 IIIA 14 IVA 15 VA 16 VIA 17 VIIA<br />
13 IIIA<br />
5 6 7 8 9 10<br />
5<br />
13 14 28.086 15 30.974 16 32.065 17 18<br />
VIIIB<br />
B 4 IVB 5 VB 6 VIB 7 VIIB 8 9 10 11 IB 12 IIB<br />
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<br />
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<br />
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<br />
104 105 (262) 106 (266) 107 108 (277) 109 (268) 110 111 (272) 112 (285)<br />
114 (289)<br />
LANTHANIDE<br />
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<br />
ACTINIDE<br />
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<br />
178.49<br />
Hf<br />
6<br />
V<br />
Nb<br />
Cr<br />
Mo<br />
Mn<br />
Fe<br />
Food <strong>contaminants</strong> are substances that may be present in certain <strong>food</strong>stuffs due to environmental<br />
contamination, cultivation practices or production processes. If present above certain levels, these<br />
substances can pose a threat to human health. EU rules ensure that <strong>food</strong> placed on the market is safe to<br />
eat and does not contain <strong>contaminants</strong> at levels which could threaten human health.<br />
Some <strong>contaminants</strong> are formed naturally, carried over to <strong>food</strong> from water, air or soil, or created as a<br />
by-product of the <strong>food</strong> production process itself. The chemical compound acrylamide sometimes found<br />
in potato crisps, for example, is the result of cooking practices. Another example are mycotoxins, such as<br />
aflatoxin, produced by fungi which can be found in nuts.<br />
(261)<br />
Rf Db Sg Bh Hs Mt<br />
138.91<br />
La<br />
Ta<br />
(227)<br />
Ac<br />
W<br />
(98)<br />
186.21<br />
Re<br />
101.07<br />
Ru<br />
OVERVIEW OF EU RULES<br />
7<br />
140.12<br />
Ce<br />
232.04<br />
Th<br />
10.811<br />
B<br />
140.91<br />
Pr<br />
Pa<br />
(264)<br />
Nd<br />
Os<br />
Co<br />
Rh<br />
Pm<br />
When it comes to <strong>food</strong> <strong>contaminants</strong>, EU legislation stipulates<br />
that <strong>food</strong> containing a level of contaminant that is unacceptable<br />
from a public health viewpoint – in particular at a toxicological<br />
level – cannot be put on the market. Since many <strong>contaminants</strong><br />
are naturally occurring, it would be impossible to impose a total<br />
ban on these substances. Instead, the best course of action to<br />
protect public health is to ensure that these substances are kept<br />
at levels which are as low as possible and determined on the<br />
basis of sound scientific evidence.<br />
Ni<br />
Pd<br />
Maximum levels are set for the <strong>contaminants</strong> of greatest<br />
concern to EU consumers, either due to their toxicity or<br />
their potential prevalence in the <strong>food</strong> chain. These include<br />
aflatoxins, heavy metals (such as lead and mercury),<br />
dioxins and nitrates.<br />
The levels are set on the basis of scientific advice<br />
provided by the <strong>European</strong> Food Safety Authority (EFSA).<br />
U<br />
Ir<br />
(237)<br />
150.36<br />
Sm<br />
Pt<br />
Cu<br />
(281)<br />
Uun<br />
Ag<br />
Eu<br />
Au<br />
Zn<br />
Uuu<br />
Cd<br />
Gd<br />
10.811<br />
B<br />
BORON<br />
Hg<br />
26.982<br />
Al<br />
Ga<br />
Uub<br />
12.011<br />
C<br />
114.82<br />
In<br />
Tb<br />
CARBON<br />
Tl<br />
14.007<br />
15.999<br />
January 2008<br />
Np Pu Am Cm Bk Cf Es Fm Md<br />
Si<br />
Ge<br />
Sn<br />
Dy<br />
N<br />
NITROGEN<br />
Pb<br />
Member State authorities are responsible for sampling <strong>food</strong><br />
products, to ensure that they comply with the legislation.<br />
For imported <strong>food</strong>stuffs, the country of origin is responsible<br />
for compliance with EU legislation, and this is controlled at<br />
EU borders and on the market.<br />
P<br />
As<br />
Uuq<br />
Sb<br />
Ho<br />
O<br />
OXYGEN<br />
Bi<br />
S<br />
Se<br />
ALUMINIUM SILICON PHOSPHORUS SULPHUR<br />
DIUM TITANIU VANADIUM CHROMIU MANGANESE IRON<br />
COBALT NICKEL COPPER ZINC GALLIU GERMANIUM ARSENIC SELENIU BROMINE<br />
TRIU ZIRCONIUM NIOBIUM MOLYBDENUM<br />
RUTHENIUM RHODIU PALLADIUM SILVE CADMIUM INDIUM TIN ANTIMON TELLURIUM<br />
HAFNIUM TANTALUM TUNGSTEN RHENIUM OSMIUM IRIDIUM PLATINUM GOLD MERCURY THALLIUM LEAD BISMUTH POLONIUM ASTATINE<br />
Lanthanide<br />
Actinide<br />
own with five<br />
ts have no stable<br />
ed in brackets<br />
f the longest-lived<br />
nts (Th, Pa, and U)<br />
terrestrial isotopic<br />
an atomic weight is<br />
GROUP NUMBERS<br />
(1985)<br />
SYMBOL<br />
LANTHANUM<br />
ACTINIUM<br />
CERIUM<br />
GROUP NUMBERS<br />
CHEMICAL ABSTRACT SERVICE<br />
(1986)<br />
BORON ELEMENT NAME<br />
Er<br />
Te<br />
18.998<br />
F<br />
Po<br />
