Contaminanten in voedsel: Risico´s identificeren en beoordelen

Dioxins, mineral oils, perfluorinated substances - people not only obtain important nutrients with their food. They also ingest undesirable substances which can affect health when taken up in certain quantities.
As the state of the art, environmental conditions, industrial manufacturing processes and human food consumption habits constantly change, our understanding of the risks posed by contaminants in food requires regular updates. The special issue "Contaminants in Foods" gives an overview of assessment strategies of possible health risks, explains what properties and hazard potential contaminants entail, where they come from and to what extent people are exposed to them (BfR, 3 juli 2017).
Klik hier om het volledige persbericht te lezen.
Klik hier voor de speciale uitgave over Verontreinigingen in Voedsel (in het Duits).
Klik hier voor meer informatie over de online NVC E-Workshop Food Contact Materials Legislation.

Dit bericht is ook opgenomen in ons maandelijkse nieuwsoverzicht, de NVC Members-only Update. Heeft u vragen, neem dan contact met ons op via e-mail of bel: +31-(0)182-512411.