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Contaminant
Any undesirable substance present in food as a result of environmental contamination or equipment used in food processing and/or preservation.
Related terms
Allergens
Substances capable of provoking an immune response (allergic reactions) in sensitive individuals. Different legislations worldwide define which allergens must be labeled in each country. The most common allergens include eggs, milk, fish, shellfish, nuts, peanuts, wheat, and soy.Preservatives
Substances added to food to prevent deterioration caused by microorganisms.Cross-contamination
Transfer of contaminants from one surface, food, or person to another food item, posing a food safety risk.
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