A contaminant is any substance not intentionally added to food which is present in such food as a result of the production (including operations carried out in crop husbandry, animal husbandry and veterinary medicine), manufacture, processing, preparation, treatment, packing, packaging, transport or holding of such food, or as a result of environmental contamination.
Further information
- Regulation (EEC) No 315/93 of 8 February 1993 laying down Community procedures for contaminants in food