Unit Food Toxicology

The "Food Toxicology” unit assesses the possible health risks of food and their components and ingredients. Its tasks cover but are not restricted to:

• Ingredients in foods of vegetable and animal origin for general consumption including plant extracts, mineral and table water
• Natural contaminants in food (plant toxins, mycotoxins, toxins of other origins)
• Industrial and environmental contaminants (halogenated organic contaminants such as dioxins, PCBs, PFAS; PAH; elements; nitrite, nitrate and ammonium compounds)
• Residues of pharmacological active compounds and veterinary drugs in foods of animal origin
• Process-related reaction products in food (processing contaminants)
• Toxicological safety assessments for novel foods and food ingredients and foods from genetically modified organisms

Scientific opinions on risk assessment are prepared in line with international guidelines and standards on the basis of the available data on toxicity and exposureClose dialogexposureExposureTo glossary. Such opinions serve as scientific basis for risk management measures i.a. by the Federal Ministry of Agriculture, Food and Regional Identity (BMLEH), the Federal Ministry for the Environment, Climate Action, Nature conservation and Nuclear Safety (BMUKN) or the Federal Office for Consumer Protection and Food Safety (BVLshort forGerman Federal Office of Consumer Protection and Food Safety). A further main task of the unit is to suggest risk communication measures and to reply to questions from the public including the press within the remit of it’s tasks.

Members of the unit work in national and international specialised committees, including the scientific committees and working groups of the European Food Safety Authority (EFSAshort forEuropean Food Safety Authority) and World Health Organization (WHO).

The unit’s activities in the area of risk assessment are complemented by participation in national and international research projects as well as conducting its own research. The focus here is on approaches to improve scientific knowledge for the assessment of the health risks of substances in foods. Another area of main emphasis involves strategies for the assessment of certain substance classes.