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French Agency for Food, Environmental and Occupational Health & Safety

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.  


Viruses in food: a new national reference mandate for ANSES's Laboratory for Food Safety

ANSES's Laboratory for Food Safety in Maisons-Alfort has just been appointed National Reference Laboratory for the detection of "foodborne viruses in foodstuffs of animal origin excluding shellfish". This new mandate, which is a major step forward in strengthening public health regarding foodborne viruses, adds to the 13 national and two European mandates already held by this laboratory. This new mission further strengthens ANSES's commitment to addressing major health issues....

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Published on 24/04/2018

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