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.

Cyanobacteria in fresh water: ANSES makes proposals with a view to harmonising surveillance and control

Today, ANSES is publishing an opinion on the health risks associated with the presence of cyanobacteria and their toxins in recreational water, drinking water and water intended for fishing. This work has been used to update the list of toxin-producing cyanobacteria in fresh water that pose a threat to humans. To harmonise and improve water surveillance, quality monitoring and analysis activities, the Agency is offering fact sheets to aid management ...

Published on 03/09/2020