Process contaminants

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Process contaminants are substances that form in food or in food ingredients when they undergo chemical changes during processing. Processing methods include fermentation, smoking, drying, refining and high-temperature cooking. Many foods must be cooked to actually be edible and digestible. It also makes them tastier. However, baking, frying, grilling or barbecuing, either at home or in manufacturing, can have undesired consequences. Besides the loss of some nutrients like vitamins, potentially harmful by-products can develop too.

Milestones

2018
January
EFSA’s experts use an updated scientific approach to reassess the possible long-term adverse effects of the food processing contaminant 3-MCPD on the kidney and male fertility. Consumption levels of 3-MCPD in food are considered safe for most consumers but there is a potential health concern among high consumers in younger age groups. In the worst case scenario, infants receiving formula only may slightly exceed the safe level.
2017
October
Risk assessment A specialised field of applied science that involves reviewing scientific data and studies in order to evaluate risks associated with certain hazards. It involves four steps: hazard identification, hazard characterisation, exposure assessment and risk characterisation. of furan in foods, confirming previous evaluations that it could lead to possible long-term liver damage.
July
A draft regulation to limit acrylamide in food is finalised by the European Commission, likely to enter into force in Spring 2018.
June
Commission proposes to amend Regulation EC/1881/2006 on maximum levels of GE in vegetable oils and fats, infant formula, follow-on formula Breast milk substitute aimed at infants who have commenced complementary feeding (i.e. the introduction of solid foods at or around 6 months of age). and foods for special medical purposes intended for infants and young children.
2016
May
EFSA publishes risk assessment of 5 substances in palm oil and other vegetable oils: glycidyl fatty acid esters (GE), 3-monochloropropanediol (3-MCPD), and 2-monochloropropanediol (2-MCPD) and their fatty acid esters. The opinion highlights health concerns over the genotoxic carcinogen GE in particular as average consumer exposure Concentration or amount of a particular substance that is taken in by an individual, population or ecosystem in a specific frequency over a certain amount of time. is above what would be considered of low concern for public health.
2015
June
EFSA confirms previous evaluations that acrylamide in food potentially increases the risk of developing cancer for consumers in all age groups.
2013
September
Report on 3-MCPD in food includes a primary exposure assessment One of the key steps in risk assessment, this relates to a thorough evaluation of who, or what, has been exposed to a hazard and a quantification of the amounts involved..
2011
September
- Updated report on furan in food includes new exposure estimates.
- An EFSA-funded 90-day toxicological study of 3-MCPD and its esters comes out.
2010
July
Second report on furan levels in food.
2009
June
First report on monitoring of furan levels in food.
2008
August
Opinion on suitable indicators for polycyclic aromatic hydrocarbons (PAHs) in food.
March
EFSA provides advice to European Commission on 3-MCPD esters in refined plant oils and fats, spreads and infant formula in support of the EU position at the UN’s Codex Alimentarius.

EFSA's role

EFSA provides independent scientific advice to risk managers on process contaminants in food. This advice allows EU decision-makers to manage possible risks for consumers associated with these substances in food.

EFSA also compiles EU-wide data on process contaminants found in a range of foods for use in ongoing or future assessments. The data help to identify trends in process contaminant levels in food over time so that risk managers can also evaluate the impact of monitoring and control measures. EU Member States submit the data which may be compiled into annual reports or made available in EFSA’s Data Warehouse.

EU framework

Process contaminants are not intentionally added to food but they may be present as a result of the various stages of its production. Since contamination generally has a negative impact on the quality of food and may imply a risk to human health, the EU has taken measures to minimise contaminants in foodstuffs.

EU legislation on contaminants in food is laid down in Regulation 315/93/EEC. The EU does not permit on the market food containing a contaminant to an amount unacceptable from the public health viewpoint. Also, contaminant levels need to be kept as low as can reasonably be achieved following recommended good working practices.

To protect public health maximum levels have been set for the following process contaminants: