URL: http://www.foodrisk.umd.edu/hazard/chemical/contaminants/index.cfm
Contaminants
Contaminant is defined in the Codex Alimentarius Commission Procedural Manual, Fourteenth Edition (2004) as “any substance not intentionally added to food, which is present in such food as a result of the production (including operations carried out in crop husbandry, animal husbandry and veterinary medicine), manufacture, processing, preparation, treatment, packing, packaging, transport or holding of such food or as a result of environmental contamination. The term does not include insect fragments, rodent hairs and other extraneous matter.”
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General Contaminants
This page includes links to information about contaminants in general, unspecified contaminants, or specific contaminants other than acrylamide, arsenic, dioxin, PCB, mercury, lead, or perchlorate.
