European Regulation of Process Contaminants in Food

Bonwick, GA; Birch, CS

doi:10.1039/9781788016438-00001

European Regulation of Process Contaminants in Food

Lookup NU author(s): Professor Graham Bonwick ORCiD, Dr Cath Birch ORCiD

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Abstract

Process contaminants are substances that form in food or in food ingredients when they undergo chemical changes during processing. Processing methods that might generate chemical contaminants include fermentation, smoking, drying, refining and high-temperature cooking. Processing of foods may be required to make them microbiologically safe, as well as edible and digestible, or to generate new tastes to enhance consumer acceptance. However, food processing either at home or in manufacturing can have undesired consequences. Besides the loss of some nutrients such as vitamins, potentially harmful by-products can develop and so regulations have been introduced to help protect the consumer. This chapter will provide an overview of the current European Union regulations that are designed to reduce consumer exposure to process contaminants in food.