According to Regulation (EU) 1169/2011, substances that cause allergies or intolerances must be indicated on pre-packaged foods. The threshold levels listed below, which are also used by official surveillance authorities as a basis for evaluating laboratory results, are intended to provide guidance on when an allergen must be declared as an ingredient.

These values are intended solely as guide values where the measurement uncertainty of the analytical methods must be considered.

Source: www.untersuchungsämter-bw.de

These values are intended solely as guide values where the measurement uncertainty of the analytical methods must be considered.

Source: http://www.untersuchungsämter-bw.de/pub/beitrag.asp?ID=878&subid=0&Thema_ID=9&lang=DE

Allergies to wheat and peanuts are generally known in food products. However, skin contact with these substances can also lead to the development of corresponding allergies. For this reason, the EU has regulated the use and quality of wheat proteins and peanut oils.

Regulation (EU) 2017/2009 amending Annex III of the EU Cosmetic Regulation defines limits for these ingredients. From September 25, 2018, cosmetic products placed on the market must meet the aforementioned requirements.
Peanut oils used in cosmetics may only contain a maximum concentration of 0.5ppm of peanut proteins. The restriction for hydrolyzed wheat proteins depends on the average molecular mass of the peptides. The maximum value for the average mass is 3.5 kDa.

The exact text of Regulation (EU) 2017/2009 can be found under the following link.

Source: European Union

The term "connective tissue protein-free meat protein" (abbr: BEFFE) is defined in the guidelines for meat and meat products. It is considered a measure for the pure muscle meat content in a meat product. The guidelines specify a minimum value for many meat products. Falling below this value may constitute misleading information.

Fipronil is a biocide and acts as a highly toxic insecticide against fleas, mites, lice, and roaches. It is used as a contact poison mainly in pet care products to prevent and treat infestations of parasites.

Fipronil is not approved for use in food. Therefore, it may not be applied as a pesticide or veterinary drug in agriculture (exceptional permits exist, e.g. for combating wireworms in potatoes).

Products contaminated with Fipronil, regardless of the level of contamination, are considered unfit for sale and must be withdrawn from the market. According to a statement from the BfR (Federal Institute for Risk Assessment), a potential health risk cannot be ruled out at concentrations greater than 0.72 mg/kg of food.

The guidelines of the German Food Code describe the characteristics of certain foods. They are prepared by experts from food monitoring, science, consumers, and the food industry based on Section 16 of the Food and Feed Code (LFGB). The guidelines reflect the general market perception in Germany. They specify certain quality-relevant criteria, for example, requirements for top quality in meat products.

The abbreviations MOSH and MOAH stand for chemical compounds found in mineral oil. MOSH stands for "mineral oil saturated hydrocarbons," while MOAH stands for "mineral oil aromatic hydrocarbons." MOSH can be absorbed by the body when consuming food, stored in various organs, and lead to respective damages. The MOAH fraction includes, among other things, carcinogenic substances.

Source: www.bfr.bund.de

POSH stands for "polyolefin oligomeric saturated hydrocarbons." These are saturated hydrocarbons found in plastics. POSH can migrate into food from plastic packaging. A conclusive health assessment of this substance is not yet available.

Source: www.bfr.bund.de

Gluten is a naturally occurring protein mixture found in many cereals. For people with gluten intolerance, consumption can have harmful health effects. Information about the absence or reduced presence of gluten in food is regulated by Implementing Regulation (EU) No 828/2014. Gluten and cereals containing gluten are also mandatory declaration substances according to Annex II of Regulation (EC) No 1169/2011 (allergen labeling).

Bacteria can produce histamine during storage or spoilage in fish and fish products. Consuming highly contaminated foods can cause poisoning in humans. Symptoms include nausea, headaches, dizziness, and skin redness. For certain fish species and fermented fish sauce, histamine is a food safety criterion according to Annex I of Regulation (EC) No. 2073/2005. High levels often occur in open and overdue canned tuna.

Total mercury is absorbed about 55% from animal and 45% from plant foods. The particularly problematic methylmercury (organic mercury) is mainly absorbed from fish and seafood.

In all other foods, mercury is predominantly present in inorganic form, which is less dangerous for human health.

Potentially more contaminated fish include shark, butterfish, eel, wolffish, swordfish, halibut, pike, monkfish, and tuna. In contrast, plaice, herring, and pollack are generally low in contamination. Especially these fish, which are consumed in large quantities, can contribute significantly to mercury intake even if they are low in contamination.

According to the Max Rubner Institute (MRI), the mercury content of most fish marketed in Germany is below the maximum levels, especially from fish from the North Atlantic. Exceptions are large and old specimens of tuna, white halibut, or swordfish. Such fish are rare and are examined before they may be traded.

Tuna offered in cans in Germany is primarily made from younger fish. However, test results show that some samples still have mercury levels approaching the permissible maximum levels.

In general, old fish are significantly more contaminated with methylmercury than young ones. Predatory fish (e.g., tuna) are also more contaminated than non-predatory fish (e.g., sardines, breams).

Fish from aquaculture is generally safe.

To reduce mercury intake, it is recommended:

• Wash and/or peel fruits and vegetables thoroughly because heavy metal-containing dust can settle on the surface of fruits and vegetables.
• Consume no more than 250g of wild mushrooms (based on fresh weight) per week (unlike green plants, mushrooms can accumulate heavy metals).
• Eat offal, especially from wild animals, rarely.
• Women planning to become pregnant, pregnant women, breastfeeding mothers, and young children should rarely consume fish species at the end of the food chain and prefer less contaminated fish species. These usually include, for example, Alaska wild salmon, mackerel, herring, or pollack, as well as fish from fish farms, such as trout and carp.

Cadmium is present in both plant and animal foods due to its wide occurrence in soils. Therefore, it is impossible to completely avoid the intake of this heavy metal. A varied selection of foods is recommended. This automatically alternates between more and less contaminated foods, and a good supply of nutrients is more likely to be ensured.

Very high cadmium levels are often measured in offal, seafood, seaweed (caution with dietary supplements), oilseeds (such as poppy seeds, sunflower seeds, flaxseeds, sesame), certain types of mushrooms, and dark chocolate.

The total exposure is mainly contributed by products consumed in larger quantities with only low or average cadmium content, such as vegetables and grain products.

The health benefits of a plant-based diet outweigh the potential disadvantages. Therefore, those who consume a lot of vegetables and grains should not change their eating habits.

For a long time, gasoline was the main cause of environmental lead pollution. The introduction of lead-free gasoline has significantly reduced it. Industrial emissions release heavy metals into the air, which can settle as lead-containing dust on plant foods.

More heavily contaminated with lead are mainly shellfish and shellfish products. However, the limits are rarely reached or exceeded here as well.