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Food Contaminants and Residues

Studies and reports on contaminants and residues including: Acrylamide and furan in UK retail foods; Occurrence of 3-APA in foods; T-2 and HT-2 toxin levels in oat products; Acrylamide in biscuits and average diet; Masked Mycotoxins in food and the gut; Sterigmatocystin in Cereal Products; Pyrrolizidine alkaloids in food; and Perchlorate levels in fruit and vegetables.

Perchlorate Questions and Answers

From: 1 Nov 2013
To: 1 Dec 2015
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Concentration of Acrylamide in the Average UK Diet.

From: 1 Jan 2014
To: 31 Dec 2014
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Exec Summary - Survey of T-2 and HT-2 Toxin Levels in Oat Based Products

From: 1 Jan 2014
To: 31 Dec 2014
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Occurrence of Pyrrolizidine Alkaloids in Food

From: 1 Jan 2014
To: 31 Dec 2014

The Chemistry, Formation and Occurrence of 3-APA in Foods

From: 1 Oct 2014
To: 2 Oct 2014
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Final Report (Hallmark) - Retail survey of T-2 and HT-2 toxin levels in oat based products

From: 18 May 2015
To: 19 May 2015
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Acrylamide Targeted Investigations

From: 1 Oct 2015
To: 2 Oct 2015
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Final Report (Fera Science) - Retail survey of T-2 and HT-2 toxin levels in oat based products

From: 1 Oct 2015
To: 2 Oct 2015
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Sterigmatocystin in Cereal Products

From: 1 Nov 2015
To: 20 Nov 2015
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Masked Mycotoxins in Food and Their Release and Uptake in the Gut

From: 1 Mar 2016
To: 2 Mar 2016
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Acrylamide in Diet Report: Phase 2 analysis of selected category samples

From: 1 Apr 2016
To: 30 Apr 2016
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Investigation of Perchlorate levels in fruit and vegetables consumed in the UK

From: 1 Apr 2016
To: 1 Sep 2016
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Acrylamide and Furan Levels in Retail Foods - Report

From: 1 Aug 2016
To: 2 Aug 2016
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Acrylamide in Diet Report: Phase 1 analysis of all group samples

From: 1 Sep 2016
To: 2 Sep 2016
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Acrylamide and Furan Levels in Retail Foods - Survey Information Note

From: 1 Jan 2017
To: 31 Jan 2017
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