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Food contamination refers to foods that are spoiled or tainted because they either contain microorganisms, such as bacteria or parasites, or toxic substances that make them unfit for consumption.
Contamination may occur through environmental pollution, as in the case of toxic metals, PCBs and dioxins, or through the intentional use of chemicals, such as pesticides, animal drugs and other agrochemicals. Food additives and contaminants resulting from food manufacturing and processing can also adversely affect health.
Since 1976, WHO has implemented the Global Environment Monitoring System - Food Contamination Monitoring and Assessment Programme (GEMS/Food), which has informed governments, the Codex Alimentarius Commission and other relevant institutions, as well as the public, on levels and trends of contaminants in food, their contribution to total human exposure, and significance with regard to public health and trade. In the Western Pacific Region,
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