Organic contaminants

Organic contaminants are compounds that end up in food without being added on purpose. Some form during processing itself, when food is fried, baked or roasted. Others come from the environment or from stages of the supply chain. Monitoring them is part of every producer’s food safety plan and is regularly requested by retailers, importers and the authorities.

What we test

Our core test in this area is acrylamide in heat-treated foods: bread and fine bakery wares, biscuits, breakfast cereals, French fries and crisps, coffee and coffee substitutes, and foods for young children. Acrylamide forms mainly from asparagine and reducing sugars at high temperatures, so levels depend strongly on the raw material and on the heating process.

We use QuEChERS extraction followed by liquid chromatography with mass spectrometry (LC-MS). The results show whether the mitigation measures in your process are working and how the product compares with the benchmark levels set for its category.

For other organic contaminants, such as polycyclic aromatic hydrocarbons, tell us what you need. We will tell you what we can determine and on what terms.

Regulatory framework

• Regulation (EU) 2017/2158 establishing mitigation measures and benchmark levels for the reduction of acrylamide in food;
• Regulation (EU) 2023/915 on maximum levels for certain contaminants in food;
• Regulation (EC) No 178/2002 laying down the general principles and requirements of food law.

How we work

We agree with you on the relevant products and batches, then receive the samples at the laboratory with full traceability. Results are issued in a test report. Accredited tests are marked as such on the report and are listed in the RENAR annex to accreditation certificate LI 871.