Food and nutrition

Brucellosis is a disease caused by bacteria of the genus Brucella . Found worldwide, it can affect humans, with symptoms including fever, pain, headache and/or weakness. It also affects most mammalian species, domestic and wild ruminants in particular. In animals, brucellosis causes abortion, reduced fertility and reduced milk production, which may in turn induce major economic losses. In addition, animals or herds which have not been certified as brucellosis-free cannot circulate freely between countries. Driven by these major economic implications and to the risk to human health, ANSES is actively involved in brucellosis surveillance and control. Here we provide a presentation of the disease, its current status in France, and the role played by ANSES.

As they disperse in the environment after application, the active substances in pesticides can degrade into one or more other compounds called "metabolites". Some of these substances then end up in drinking water. In order to guarantee consumer health, ANSES provides the Directorate General for Health with scientific benchmarks that are invaluable for monitoring tap water quality. To do this, the Agency uses a method for identifying those pesticide metabolites whose presence in drinking water warrants priority attention.

In France, noroviruses are the leading cause of acute gastroenteritis in all age groups. In this article, we take a look at the source of these viruses and how they are transmitted.

Chlordecone is a pesticide that can pose a risk to human health. It was used in banana plantations in the French Caribbean until 1993. Being very persistent, it has permanently contaminated the soil and water, and even today has an impact on crops and livestock production. Since the early 2000s, ANSES has been working to improve knowledge on exposure of the French Caribbean population to this contaminant and the associated health risks. In particular, it has made recommendations on the consumption of locally produced food.

Vitamin C is involved in the formation of collagen and plays an important role in the defence against oxidative stress. Find out more about its role, the foods in which it is found, and the risks of deficiency.

Vitamin B9 is essential for certain functions of the body, particularly cell renewal. In which foods is it found? Which population groups are most likely to be consuming inadequate amounts? What are the health risks of this inadequate intake? All the answers to these questions are in this article.

Salt, which consists almost entirely of sodium chloride, is necessary for the functioning of the body. However, consuming too much of it can lead to the development of certain diseases. Find out which foods are high in salt and read our recommendations for limiting your intake.

Iodine is vital to the synthesis of thyroid hormones. Find out about its importance to the body, the health risks in the event of excess or deficiency, and the foods containing it.

Iron is mainly needed to help the body transport and use oxygen. Find out which foods are rich in iron, the risks associated with iron deficiency, and which population groups need special attention.

Calcium is the most abundant mineral in the body and is found mainly in the skeleton. Find out why calcium is important for your health, which diseases are caused by a deficiency and which foods are rich in calcium.

Histamine poisoning is one of the main causes of foodborne illness related to fish consumption. However, this poisoning can be avoided by observing hygiene rules, particularly regarding the cold chain. Here are some explanations.

What is the difference between nitrates and nitrites? Why are they found in food? Through what foods are we most exposed to these substances? Are we too exposed to them? Is there really such a thing as “nitrite-free” delicatessen meat? You will find all the answers to these questions in this article.