Health Canada scientists are responsible for the assessment of risks to human health from exposure to food-borne chemical contaminants. They undertake regular surveillance to monitor the levels of contaminants in foods and estimate the exposure of Canadians to these contaminants. Health Canada scientists also conduct research and evaluate scientific data in order to better understand the effects that chemicals can have on the human body. Each of these activities is an essential component of a risk assessment, which provides a basis for developing appropriate strategies to reduce or eliminate the risk of adverse health effects from exposure to chemicals.
Risk management strategies vary depending on the situation. Actions range from providing advice and guidance to Canadians on the risks and benefits of particular food choices, to providing direction on how to reduce contaminant levels, to setting permissible maximum levels in foods:
Canadian Standards ("Maximum Limits") for Various Chemical Contaminants in Foods - the maximum limits that are established by Health Canada are enforced by the Canadian Food Inspection Agency.
In the context of foods, chemical contaminants can be very broadly defined as any chemical not intentionally added to food but present for one of many possible reasons:
Accidental Contamination at a "Point Source"
There are various programs in place, many of which have been developed by or with the support of the Canadian Food Inspection Agency (CFIA), that serve to guide those involved in food production, processing, and distribution in order to minimise the chances of accidental "point sources" (stages of production when contamination could occur) of contamination. The CFIA's Food Safety Enhancement Program is an example of this.
Join Health Canada's Chemical Contaminants e-Notice, a free service to stay on top of issued advice as well as regulatory and scientific developments in the area of food chemical contaminants in Canada.
Obtain an electronic copy of the January 2016 Scientific Assessment in Support of a Lower Tolerance for Arsenic in Apple Juice
Canadian Food Inspection Agency: