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.

COVID-19 - ANSES's recommendations on food, shopping and cleaning

What precautions should I take when returning home from the shops? Does food need to be cooked to destroy the virus? Can I eat fruits and vegetables raw without any further preparation? ANSES examined the possibilities of the COVID-19 disease being transmitted via food, on the basis of the available scientific data. Here are our answers to the most frequently asked questions.