2<br />
FLUORINE<br />
35.453<br />
Cl<br />
CHLORINE<br />
TECHNETIUM IODINE<br />
BOHRIUM<br />
RUTHERFORDIUM DUBNIUM SEABORGIUM HASSIU MEITNERIUM<br />
PRASEODYMIUM NEODYMIUM PROMETHIUM<br />
THORIUM PROTACTINIUM URANIUM<br />
http://www.ktf-split.hr/periodni/en/<br />
UNUNNILIUM UNUNUNIUM UNUNBIUM<br />
UNUNQUADIUM<br />
Br<br />
He<br />
I<br />
Tm<br />
HELIUM<br />
20.180<br />
Ne<br />
NEPTUNIUM PLUTONIUM AMERICIUM CURIUM BERKELIUM CALIFORNIUM EINSTEINIUM FERMIUM MENDELEVIUM<br />
NEON<br />
At<br />
39.948<br />
Ar<br />
ARGON<br />
SAMARIUM EUROPIUM GADOLINIUM TERBIUM DYSPROSIUM HOLMIUM ERBIUM THULIUM YTTERBIU<br />
83<br />
Kr<br />
KRYP<br />
Y<br />
X
COnTROL And RESpOnSE<br />
The EU’s control and response procedures are based<br />
on a process of random checks undertaken by<br />
Member States. If a risk is identified, appropriate<br />
measures are rapidly taken.<br />
Member States perform random sampling and analysis<br />
of <strong>food</strong>stuffs, regularly report findings and take action if<br />
samples are not compliant with the legislation. The EU<br />
makes these findings available to all Member States.<br />
If, during their checks, national authorities identify a risk,<br />
they may temporarily suspend or restrict production or<br />
distribution of products. However, they must immediately<br />
inform the other Member States and the <strong>European</strong><br />
<strong>Commission</strong> and give reasons for their decision.<br />
RASFF (Rapid Alert System for Food and Feed) transmits<br />
information between national competent authorities, the<br />
<strong>European</strong> <strong>Commission</strong> and EFSA, enabling rapid action.<br />
Member States, the <strong>European</strong> <strong>Commission</strong>, EFSA, Norway,<br />
Iceland and Liechtenstein are members of the network.<br />
> http://ec.europa.eu/<strong>food</strong>/<strong>food</strong>/rapidalert/index_en.htm<br />
pROMOTInG BEST pRACTICE<br />
The EU promotes best practice among all those<br />
involved in the production, storage and delivery<br />
of <strong>food</strong> to ensure that contaminant levels are<br />
kept to a minimum. Some concrete examples are<br />
described below.<br />
PATUlIn<br />
Food <strong>contaminants</strong><br />
A good example of best practice is the EU’s approach to<br />
patulin in apple juice. Patulin is a toxic chemical produced<br />
by moulds and is commonly found in rotting apples and<br />
other mouldy fruit. While it is not a particularly potent<br />
toxin, it has been shown to be a carcinogen. As a result, EU<br />
rules establish maximum levels for patulin for apple juice<br />
and apple juice ingredients in other beverages.<br />
The <strong>European</strong> <strong>Commission</strong> deploys the Food and Veterinary<br />
Office to investigate the correct application of legal provisions<br />
and prevention measures in Member States and third countries.<br />
It then makes, and subsequently follows up, recommendations<br />
which must be enforced by national authorities.<br />
> http://ec.europa.eu/<strong>food</strong>/fvo/index_en.htm<br />
In addition, because the handling and storage of fruit<br />
affect the probability of patulin contamination of juice,<br />
the EU has put forward a Code of Practice for the<br />
apple processing industry. This code includes good<br />
manufacturing practices relating to, for example, careful<br />
pruning of trees, handling fruit to minimise damage and<br />
keeping fruit dry once harvested.<br />
> http://eur-lex.europa.eu/smartapi/cgi/sga_doc?smartapi!ce<br />
lexapi!prod!CELEXnumdoc&lg=EN&numdoc=32003H0598<br />
&model=guichett<br />
FUSArIUm ToxInS<br />
Toxin-producing fusarium fungi are commonly found on<br />
cereals grown in the temperate regions of Europe, America<br />
and Asia. Such toxins have been shown to cause toxic effects<br />
in both experimental animals and livestock, and have also<br />
been suspected to cause high levels of toxicity in humans.<br />
Together with setting maximum levels, the EU promotes a<br />
range of good agricultural practices during the handling,<br />
storage, processing and distribution of cereals for human<br />
<strong>food</strong> and animal feed, in order to prevent or minimise<br />
contamination by fusarium toxins. These practices include<br />
crop rotation, timely harvesting and dry storage.<br />
> http://eur-lex.europa.eu/LexUriServ/LexUriServ.<br />
do?uri=CELEX:32006H0583:EN:NOT
AcrylAmIdE<br />
Acrylamide forms in certain <strong>food</strong> as a result of cooking<br />
practices and is commonly found in starchy <strong>food</strong>s, such as<br />
potato and cereal products which have been deep-fried,<br />
roasted or baked at high temperatures (above 120°C).<br />
