[Acrylamide, antiparasitic agents, dioxins and more: how dangerous are contaminants and residues in food?]

Abstract

Within the European Union, food safety and consumer protection are topics of highest priority. The evaluation of the safety of contaminants and residues in food is usually based on the determination of the acceptable daily intake (ADI), which in turn is the basis for maximum residue levels (MRLs). As this procedure depends on animal testing, a safety factor of 100 is usually applied to provide a margin of safety. This paper discusses the occurrence of relevant contaminants (e.g. dioxins, acrylamide) and residues (e.g. antibiotics, antiparasitic agents) in food and provides a brief assessment of the risks resulting from the consumption of food containing these substances.