inorganic compound
Chemical that does not generally contain carbon; for example, water, oxygen, sodium chloride
In food safety, an inorganic compound is a chemical substance that does not contain carbon-hydrogen bonds, such as metals (lead, arsenic, mercury), salts, or minerals. These compounds can be naturally present in food or enter it through the environment, processing, or packaging.
EFSA has assessed a number of inorganic compounds in food, mainly because some can be toxic at high levels. Examples include:
- Heavy metals: Lead, cadmium, mercury, and arsenic – these can accumulate in food like fish, rice, or vegetables.
- Nitrates and nitrites: Found naturally in vegetables or added as preservatives in processed meats.
- Copper and zinc: Essential minerals that can be toxic in excess, often present in supplements or fortified foods.
- Fluoride: Assessed in drinking water and foods for safety.
EFSA assesses inorganic compounds to make sure they are safe for consumers. This involves evaluating how much people are exposed to them through food, identifying potential health effects, and setting safe limits. EFSA’s advice helps EU authorities manage risks, set regulations, and ensure that food on the market is safe to eat.