Chemical contamination

Business guidance

Vacuum packaging

How to vacuum pack your chilled food products safely as a business, manufacturer or retailer.

We are responsible for making sure that chemicals are not present in food at levels that would be of concern. We carry out research and surveillance and using that information, we can enforce controls to prevent chemical contaminants entering the food chain.

Food and cooking oil waste

Rules on food waste, leftovers and waste cooking oil from catering facilities.

Food contact materials regulations

Overview of key regulation on food contact materials.

Importing fruit and vegetables

Guidance on what a higher risk product is, labelling, packaging, chemical safety and controls on plant health.

Persistent organic pollutants

Persistent organic pollutants (POPs) are a type of contaminant that can enter the food chain from the environment. We outline common properties of POPs, presence of POPs in food and industry guidance.

Acrylamide legislation

Information on the measures concerning acrylamide levels in food, guidance for food business operators and benchmark levels for monitoring acrylamide levels in different food categories.

Consumer guidance

BPA in plastic

What bisphenol A (BPA) is and the research and evidence that supports our understanding of BPA.

Statement of Purpose - Microcystins in Fish

The aim of the risk assessment is to establish whether there is a risk to health from the consumption of fish caught from Lough Neagh, Northern Ireland, which has been affected by a cyanobacteria bloom.

Risk Characterisation - Microcystins in Fish

This risk assessment is presented in a qualitative form with the scales for the frequency of occurrence, severity of foodborne risks, and the level of associated uncertainty described in a multidimensional risk assessment framework.

Executive Summary - Microcystins in Fish

Executive Summary: What is the risk from microcystins in the edible flesh of fish caught from Lough Neagh?

Exposure Assessment - Microcystins in Fish

Exposure assessments for eel, roach, pollan, perch, and bream

Hazard Characterisation - Microcystins in Fish

The World Health Organisation established a provisional tolerable daily intake for microcystin-LR

Hazard Identification - Microcystins in Fish

Microcystins are the most commonly reported cyanobacterial toxins worldwide and the most studied.

Background - Microcystins in Fish

Lough Neagh in Northern Ireland was affected by a cyanobacterial bloom in Summer-Autumn 2023. The cyanobacteria present included Microcystis spp. and Anabaena spp. (DAERA, 2023).

References - Microcystins in Fish

References used in this Rapid Risk Assessment on microcystins in the edible flesh of fish caught from Lough Neagh

Key sources of uncertainty - Microcystins in Fish

Key sources of uncertainty regarding the samples of fish, timings, and viscera

2,4-dinitrophenol (DNP)

The dangers of DNP and the National Food Crime Unit's role in reducing the health risk to the public.

Antimicrobial resistance (AMR)

Antimicrobial resistance and the steps to take to prevent the spread of resistant microorganisms.

Arsenic in rice

Advice on safe levels of arsenic in rice and rice milk.