ABSTRACT
Many very detailed Regulations have been adopted to control/prevent the risks potentially associated with intentionally or non-intentionally added groups of substances and specific substances to food. The intentionally added substances to food products which have been regulated, at the EU level, by identifying the food categories suitable for the addition and the relative maximum levels, include the additives (substances added for specific technological functions), flavourings (substances added to provide a flavour), extraction solvents (used during the processing of raw materials, foodstuffs or components or ingredients of these products), food enzymes (added to food for a technological purpose in the manufacture, processing, preparation, treatment, packaging, transport or storage), processing aids (substances which are not consumed as a food by themselves and are used in the processing of raw materials, foods or their ingredients, to fulfil specific technological purposes), plant protection products (substances used on plants in agriculture, horticulture, parks and gardens to suppress, eradicate and prevent actions of organisms that are considered harmful) and biocides (used, for example, as a disinfectant or to protect materials). The Regulations on unintentionally added substances to food products provide maximum limits for the occurrence of chemical, biological and physical contaminants in different food categories and food contact materials including recycled plastic materials and articles.
