A "contaminant" is defined as any substance that has not been added intentionally to the food in question, but which is found in it as a residue from production (including treatment given to crops and livestock and when applying veterinary medicines), manufacture, transformation, preparation, treatment, conditioning, packaging, transport and storage of the food, or as a consequence of environmental contamination. This definition does not include foreign particles, such as, for example, insect remains, animal hair, and others.

In accordance with Council Regulation (EEC) No 315/93 of 8 February 1993, laying down Community procedures for contaminants in food [Official Journal L 37 of 13.2.1993], it is prohibited to sell food products where a contaminant has been found in unacceptable proportions from the point of view of toxicology. Contaminants (substances involuntarily introduced into food during stages of production, manufacture, processing, preparation, treatment, packaging, wrapping, transport or storage, or as a consequence of environmental contamination and present in the form of residue) must be kept to the lowest possible level.

The regulation does not apply to contaminants subject to specific rules.

Maximum limits of tolerance are laid down in accordance with the procedure of the Standing Food Chain and Animal Health Committee with prior consultation to the European Food Safety Authority (EFSA).

Member States cannot prohibit the sale of foodstuffs that comply with the regulation if the reason has been dealt with in the regulation.

The regulation lays down a safeguard clause by which a member state can temporarily suspend or restrict sales of foodstuff in their country if the presence of a contaminant posing a risk to human health is suspected.

Legislation on contaminants

Legislación de contaminantes