Chemicals in food
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. Food additives and contaminants resulting from food
manufacturing and processing can also adversely affect health.
The Joint FAO/WHO Expert Committee on Food Additives (JECFA)
is an international expert scientific committee administered jointly by FAO
and WHO. Meeting since 1956, initially to evaluate the safety of food additives,
its work now also includes the evaluation of contaminants, naturally occurring
toxicants and residues of veterinary drugs in food.JECFA has evaluated
over 1,500 food additives, approximately 40 contaminants and naturally occurring
toxicants, and residues of around 90 veterinary drugs.
See also
Food safety along the food chain > Food chain approach |
Chemicals in food
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