In this regard, it would be necessary to provide a comparison of the levels of chemical contaminants in the novel food with those levels typically found in the food product prepared by accepted traditional processes.
Les métaux (p.ex., l’arsenic, le cadmium, le mercure et le plomb), les contaminants organiques, y compris les polluants organiques persistants, ou POP (p. ex., le DDT, l’aldrine, la dieldrine, etc.) et les contaminants naturels, y compris les mycotoxines (p. ex., l’aflatoxine, la vomitoxine, l’ochratoxine, la zéaralénone, etc.) sont des exemples de contaminants potentiels.