Risk reduction strategies for chemical contaminants in primary production

Risks to human health associated with chemical contaminants in the food and feed chain are increasing. These are likely to have a direct or indirect impact as hazards to human health. These hazards may arise from the natural environment or from inputs applied at the stage of primary production or during further processing. The control of contaminants in staple foods is especially important given their major contribution to the human diet. This project will help members understand where chemical contaminants originate from and the route by which they contaminate food products during primary production. Factors affecting levels of chemical contaminants in food products are likely to include: growing site history, source of fertiliser/organic manure, soil pH and irrigation water and varietal choice. Guidance will be produced to help members to minimise contaminant levels through agronomic interventions, selection of growing sites and cultivar choice.