Environmental pollution may for example result in enhanced levels of heavy metals from a
variety of sources, e.g. nearby industry, traffic on nearby roads.
The available literature and in-house monitoring by European tea packers clearly
demonstrates that the incidence of high levels of heavy metal contamination is low with the
levels found rarely exceeding the limit values and hence heavy metals present a minimal food
safety risk.
Agrochemicals may be present because of the use of non-approved chemicals or their use
without adherence to Good Agricultural Practice (GAP).
The monitoring of ‘pesticide’ residues by the trade shows that for most origins, values
exceeding the current legal maximum residue levels (MRLs)3 are infrequent and at levels
which do not compromise food safety. In some origins, residues exceeding the MRLs values
are detected and in these instances the teas are not purchased as to do so would be illegal.
As a result, the food safety risk from agrochemicals is considered to be low.
ETC - HACCP GUIDANCE NOTES for Tea Producers and Processors in the Country of Origin page 4
EUROPEAN TEA COMMITTEE / COMITE EUROPÉEN DU THE
Sonninstrasse 28 20097 Hamburg City Sued Germany
The polycyclic aromatic hydrocarbon (PAH) content of most teas when brewed is below the
limit of detection of current analytical methodology. Although analysis has occasionally shown
low levels in tea leaves as evidenced by trade summaries of in-house generated data. Some
teas, notably Lapsang Souchong, are ‘smoked’ as part of their processing and contain
measurable levels of PAHs; given that most of the PAHs present are relatively insoluble in
water and as a consequence their levels in the infusion as consumed are much reduced it is
considered that they present a minimal food safety risk.
Toxic substances can be present as a result of accidental or deliberate contamination.
From time to time, there have been warnings that teas have been deliberately contaminated in
the country of origin. In the past ten years, there have been two such instances and despite
intensive checks both at source and by the packers on receipt, no contamination has been
found. Given that warnings have been issued when deliberate contamination has been
threatened and the fact no contamination has been found it is considered that the risk of
chemical contamination by deliberate contamination is low.
Chemical contamination resulting from lubricants, fumigation of containers, transport and
storage are known but occur infrequently and thus presents a low risk in food safety terms.
Chemical contamination could also result from inappropriate personal behaviour which might
contaminate food, for example smoking when handling harvested tea leafs and tea (packaged
or unpackaged).
Instances of adulteration are rare and traditionally tea quality is assessed by tea tasters who
base their judgements on subjective assessments of the leaf before and after infusion and the
appearance, odour and taste of the liquor, rather than by reference to its chemical
composition. However certain chemical characteristics have been defined and given in an
International Standard.6, 9 The parameters given in this Standard are helpful if the tea exhibits
abnormal characteristics or adulteration is suspected
Environmental pollution may for example result in enhanced levels of heavy metals from a
variety of sources, e.g. nearby industry, traffic on nearby roads.
The available literature and in-house monitoring by European tea packers clearly
demonstrates that the incidence of high levels of heavy metal contamination is low with the
levels found rarely exceeding the limit values and hence heavy metals present a minimal food
safety risk.
Agrochemicals may be present because of the use of non-approved chemicals or their use
without adherence to Good Agricultural Practice (GAP).
The monitoring of ‘pesticide’ residues by the trade shows that for most origins, values
exceeding the current legal maximum residue levels (MRLs)3 are infrequent and at levels
which do not compromise food safety. In some origins, residues exceeding the MRLs values
are detected and in these instances the teas are not purchased as to do so would be illegal.
As a result, the food safety risk from agrochemicals is considered to be low.
ETC - HACCP GUIDANCE NOTES for Tea Producers and Processors in the Country of Origin page 4
EUROPEAN TEA COMMITTEE / COMITE EUROPÉEN DU THE
Sonninstrasse 28 20097 Hamburg City Sued Germany
The polycyclic aromatic hydrocarbon (PAH) content of most teas when brewed is below the
limit of detection of current analytical methodology. Although analysis has occasionally shown
low levels in tea leaves as evidenced by trade summaries of in-house generated data. Some
teas, notably Lapsang Souchong, are ‘smoked’ as part of their processing and contain
measurable levels of PAHs; given that most of the PAHs present are relatively insoluble in
water and as a consequence their levels in the infusion as consumed are much reduced it is
considered that they present a minimal food safety risk.
Toxic substances can be present as a result of accidental or deliberate contamination.
From time to time, there have been warnings that teas have been deliberately contaminated in
the country of origin. In the past ten years, there have been two such instances and despite
intensive checks both at source and by the packers on receipt, no contamination has been
found. Given that warnings have been issued when deliberate contamination has been
threatened and the fact no contamination has been found it is considered that the risk of
chemical contamination by deliberate contamination is low.
Chemical contamination resulting from lubricants, fumigation of containers, transport and
storage are known but occur infrequently and thus presents a low risk in food safety terms.
Chemical contamination could also result from inappropriate personal behaviour which might
contaminate food, for example smoking when handling harvested tea leafs and tea (packaged
or unpackaged).
Instances of adulteration are rare and traditionally tea quality is assessed by tea tasters who
base their judgements on subjective assessments of the leaf before and after infusion and the
appearance, odour and taste of the liquor, rather than by reference to its chemical
composition. However certain chemical characteristics have been defined and given in an
International Standard.6, 9 The parameters given in this Standard are helpful if the tea exhibits
abnormal characteristics or adulteration is suspected
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