This substance is known to have potential carcinogenic<br />
effects. Research is being undertaken to better understand<br />
the process of its formation and to find ways to reduce its<br />
presence in <strong>food</strong> (See the Heatox project below.)<br />
A careful selection of raw material as well as certain<br />
cooking practices are known to help limit the formation of<br />
acrylamide in potato products and bread. A toolbox and a<br />
series of brochures containing practical recommendations<br />
have been developed by the <strong>food</strong> industry in close<br />
cooperation with the <strong>European</strong> <strong>Commission</strong> and the<br />
Member Sates.<br />
> http://ec.europa.eu/<strong>food</strong>/<strong>food</strong>/chemicalsafety/<strong>contaminants</strong>/acrylamide_en.htm<br />
RESEARCH<br />
The HEATox project (2003–2007) discovered more<br />
about acrylamide and other substances formed during<br />
the cooking of starchy <strong>food</strong>s. HEATOX also investigated<br />
whether the levels of such compounds can be reduced<br />
by altering cooking practices, and helped in assessing<br />
the risk to consumers who eat these <strong>food</strong>s. This project<br />
received €4.2 million in EU funding and participants<br />
represented 14 countries, including Chile and Turkey.<br />
> www.heatox.org<br />
Biocop (2005–2010) is an integrated project which aims<br />
to develop new tools and methods based on emerging<br />
biotechnologies to screen <strong>food</strong> for a range of chemical<br />
<strong>contaminants</strong>. Its ultimate goal is to supply regulators,<br />
consumers and industry with long-term solutions to the<br />
complex problems associated with chemical contaminant<br />
monitoring. The <strong>European</strong> <strong>Commission</strong> has provided<br />
almost €10 million in funding and the partners represent<br />
16 EU Member States, Canada and Switzerland.<br />
> www.biocop.org<br />
BEnErIS (2006–2009) uses a benefit–risk approach to<br />
explore <strong>food</strong> risks and <strong>contaminants</strong>. The project aims to<br />
stimulate awareness of the health benefits of <strong>food</strong> in a<br />
clear and transparent way, and investigate the <strong>food</strong> risks<br />
consumers face every day. Over 45 months, the project will<br />
develop and use integrated methods to evaluate both the<br />
risks and health benefits for specific <strong>food</strong> items. Receiving<br />
Food <strong>contaminants</strong><br />
Research forms the backbone of the EU’s legislation on <strong>contaminants</strong> and Community measures are<br />
regularly reassessed in the light of the most recent scientific knowledge. The <strong>European</strong> <strong>Commission</strong><br />
is co-funding various research projects on this issue.<br />
over €1.1 million from the <strong>European</strong> <strong>Commission</strong>, BENERIS<br />
brings together partners from eight EU Member States and<br />
involves epidemiologists, toxicologists, nutrition scientists,<br />
exposure assessors, risk analysts, and authorities.<br />
> www.beneris.eu
Copyright: <strong>European</strong> Communities, 2007<br />
Reproduction is authorised, except for commercial purposes, provided the source is acknowledged.<br />
Directorate-General for Health and Consumer Protection<br />
<strong>European</strong> <strong>Commission</strong> – B–1049 Brussels<br />
http://ec.europa.eu/dgs/health_consumer/index_en.htm<br />
This document has been financed by the <strong>European</strong> <strong>Commission</strong> under a contract with the company Qwentes KANTOR. It is intended for information purposes only and does not<br />
constitute official guidance from the <strong>Commission</strong> on the interpretation of EU laws or policies.<br />
978-92-79-06957-4<br />
Food <strong>contaminants</strong><br />
FURTHER INFORMATION<br />
• <strong>European</strong> <strong>Commission</strong> website on <strong>food</strong> and feed safety<br />
http://ec.europa.eu/<strong>food</strong>/<strong>food</strong>/index_en.htm<br />
• <strong>European</strong> <strong>Commission</strong> website on <strong>contaminants</strong><br />
http://ec.europa.eu/<strong>food</strong>/<strong>food</strong>/chemicalsafety/<strong>contaminants</strong>/index_en.htm<br />
• The Standing Committee on the Food Chain and Animal Health<br />
http://ec.europa.eu/<strong>food</strong>/fs/rc/scfcah/index_en.html<br />
• “50 Years of Food Safety in the EU”<br />
http://ec.europa.eu/<strong>food</strong>/<strong>food</strong>/50years_<strong>food</strong>safety_en.htm<br />
• <strong>European</strong> Food Safety Authority (EFSA)<br />
http://www.efsa.europa.eu<br />
ND-79-07-225-EN-C