Chemical

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Contamination and adulteration both may involve the presence of a substance that is not intended to be in a product.

In the 1990s, FDA undertook additional efforts to ban or restrict uses of lead in association with food.

FDA has strict standards of quality and clear standards of identity for bottled water that protect consumers.

The acrylamide issue regarding food safety refuses to die no matter how many times food scientists shoot it down.

Emerging chemical contaminants are associated with numerous wide-ranging and overlapping environmental issues.

Water may be adulterated by a number of chemical, heavy metal, microbial and physical hazards that pose potential public health risks if they are present at high levels.

While it is not supposed to be there, acrylamide can form in food as a result of a heat-induced reaction between two naturally occurring ingredients, the amino acid asparagine and reducing sugars.