Food contamination
Food contamination is the introduction or occurrence of a contaminant in food. A contaminant is any biological or chemical agent, foreign matter, or other substance unintentionally added to food that may compromise food safety or suitability. Among these contaminants, hazards are a biological, chemical or physical agents in, or condition of, food with the potential to cause an adverse health effect.
The contamination of food by chemical hazards is a worldwide public health concern and is a leading cause of trade problems internationally. Contamination may occur through environmental pollution, as in the case of toxic metals, PCBs and dioxins, or through the intentional use of chemicals, such as pesticides, animal drugs and other agrochemicals. Food additives and contaminants resulting from food manufacturing and processing can also adversely affect health.
Since 1976, WHO has implemented the Global Environment Monitoring System - Food Contamination Monitoring and Assessment Programme (GEMS/Food), which has informed governments, the Codex Alimentarius Commission and other relevant institutions, as well as the public, on levels and trends of contaminants in food, their contribution to total human exposure, and significance with regard to public health and trade. In the Western Pacific Region, GEMS/Food Western Pacific works to ensure harmonized collection and evaluation of data on chemical contamination.
Fact sheets
No fact sheets available at this time.
News and press releases
14 October 2011
Putting food safety on the table
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29 September 2008
UNICEF and WHO China statement on contaminated infant formula
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18 May 2008
Disease outbreak prevention crucial in China earthquake aftermath
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16 September 2004
WHO: improve capacity to respond quickly to food contamination
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Relevant publications and documents
Stop the Spread - Measures to Stop the Spread of Highly Pathogenic Bird Flu at its Source
This document outlines strategies to minimise the disease in the production, distribution, processing and marketing of poultry, thereby reducing the risk to human health from Avian Influenza.The strategies where developed during the FAO/OIE/WHO Consultation on Avian Influenza and Human Health: Risk Reduction Measures in Producing, Marketing, and Living with Animals in Asia, held in Kuala Lumpur, Malaysia, from 4 to 6 July 2005 (full meeting report is below).
FAO/OIE/WHO Consultation on Avian Influenza and Human Health: Risk Reduction Measures in Producing, Marketing, and Living with Animals in Asia
This meeting report covers the presentations and discussions undertaken on the following:(1) the current practices employed in the production and marketing of live animals in Asia that might have potential human health implications;(2) the scope and effectiveness of current regulatory control measures applied to the production, distribution and marketing of live animals for food in Asia to minimize the human health risk;(3) the provision of guidance applicable in developing countries regarding appropriate regulatory controls in the production, distribution and marketing of live animals for food;(4) identification of effective interventions that would (a) enhance community awareness and understanding of high-risk human behaviors and practices contributing to the emergence and prevalence of avian influenza in humans and poultry; and (b) facilitate change aimed at reducing the risk of zoonoses to human health; and(5) determination of research that needs to be undertaken to strengthen regulatory controls.
Upcoming meetings and events
No meeting/event planned at this time.