Chemical risks in food

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 of the air, water and soil, such as the case with toxic metals, PCBs and dioxins, or through the intentional use of various 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.

SPECIFIC CHEMICAL ISSUES - Acrylamide - PCBs and dioxins in salmon - Biomonitoring of Persistent Organic Pollutants

Influenza A/H1N1: Considerations at the human-animal interface
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WHO Advice for Travellers
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Foodborne Disease Burden
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Avian influenza: food safety issues
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The International Food Safety Authorities Network (INFOSAN)
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Codex trust fund
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Persistent Organic Pollutants Protocol
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