Das Bundesinstitut für Risikobewertung

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Exposure assessment for the intake of PCDD/Fs and dioxin-like PCBs as well as PFAS through the consumption of different fish species

Many fish and seafood are rich in vitamins and trace elements. However, they can also contain undesirable substances that might accumulate in the fat. The German Federal Institute for Risk Assessment (BfR) has calculated the amounts of such substances that consumers ingest when eating one to three servings (150 g each) of fish per week.

Hexahydrocannabinol (HHC) in foodstuffs: Indications of psychoactive effects

Hexahydrocannabinol (HHC) belongs to the cannabanoid substance group. Its chemical structure is similar to that of Δ9 -tetrahydrocannabinol (Δ9 -THC), the main psychoactive cannabinoid in the plant Cannabis sativa L.

PARCopedia - Knowing what chemicals are all about

The "PARCopedia" online platform provides information about risks and enables professional dialogue

Connected globally - Korean-German cooperation for increased food safety

On 9 November 2023, experts from the Korea Institute of Toxicology (KIT) and the Korea Research Institute for Standards and Science (KRISS) visited the German Federal Institute for Risk Assessment (BfR).

Risk assessment and communication in focus

Scientific exchange on food safety between the FSA and the BfR.

Product Notifications and Poisonings

The Institute

The Institute was set up in November 2002 to strengthen consumer health protection. It is the scientific agency of the Federal Republic of Germany which is responsible for preparing expert reports and opinions on food and feed safety as well as on the safety of substances and products.

BfR endeavours to constantly undertake topical assessments of the risks associated with foods - be it from heavy metals, pesticide residues, toxic ingredients or the like (substance risks), be it from bacteria, viruses or fungi (microbial risks) or be it risks from novel technologies in food production (novel foods).

For health assessment the decisive factor is whether and, if so, on what scale consumers come into contact with the substances contained in the products and what health risks these might entail. This requires knowledge about the numerous substances, materials and their processing into various products.

Chemicals are encountered in almost all areas of daily life. That's why stiff requirements must be imposed to ensure the safe handling of chemicals. The proper handling of chemicals may not constitute a risk to the health of man or to the environment.