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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

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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

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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

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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

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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

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Topic pages

 (3)
Link
Consultant laboratory for Leptospira
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

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Third party projects

 (6)
Project
Investigation of hepatotoxic and genotoxic potential as well as metabolism of food-relvant pyrrolizidine alkaloids (PA2)
01.06.2017 - 31.05.2020
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

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