Assessing chemical risks in food

Chemicals can end up in food either intentionally added for a technological purpose (e.g. food additives), or through environmental pollution of the air, water and soil. Chemicals in food are a worldwide health concern and are a leading cause of trade obstacles.

WHO develops scientific risk assessments to define safe exposure levels which form the basis for the development of national and international food safety standards to protect the health of the consumers and ensure fair trade practices. 

1 in 10 people

fall ill

after eating contaminated food worldwide

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US$ 110 billion

lost each year

in productivity and medical expenses resulting from unsafe food in low- and middle income countries

World Bank report

420 000 people

die every year

due to eating contaminated food globally, of which 125 000 are children under 5 years of age.

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Publications

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Pesticide residues in food: report 2024: Joint FAO/WHO Meeting on Pesticide Residues

A Joint Meeting of the FAO Panel of Experts on Pesticide Residues in Food and the Environment and the WHO Core Assessment Group on Pesticide Residues (JMPR)...

Use of lower-sodium salt substitutes: WHO guideline summary

This document is a summary of a WHO guideline, the full version of which is available only in English and can be accessed at https://www.who.int/publications/i/item/9789240105591....

Toxicological evaluation of certain veterinary drug residues in food: prepared by the ninety-eighth meeting of the Joint FAO/WHO Expert Committee on Food Additives (‎JECFA)

The monographs contained in this volume were prepared at the ninety-eighth meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), which...

Use of lower-sodium salt substitutes: WHO guideline 

This guideline provides evidence-informed guidance on the use of lower-sodium salt substitutes (LSSS). The recommendation in this guideline can be used...

Documents

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Thumbnail cover of the summary report

The One-hundredth meeting of the Joint FAO/WHO Expert Committee on Food Additives was held in Rome from 10 to 19 June 2025. The purpose of the meeting...

Summary report of the 2024 Joint FAO/WHO Meeting on Pesticide Residues (JMPR) cover

This summary report contains key extracts of the results of the 2024 Joint FAO/WHO Meeting on Pesticide Residues (JMPR) are provided to make them accessible...

JECFA99 summary report

The Ninety-ninth meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA) was held at WHO headquarters in Geneva, Switzerland from 11-20...

JECFA 98 summary and conclusions pub cover

A meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA) was held at FAO headquarters in Rome, Italy, on 20–29 February 2024. The...

Databases on chemical risks

Scientific advice is based on recognized expertise, robust methodologies and international data. WHO collects data and information both from national competent institutions and from FAO/WHO scientific committees. According to a recent resolution of the World Health Assembly, WHO is facilitating data access to experts and food safety professionals.

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Related fact sheets