Contaminants in food: Identifying and assessing risks

31 August 2017

Dioxins, mineral oils, perfluorinated substances - people not only obtain important nutrients with their food. They also ingest undesirable substances which can affect health when taken up in certain quantities.
As the state of the art, environmental conditions, industrial manufacturing processes and human food consumption habits constantly change, our understanding of the risks posed by contaminants in food requires regular updates. The special issue "Contaminants in Foods" gives an overview of assessment strategies of possible health risks, explains what properties and hazard potential contaminants entail, where they come from and to what extent people are exposed to them (BfR, 3 July 2017).
Click here to read the full press release.
Click here for the special issue about Contaminants in Foods (in German).
Click here for more information about the online NVC E-Workshop Food Contact Materials Legislation.

This news item is also included in our monthly overview, the NVC Members-only Update. If you have any questions, please contact us:, +31-(0)182-512411.