Incidental constituents (commonly referred to as "contaminants") are substances that occur due to the production (e.g, crop husbandry), manufacture, treatment, packing, packaging, transport or holding of such food and become present in the various food types, or as a result of environmental contamination.
You may refer to the links below for more information on limits for the various types of incidental constituents:
- Microbiological standards
(i) Ready-to-eat food
(ii) Non-ready-to-eat food [These standards will apply until 3 March 2024.]
The new microbiological standard for non-ready-to-eat food will take effect from 4 March 2024.
(i) Singapore's regulatory limits
(ii) Codex MRLs (if there are no regulatory limits specified under i)