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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.  

 

A project to understand and model the transmission of the SARS-CoV-2 virus in meat processing plants

A number of grouped cases or clusters of COVID-19 have been identified among workers in food processing plants, in France and around the world. A project coordinated by ANSES and funded by the National Research Agency (ANR) is now under way to better understand how the virus circulates in meat processing plants and to suggest appropriate preventive measures.  

Since the start of the COVID-19 pandemic, several outbreaks ...

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Published on 25/02/2021

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