- The action levels from the FDA include 10 parts per billion for specific produce, like vegetables and fruits, as well as mixes, meats that are one ingredient, custards or puddings, and yogurts.
- For root vegetables that are one ingredient, the levels are 20 parts per billion, and dry cereals’ levels are also 20 parts per billion.
- “For more than 30 years, the FDA has been working to reduce exposure to lead, and other environmental contaminants, from foods. This work has resulted in a dramatic decline in lead exposure from foods since the mid-1980s,” FDA Commissioner Robert M. Califf said.
