Chemical contaminants in primary products

A new project will help members understand where chemical contaminants can originate and the route by which they can contaminate food products during primary production and processing. Factors affecting levels of chemical contaminants in food products could include growing site history, source of fertiliser/organic manure, soil pH, irrigation water and varietal choice.

Recent issues have included:

• Perchlorates and chlorates in fruit and vegetables
• Cadmium in cereals, vegetables and potatoes, which are major contributors of cadmium in the diet
• Lead - although levels are decreasing, there is no evidence for a 'safe level'
• Nickel - levels in the diet have been identified as being of concern to sensitized members of the population
• Mycotoxins continue to be a problem in cereal crops, especially Fusarium mycotoxins and ergot alkaloids
• Acrylamide is an issue in potatoes and cereals and is a known carcinogen
• Organic contaminants can originate from use of biosolids on crops, for example polychlorinated alkanes (PCAs)

Member companies have identified chlorates and perchlorates as the chemical contaminants of current importance in fresh produce; these are introduced via irrigation waters and postharvest washing procedures.

Overall guidance will be produced to help members minimise contaminant levels through agronomic interventions, selection of growing sites and cultivar choice.