Updated on 23/06/2022

Escherichia coli (E. coli) is a bacterium found naturally in the digestive microflora of humans and warm-blooded animals. While most Escherichia coli strains are safe for humans, certain strains such as enterohaemorrhagic E. coli (EHEC) cause potentially severe infections, primarily in young children and the elderly.

Updated on 23/06/2022

Listeriosis is a foodborne infection caused by the bacterium Listeria monocytogenes. Cases of listeriosis are rare in France but when they occur, they are severe. What foods are involved? What are the health impacts? Are certain population groups at greater risk? You will find the answers to these questions in this article.

Updated on 23/06/2022

Per- and polyfluoroalkyl substances (PFASs) are used in many everyday products (technical clothing, fire-fighting foam, food packaging, etc.) due to their specific chemical properties. Extremely persistent, PFASs are found in all environmental compartments and can contaminate people via the consumption of food and water. As PFASs are a cross-border issue, they are currently monitored and assessed at European level. Per- and polyfluoroalkyl substances (PFASs) are used in many everyday products (technical clothing, fire-fighting foam, food packaging, etc.) due to their specific chemical properties. Extremely persistent, PFASs are found in all environmental compartments and can contaminate people via the consumption of food and water. As PFASs are a cross-border issue, they are currently monitored and assessed at European level.

Published on 13/04/2022

With the rise of genetic engineering, biotechnology enables us to directly influence the genes of living organisms to modify their properties. Biotechnology is used in many sectors, from research to industrial applications, including in agriculture and health. Since its creation, ANSES has fulfilled various roles involving genetically modified plants in food or feed, known as GMOs. On 1 January 2022, these roles acquired a new dimension following the dissolution of the High Council for Biotechnology.

Updated on 05/05/2022

As part of its missions and under the French National Environmental & Health Action Plan (2004-2008), the Agency began a national programme on TRVs in 2004 with the aim of building solid French expertise that could be shared by the various competent authorities in this area.

Updated on 30/05/2022

Infections by Salmonella bacteria are the second most common cause of foodborne illnesses in Europe. Salmonella infections cause occasionally acute gastroenteritis, but can be more severe in certain susceptible populations. This article provides an overview of the disease and the ways to prevent it.

Updated on 03/05/2022

As they disperse in our environment, pesticides can be transformed into one or more other compounds called "metabolites". The active substances of pesticides and their metabolites are therefore liable to contaminate water resources and end up in drinking water (DW). ANSES supports the authorities in managing situations where the regulatory limits are exceeded, in order to guarantee consumer health. It has also designed a method for identifying which pesticide metabolites warrant priority attention, with regard to the health issues associated with drinking water consumption.

Updated on 11/05/2022

Vitamin D plays a key role in maintaining bone and muscle tissue and boosting our immune system. However, most French people do not get enough. What foods should I eat to ensure an adequate intake? What are the health risks in the event of vitamin D deficiency? Is the consumption of food supplements the answer to preventing deficiency? Do some population groups need more vitamin D than others? Is there a risk in the event of excess intake? ANSES answers all your questions. 

Updated on 24/05/2022

Omega-3 fatty acids are a group of essential fatty acids. They include essential fatty acids that are: necessary for the development and proper functioning of the human body, but that cannotunable to be manufactured by our bodies, and conditionally essential fatty acids, i.e. those necessary for the development and proper functioning of the human body but that can. They can nevertheless be manufactured from their precursor if itthis has been provided by food. Find out about the role of these fatty acids and the foods that contain them. 

Updated on 24/05/2022

Fats, oils, lipids, fatty acids, triglycerides, cholesterol -it can be difficult to find your way through all these terms. Discover the meaning of these terms, the role of fats in the body, food sources of fats and ANSES’s recommendations.