The FDA Defect Levels Handbook might be the most disgusting government manual in existence. It spells out how much mold, rot, parasites, bugs, and other contamination the administration will allow in your food.



So how does stuff like that get into your lunch? It’s natural, says Martin Bucknavage, a food safety specialist at Pennsylvania State University.



“Our food comes from outside,” he says. “When you harvest grain, there will be a bug in there somewhere.”



Other contamination—like mouse poop—can occur after a crop has been harvested, when the food is being processed at a factory, stored, or in transit.



Sure, it’s gross to read about the unwanted components in your food, but the FDA sets the limits at levels that pose no threat to your health, according to the handbook.

“You shouldn’t be worried,” says Bucknavage. “A grasshopper leg in your peanut butter won’t make you sick.”

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And the FDA restrictions don’t give a food manufacturing company the right to permit contamination just below the allowable limit. Food processing systems are much cleaner than they used to be, so the probability of contamination is little, says Bucknavage.



However, contaminants can be an indicator that something is wrong, he says. A mouse hair in your macaroni won’t hurt you, but too many hairs can be evidence of an infestation at the factory. That could mean pathogens—bacteria, viruses, or microorganisms that can cause disease—make it into your food.

It’s for this exact reason that the FDA sets limits, says Bucknavage.



Keep reading for a list of 10 extra “ingredients” allowed in your food. Bon appetit!