Processing Contaminants in Foods
Fera is the UK National reference laboratory for processing contaminants and has considerable experience of their analysis in food and feed.
Food processing contaminants (FPCs) are substances that form in food or in food ingredients when they undergo chemical changes during processing. Processing methods include high-temperature cooking, fermentation, smoking, drying, refining of vegetable and animal fats.
Examples of Food Processing Contaminants
Legislation
Assimilated Regulation
(EC) No 1881/2006 (https://www.legislation.gov.uk/eur/2006/1881/contents) sets maximum levels for certain contaminants in foodstuffs and assimilated Regulation (EC) No 333/2007 (https://www.legislation.gov.uk/eur/2007/333) prescribes the methods to be used for sampling and analysis for enforcement purposes.
In the EU maximum limits for certain contaminants in food are set in Commission Regulation (EU) 2023/915. This legislation does not apply in GB as it was introduced after EU Exit.
Acrylamide UK regulations
3-MCPD and glycidyl esters UK regulation
Polycyclic aromatic hydrocarbons (PAHs) UK regulation
Resources
Food Standards Agency
Advice on Chemical Contaminants can be found here: Chemical contaminants | Food Standards Agency
Specific information on Acrylamide can be found at: Acrylamide legislation | Food Standards Agency
Specific information on PAHs can be found at: https://www.food.gov.uk/business-guidance/polycyclic-aromatic-hydrocarbons
Acrylamide FSA Business Guidance
Polycyclic aromatic hydrocarbons (PAHs) FSA Business Guidance