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Food safety
Monitoring for chemicals in foods
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, as in the case of toxic metals, PCBs and dioxins, or through the intentional use of chemicals, such as pesticides, animal drugs and other agrochemicals. Food additives and contaminants resulting from food manufacturing and processing can also adversely affect health.
See also
- Exposure of children to chemical hazards in food (2009)
An indicator-based assessment for the WHO European Region, part of the European Environment and Health Information System (ENHIS)
From other WHO sites
- Monitoring for chemicals in foods
INFOSAN Information Note No. 1/2009. Available in English, French, Russian and Spanish - Chemical risks