Contents in this page
What are contaminants in food?
Contaminants in food, or incidental constituents, are substances present in food and can occur during production, manufacturing, treatment, packing, packaging, transport, or holding of the food or as a result of environmental contamination.
For example, heavy metals like arsenic can contaminate our food when animals and plants come into contact with polluted water, soil, or seabeds.
What are the limits imposed on contaminants in food?
There are various limits imposed on different types of contaminants or incidental constituents in food. For more details, please refer to the relevant documents below:
Microbiological standards
Non-ready-to-eat food (till 3 Mar 2024)
Non-ready-to-eat food (from 4 Mar 2024)
Heavy metals
Mycotoxins and Marine biotoxins
Mycotoxins and Marine biotoxins
Veterinary drug residues
Pesticide residues
Codex MRLs (if there are no regulatory limits specified in the Food Regulations)
Other incidental constituents
Who must comply with the limits on contaminants in food?
All food businesses must comply with the regulatory limits on incidental constituents i.e. contaminants in food. They must also comply with the Regulatory Limits for Food Additives.
How do I comply with the limits?
Step 1: Be aware of the contaminants that are commonly found in your food products
Step 2: Check that the contaminants are within limits
For more information
You can contact us via the SFA Online Feedback Form.
