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.

ANSES celebrates the 60th anniversary of its laboratory in Ploufragan-Plouzané-Niort: “One Health, One Welfare”

ANSES’s Ploufragan-Plouzané-Niort laboratory is celebrating the 60th anniversary of its establishment in Ploufragan in Western France, the most important French livestock region. On this occasion, the laboratory will be reviewing the highlights of its history and the major scientific milestones that have marked more than half a century of research and reference. Optimising the health and welfare of livestock and the occupational health of livestock farmers, monitoring microbial contaminants in ...

Published on 29/11/2018