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codexalimentarius > Themes > Contaminants

Contaminants

Contaminants are substances that have not been intentionally added to food. Food production processes can lead to substances entering the food at any moment: during manufacturing, handling, storage, processing or distribution. Contaminants can also enter the food from the environment. The presence of such substances in food must be monitored carefully to avoid contamination effecting the quality of the food or making the food unsafe.

The role of Codex in Contaminants

The Codex maximum level (ML) for a contaminant in a food or feed commodity is the maximum concentration of that substance recommended by the Codex Alimentarius Commission to be legally permitted in that commodity. As many contaminants occur naturally it would be impossible to impose a zero limit on these substances. To protect human health Codex works to keep these levels as low as possible based on sound scientific evidence.

The Codex Committee on Contaminants in Food (CCCF) establishes and endorses permitted maximum levels or guideline levels for contaminants and naturally occurring toxicants in food and feed. It also prepares priority lists of contaminants and naturally occurring toxicants for risk assessment by the Joint FAO/WHO Expert Committee on Food Additives (JECFA).

The CCCF considers methods of analysis and sampling for the determination of contaminants and naturally occurring toxicants in food and feed and develops and elaborates standards or codes of practice for related subjects. It also considers other matters assigned to it by the Commission in relation to contaminants and naturally occurring toxicants in food and feed.

Related Codex Texts

Reference Title Committee Last modified
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CXS 193-1995General Standard for Contaminants and Toxins in Food and FeedCCCF2023
CXC 49-2001Code of Practice Concerning Source Directed Measures to Reduce Contamination of Food with ChemicalsCCCF2001
CXC 77-2017Code of Practice for the Prevention and Reduction of Arsenic Contamination in RiceCCCF2017
CXC 78-2017Code of Practice for the Prevention and Reduction of Mycotoxins in Spices CCCF2017
CXC 79-2019Code of Practice for the Reduction of 3-Monochloropropane-1,2- Diol Esters (3-MCPDEs) and Glycidyl Esters (GEs) in Refined Oils and Food Products Made With Refined OilsCCCF2019
CXG 92-2019Guidelines for Rapid Risk Analysis Following Instances of Detection of Contaminants in Food where there is No Regulatory LevelCCCF2019
CXC 81-2022Code of Practice for the Prevention and Reduction of Cadmium Contamination in Cocoa BeansCCCF2022

News

CCCF17/ President of Panama gives opening speech for contaminants meeting

The 17th session of the Codex Committee on Contaminants in Food (CCCF) was declared officially open in Panama City, 15 April, following speeches from His Excellency the President of the Republic of Panama, Laurentino Cortizo Cohen and other distinguished guests. The opening ceremony paved the way for what promises to be an intensive week of discussions around a variety of current CCCF texts and future work for the Committee. His Excellency the President expressed appreciation that Panama was chosen to co-host [...]
15 April 2024

“Move things forward and get new Codes out there in the world” - Contaminants committee begins next week

The Seventeenth Session of the Codex Committee on Contaminants in Foods (CCCF17) will take place 15–19 April 2024 in Panama City, Panama. As the meeting approaches, we spoke to Sally Hoffer, from the Dutch Ministry of Agriculture, Nature and Food Quality, who will chair CCCF17 on behalf of The Netherlands, to find out more about the agenda of the Committee, co-hosting a Codex meeting and her expectations for this session.   Sally, thanks for your time. This is the fourth time for [...]
08 April 2024

Contaminants Committee recognizes contribution of Yukiko Yamada to food safety

As the sixteenth session of the Codex Committee on Contaminants in Foods (CCCF) drew to close in Utrecht, the Kingdom of the Netherlands on Thursday 20 April 2023, Japan took the floor to inform the Committee that this would be Yukiko Yamada’s last meeting. Yukiko began her Codex career initially in the Codex Secretariat in FAO in 1993 and over the last 30 years has served the Codex Alimentarius Commission, her Government but above all consumers in her inspirational and “unwavering [...]
21 April 2023

CCCF / cooperation at international level key to safety and quality of food

“In light of today’s global political and environmental problems, the work of the Codex Alimentarius members on ensuring the safety of food is more relevant than ever,” said Ernst Kuipers, Minister of Health, Welfare and Sport, for the Kingdom of the Netherlands, speaking via video message at the opening of the Codex Committee on Contaminants in Foods (CCCF) being held in Utrecht from 18 to 21 April 2023. Video message: Ernst Kuipers, Minister of Health, Welfare and Sport, for the Kingdom [...]
19 April 2023

Codex60 / Launch of new format for code of practice on lead at contaminants committee

In 2022 the Codex Secretariat began work on reviewing the formatting and layout of Codex texts to ensure consistency, to meet FAO and international publishing standards and to enhance readability. A digital object identifier has also been added to standards as they are published, providing a unique reference that can support tracking and citation of each text. The project is part of the Codex Secretariat’s contribution to the celebration of the 60th anniversary of the Codex Alimentarius Commission. The Code of [...]
19 April 2023

There are many challenges coming our way – the future of food is discussed at a CCCF side event

The challenges and opportunities posed by the emerging issues in agrifood systems identified by FAO’s foresight programme were outlined at a side event of the Codex Committee on Contaminants in Food in Utrecht on Tuesday 18 April. The role Codex might play in providing guidance on new foods and new food production systems was discussed by a panel that included Vittorio Fattori, FAO Food Safety Officer, Daniela Battaglia, FAO Animal Production Officer and Ong How Chee from the Singapore Food Agency, [...]
18 April 2023
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Key Facts

  • Contaminants are substances that have not been intentionally added to food
  • Contaminants can be present in food as a result of the various stages of production, packaging, transport or storage. They can also result from environmental contamination
  • Codex has established 17 (MLs) for contaminants including mycotoxins (poisonous funghi produced by certain chemical compounds), metals (such as arsenic, lead and mercury) and radionuclides (e.g. in drinking water)
  • Codex MLs ensure food does not contain contaminants at levels which could threaten human health
  • JECFA meets twice a year to evaluate contaminants in food

Five keys to safer food