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
(i) Singapore's regulatory limits
(ii) Codex MRLs (if there are no regulatory limits specified under i)