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:
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.
Contact: Nick Jessop