Direkt zum Inhalt springen Direkt zur Servicenavigation springen
 

You are here:

  1. Homepage
  2. A-Z Index
  3. food

food

Opinion

 (8)
Date Title Size
17.06.2020
BfR Opinion No 026/2020
 Updated risk assessment on levels of 1,2-unsaturated pyrrolizidine alkaloids (PAs) in foods 812.1 KB
PDF-File
13.05.2019
BfR Opinion No 017/2019
 Pyrrolizidine alkaloid levels in dried and deep-frozen spices and herbs too high 46.8 KB
PDF-File
10.07.2017
BfR Opinion No. 013/2017
 Grass and leaf products for consumption may be contaminated with human pathogen bacteria 64.1 KB
PDF-File
28.09.2016
BfR Opinion No. 030/2016
 Pyrrolizidine alkaloids: Levels in foods should continue to be kept as low as possible 42.4 KB
PDF-File
10.09.2013
BfR Opinion No. 022/2013
 Health assessment of perchlorate residues in foods 95.1 KB
PDF-File
05.07.2013
BfR Opinion No. 018/2013
 Pyrrolizidine alkaloids in herbal teas and teas 313.6 KB
PDF-File
02.07.2013
BfR Opinion Nr. 017/2013
 Assessment of a possible connection between milk consumption and the development of type 2 diabetes mellitus 64.2 KB
PDF-File
19.03.2013
BfR Opinion No. 009/2014
 Health problems resulting from Guduchi herbal tea are possible - however, the available data is still insufficient 28.0 KB
PDF-File

Up

Presentation

 (17)
Date Title Size
02.06.2016
Presentation Vadims Bartkevics, BIOR
 Detection of Natural and Accidental Contamination of Spices and Herbs 2.0 MB
PDF-File
02.06.2016
Presentation Saskia van Ruth/Isabelle Silvis, DLO
 Deliberate Contamination - Detection by Spectrometric Fingerprinting Methods 2.5 MB
PDF-File
02.06.2016
Presentation Bettina Horn, BfR
 Detection of spice adulteration using spectroscopic fingerprinting techniques 2.3 MB
PDF-File
02.06.2016
Presentation Ildikó Bata-Vidács, NARIC
 Decontamination of Spice Paprika 1.3 MB
PDF-File
02.06.2016
Presentation Ute Gramm, Authority for Health and Consumer Protection, Hamburg, Germany
 Keynote: Import Control of Food of Non-Animal Origin 1.8 MB
PDF-File
02.06.2016
Presentation David Trigo, Federal Office of Consumer Protection and Food Safety (BVL), Germany
 Overview on the Rapid Alert System for Food and Feed (RASFF) 1.5 MB
PDF-File
02.06.2016
Presentation Armin Weiser, BfR
 FoodChain-Lab: Tracing software supporting foodborne disease outbreak investigations 2.7 MB
PDF-File
01.06.2016
Presentation Gerhard Weber, European Spice Association
 Challenges in the production of safe spices and herbs 682.1 KB
PDF-File
01.06.2016
Presentation Zoltán Lakner, Budapest Corvinus University
 Network and vulnerability analysis of international spice trade 1.0 MB
PDF-File
01.06.2016
Presentation Nora Adányi, NARIC
 Vulnerable Points in Spice Production Chains 2.2 MB
PDF-File
01.06.2016
Presentation Anselm Lehmacher, Institute for Hygiene and Environment Hamburg, Germany
 Overview on biological hazards and detection methods 747.9 KB
PDF-File
01.06.2016
Presentation Anneluise Mader, BfR
 Biological hazards and their tenacity in spices and dried herbs 2.6 MB
PDF-File
01.06.2016
Presentation Hendrik Frentzel, BfR
 Survival, detection and toxinogenic potential of Bacillus cereus group species in spices and herbs 817.6 KB
PDF-File
01.06.2016
Presentation Svetlana Cvetkova, BIOR
 Detection of Staphylococcus aureus and Listeria monocytogenes DNA in artificially contamined spices 708.5 KB
PDF-File
01.06.2016
Presentation Mai Dinh-Thanh, BfR
 Impact of spiking techniques on the survival of Staphylococcus aureus in artificially contaminated condiments 1.3 MB
PDF-File
01.06.2016
Presentation Ioanna Stratakou, Wageningen University (WU), the Netherlands
 Predictive Microbiology for Spices and Herbs 7.4 MB
PDF-File
01.06.2016
Presentation Matthias Filter, BfR
 Available Community Tools for Predictive Modelling 983.8 KB
PDF-File

Up

FAQs

 (3)
Date Title
17.06.2020 Frequently asked questions on pyrrolizidine alkaloids in foods
27.03.2018 Frequently asked questions about chlorate in food
27.03.2018 Frequently asked questions about perchlorate in food

Up

Press releases

 (7)
Date Title Keywords
14.06.2018
22/2018
 Hazardous food supplements from natural sources
10.07.2017
28/2017
 Food made from leaves and grasses may contain pathogens
27.04.2017
16/2017
 Between low and high - what is the hazard potential of individual pyrrolizidine alkaloids?
31.05.2016
19/2016
 Spices and herbs: Ingredients which may pose a health risk
27.05.2016
18/2016
 How do pyrrolizidine alkaloids damage the liver?
18.02.2016
09/2016
 Global food trade poses new challenges to consumer health protection
02.08.2013
21/2013
 Spices and Herbs: A Risk-free Taste Experience

Up

Communication

 (2)
Date Title Size
17.06.2016
BfR Communication No. 016/2016
 The BfR launches scientific network for authenticity testing of food and feed 24.1 KB
PDF-File
05.01.2016
BfR Communication No. 002/2016
 Provisional BfR recommendations on the analysis of pyrrolizidine alkaloids (PA) in herbal tea and tea (analyte spectrum and sampling method) 31.0 KB
PDF-File

Up

Topic pages

 (4)
Link
Consultant laboratory for Leptospira
Consultant laboratory for vibrios
Overview of the presentations at the BfR Symposium SPICED Symposium "Spices and Herbs - A Risk Free Taste Experience?" on 1 June 2016
Overview of the presentations at the BfR Symposium SPICED Symposium "Spices and Herbs - A Risk Free Taste Experience?" on 2 June 2016

Up

Third party projects

 (6)
Project
Stability and inactivation of hepatitis E virus in food and the environment (hepatitis E virus)
01.06.2018 - 31.05.2021
Toxoplasma gondii sources quantified (EJP TOXOSOURCE)
01.01.2020 - 30.06.2022
PARAsite Detection, Isolation and Evaluation (EJP PARADISE)
01.01.2020 - 30.06.2022
Center of Excellence for Digitalization of microbial food safety risk assessment and quality parameters for accurate food authenticity certification (FoodHub)
01.01.2020 - 31.12.2022
Further development and validation of innovative methods for traceability and authenticity of animal proteins in food and feed ( Animal-ID2)
01.02.2020 - 31.01.2023
Project
Investigation of hepatotoxic and genotoxic potential as well as metabolism of food-relvant pyrrolizidine alkaloids (PA2)
01.06.2017 - 31.05.2020

Up

Cookie Notice

This site only uses cookies to offer you a better browsing experience. Find out more on how we use cookies in our Data Drotection Declaration.