Risk at a Glance

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A-F

Acesulfame kAcrylamideAflatoxinsAllergensAlternative ProteinsAnimal InfluenzaApricot KernelsArsenicAspartameBaby BottleBacillus CereusBacillus Cereus / Staphylococcus aureus / Clostridium perfringensBacteriaBisphenol ABivalve Molluscs (Cockles / Oysters / Clams/ Mussels/ Scallops)BPABulk cookingBurkholderia cocovenenans / Bongkrekic acidCanned foodCantaloupeCekur ManisCereulideChicken RiceChocolateClostidium botulinumClostidium perfringensClostridium botulinumCooking oilCronobacterCyanideDimethyl YellowDioxinsDrug ResiduesDuriansEggsEnoki MushroomsEscherichia coliFava BeansFermented corn / Coconut productsFermented FoodFishFood additivesFood colouringsFood ContactFood PackagingFruits

G-L

GeneralGenome Edited CropsGlycidol and MCPD estersGrayanotoxinsGroup B StreptococcusHairy CrabsHeat-processedHeavy MetalsHepatitis AHepatitis EHijiki seaweedHistamineHoneyInfantInfant FormulaInsectsListeriaLunar New Year

M-R

MeatMeat (Cooked Meat)Meat (Minced Meat)Meat (Pig Liver)Meat (Raw Meat)Meat (RTE Meat)MelonMicrobiologicalMicroorganismMooncakeMycotoxinsNecrotising Fasciitis / Streptococcus pyogenes / Vibrio vulnificusNon-nutritive sweetenersNorovirusPesticidesPFASPlasticPolycarbonatePolycyclic aromatic hydrocarbons (PAHs) / Heterocyclic amines (HCAs) / Nitrosamines)PorkPyrrolizidine Alkaloids (PAs)RadiationRaw eggsRaw marinated seafoodRaw milkRaw seafoodRaw vegetablesRhodamine BRiceRice dumplingRice / Infant rice cerealRTE raw fish

S-Z

SaccharinSalmonellaSeafoodSpice / HerbsSpicesSteviol glycosidesStyreneStyrofoamsucraloseSudan dyesSweetening agentsToluidine RedTomatineTomatoTrichinellaVibro

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