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Microcontaminants found in water and food were the focus of a working group organized by the World Health Organization's Regional Office for Europe. The working group established a list of general categories into which sources of microcontaminants in water and food could be grouped and considered available information on toxicity, control by prevention or treatment, and research needs for each category. The list included treatment agents and processes, polyhalogenated compounds, pesticides (including herbicides), metals and metalloids, materials in contact with food and water, fertilizers, feed additives, microbial toxins and natural poisons, industrial chemicals, cosmetics and detergents, industrial chemicals, drugs, chemicals used in the home, radioactive waste and fallout, combustion and exhaust emissions, and precursors of nitrosamines. Although the working group did not propose specific lines of research generally related to all aspects of microcontaminants in water and food, it recommended that epidemiological studies of water intake and its relation to mortality or cancer be undertaken, and that measures to assure that the introduction of new chemicals creates no health hazard due to their presence in drinking water or food be introduced.