Rapid and accurate identification of foreign body material in food is essential in order that the source of contamination can be ascertained and appropriate measures taken to handle the incident and prevent recurrence. Pinpointing the state in the food chain at which contamination took place can require skilled detective work. This document is a review of guideline methods that can be used by companies with appropriate analytical facilities, and show where help may be obtained when in-house services are not available. The publication is for use by scientists with suitable expertise, but will also be of value to managers with responsibility for quality control and quality management procedures at any point in the food chain. Advice on prevention of contamination of foods on the production line is given in CCFRA Guideline No 5: Foreign Bodies in Foods.
