Levels of Contaminants in Food and Feed

Primary reference(s)

FAO and WHO, 2019. Codex Alimentarius Commission – Procedural Manual twenty-seventh edition. Food and Agriculture Organization of the United Nations (FAO) and World Health Organization (WHO).

Additional scientific description

With an estimated 600 million cases of foodborne illnesses annually, unsafe food is a threat to human health, food security, nutrition and economies globally. Ensuring food safety is a public health priority and an essential step to achieving food and nutrition security. Effective national food safety and quality control systems are key not only to safeguarding the health and well-being of people, but also to fostering economic development and improving livelihoods by promoting access to domestic, regional and international markets (FAO and WHO, 2020).

Metrics and numeric limits

Maximum Level: The maximum level 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. There are also national regulations for maximum levels.

Guideline Level: A guideline level is the maximum level of a substance in a food or feed commodity which is recommended by the Codex Alimentarius Commission to be acceptable for commodities moving in international trade. When the guideline level is exceeded, governments should decide whether and under what circumstances the food should be distributed within their territory or jurisdiction.

Note: A contaminant in food or feed is considered a risk for human health when above the maximum/guideline level established by the Codex Alimentarius Commission.

Examples of drivers, outcomes and risk management

Drivers: Environmental, industrial and agricultural pollution, intensification of agricultural production, poor hygiene practices along the food chain, International trade.

Outcomes: Safe food, ensured public health, ensured fair practices in food trade.

Risk management: A national legislation and food control system, including food import control, export control, and national monitoring programmes.

Risk management measures: Science-based harmonised texts such as Codex standards, recommendations, guidelines, codes of practice, analytical monitoring, national and international monitoring networks, warning of consumers, retraction from the market. 

ormative work to support ensuring safe levels of contaminants in food and feed: Relevant standard setting bodies and a selection of mechanisms, guidance, tools and other resources developed by the FAO, in collaboration with the WHO and a range of partners, aiming to advise and support the delivery of safe levels of contaminants in food and feed are as follows:

• The FAO Food Safety and Quality Programme and FAO Food Systems and Food Safety Division.
• Codex Alimentarius Commission.
• Codex Committee on Contaminants in Food.
• General Standard for Contaminants and Toxins in Food and Feed (CXS 193-1995).
• Joint FAO / WHO Expert Committee on Food Additives (JECFA).
• Risk Based Imported Food Control Manual.
• Food safety risk management: Evidence-informed policies and decisions, considering multiple factors. 

Food Safety and Quality Programme: The FAO is a recognised leader in the development of global food safety initiatives and guidance translating these into country level action. The Food Safety and Quality Programme supports an integrated and multidisciplinary approach to food safety risk management through holistic and feasible ‘food chain’ solutions to specific food safety problems as laid out in its strategy for improving food safety globally (FAO, 2014). The foundations for this approach are based on science (FAO, no date).

The Food Systems and Food Safety Division of the FAO supports the strengthening of systems of food safety and quality control at national, regional and international levels. This involves (FAO, no date):

• Strengthening national food control regulatory capacities and global trade facilitation by providing leadership in supporting countries in the assessment and progressive improvement of food control systems, including food safety policy and food control regulatory frameworks.
• Supporting the development of institutional and individual capacities for food control and food safety management, including the management of and risk communication in food safety emergencies with international dimension.
• Supporting science-based food safety governance and decisions by providing sound scientific advice (through the JECFA and Joint FAO/WHO Expert Meetings on Microbiological Risk Assessment (JEMRA) expert bodies and thematic ad hoc Intergovernmental Task Forces) to underpin food safety standards application at national, regional and international levels.
• Enhancing food safety management along food chains to prevent diseases and trade disruptions by supporting developing countries to apply risk-based food safety management along food chains that are appropriate for national and local production systems and in compliance with Codex texts.
• Providing food safety platforms, databases and mechanisms which support networking, dialogue and global access to information and facilitating effective communication internationally on key food safety issues.
• Developing food safety intelligence and foresight to identify emerging food safety issues and becoming a major actor in the collection, analysis and communication of food chain intelligence. Evaluating new technologies to improve food safety and protect public health. The FAO’s Food Systems and Food Safety Division works in partnership with national and international bodies and organisations where such partnerships are mutually beneficial and where there is a compatibility of mandate and guiding principles (FAO, no date).

The provision of scientific advice in support of setting international food standards is a foundational element of global food safety governance. Without the authoritative and globally-relevant advice from the Joint FAO/WHO expert bodies, the setting of many Codex standards would not be possible. Beyond that, member countries and partners call on the FAO for independent scientific opinions and advice, for example regarding food safety implications of new technologies, such as nanotechnologies and biotechnologies (FAO and WHO, 2014).

The FAO and WHO General Standard for Contaminants and Toxins in Food and Feed (CXS 193-1995) (FAO and WHO, 2019) applies to any substance that meets the terms of the Codex definition for a contaminant, including contaminants in feed for food-producing animals, except:

• Contaminants having only food and feed quality significance (i.e., copper), but no public health significance, in the food(s) given that the standards elaborated within the Committee on Contaminants in Foods (CCCF) has the objective to protect public health.
• Pesticide residues, as defined by the Codex definition that are within the terms of reference of the Committee on Pesticide Residues (CCPR).
• Residues of veterinary drugs, as defined by the Codex definition, and residues of feed additives that are within the terms of reference of the Committee on Residues of Veterinary Drugs in Foods (CCRVDF).
• Microbial toxins, such as botulinum toxin and staphylococcus enterotoxin, and microorganisms that are within the terms of reference of the Committee on Food Hygiene (CCFH).
• Residues of processing aids that are within the terms of reference of the Committee on Food Additives (CCFA).

FAO Risk Based Imported Food Control Manual: In 2013, food products accounted for more than 80% of total agricultural exports. They are the third most valuable commodity group traded internationally, after fuels and non-pharmaceutical chemical products. The manual is intended to provide guidance, which countries can consult in designing imported food controls for their specific context. It can be used to develop programme and procedural directives at the regional or national level. It provides options for competent authorities with respect to designing, evaluating and managing imported food controls, consistent with the FAO’s Codex Alimentarius mandates (FAO, 2016).

Safety risk management: Evidence-informed policies and decisions, considering multiple factors: The FAO guidance material was developed to support food safety risk managers and policy-makers in applying structured, evidence-informed processes to decision-making. Food safety issues can have widespread impacts beyond public health. They may contribute to, or detract from the achievement of goals in areas including nutrition, food security, food trade and market access, and economic and rural development. The risk analysis paradigm guides risk managers to ensure their decisions are based on an assessment of risks to health, and consideration of other factors in choosing the appropriate risk management options. The guidance assists decision-makers in applying a multi-factor approach and is applied to two key decision areas – setting food safety priorities and selecting risk management options. The principles and approaches can be applied to all food safety decisions. Using this guidance will lead to improved capacity for food safety decisions, where decision-makers can demonstrate how evidence was used and any trade-offs are made. It also facilitates stakeholder engagement, transparency and accountability throughout the decision-making process.