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Specific chemicals in food
Chemical contaminants can enter food from the environment, processing, packaging or other sources. Some occur naturally in soil or water; others result from industrial activity or form during cooking and processing.
This section highlights selected chemicals of continuing food-safety interest. The presence of a detectable chemical does not by itself establish that a food is unsafe; health risk depends on toxicity and exposure, including the concentration in food, amount consumed and duration of exposure.
RECOMMENDED RESOURCES
Chemical Contaminants & Pesticides — FDA
FDA overview of chemical contaminants in food and the agency’s monitoring and risk-management activities.
Environmental Contaminants in Food — FDA
FDA information on arsenic, lead, mercury, cadmium, dioxins, PCBs, PFAS and other environmental contaminants.
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