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codexalimentarius > News and Events

Codex Contaminants Committee meeting in Rio

Contaminants are substances that have not been intentionally added to food. They can occur naturally and enter the food while a crop is growing. They can form during manufacturing, handling, storage, processing or distribution. Or they can enter the food from the environment, through our water, the air or soil. The Contaminants Committee establishes or endorses permitted maximum levels or guidelines levels for contaminants and naturally occurring toxicants in food and feed. Nearly 50 countries are expected at this 11th session which [...]
03 April 2017

Understanding acrylamide

Earlier this week there were stories in the press that the UK Food Standards Agency is warning that overcooked starchy foods can contain acrylamide, a chemical liked to cancer. Risks during high temperature cooking Recent concern over the presence of acrylamide in food dates from 2002. Scientists reported that up to “mg/kg” quantities of acrylamide could be formed in carbohydrate-rich foods during high-temperature cooking, e.g. during frying, baking, roasting, toasting and grilling.  Acrylamide (or acrylic amide) is a chemical compound with the chemical [...]
30 January 2017
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