Food and nutrition

Faced with the globalisation of trade, the emergence of new consumption patterns and the diversity of the food offer, a high level of vigilance is required to prevent new risks in the food sector. These risks must be evaluated, without however neglecting "conventional" physico-chemical and microbiological risks (bacterial contamination, Salmonella, etc.), as well as certain risks linked to environmental contaminants.This is the role of ANSES, which is involved in all stages of the food production chain and which assesses health risks from primary production to the plate of the final consumer. The Agency assesses the nutritional risks and benefits of foods and their ingredients, the quality of drinking water, monitors eating habits, and helps draft public health objectives and recommendations. It also develops diagnostic methods, conducts research work and performs expert scientific assessments on the risks of products, processes and practices in addition to providing surveillance and monitoring in the area of nutrition.

Initial literature review on the possible hazards of asbestos ingestion

Certain drinking water pipes are made of asbestos cement. Under some circumstances, therefore, asbestos fibres can be found in drinking water. ANSES has conducted an initial review of the scientific literature to characterise the hazards associated with asbestos ingestion.

Before it was banned in France in 1997, when respiratory exposure was found to be hazardous to humans, asbestos was used in a variety of sectors, particularly in ...

Published on 10/11/2021