Das Bundesinstitut für Risikobewertung

News

Good and bad bacteria: What microorganisms can do in our food

What do cheese, sauerkraut and yeast dough have in common? In order to discuss current research, the BfR, the German Society for Microbiology and Hygiene (DGHM) and the Association for General and Applied Microbiology (VAAM) are inviting researchers to the 19th Food Microbiology Conference in Berlin from 1 to 3 April.

Caffeine kick with health risks

"In moderate amounts, caffeine has a stimulating, positive effect," explains biologist Dr Anke Ehlers in the new episode of ‘Risk’ – the science podcast from the German Federal Institute for Risk Assessment (BfR).

EDKAR study: Data collection on the consumption of energy drinks and their health effects in adolescents completed

First data assessment does not indicate any worrying effects on the heart.

Hepatitis E virus: avoiding transmission via domestic pigs and wild boars and food derived from them

The German Federal Institute for Risk Assessment (BfR) has compiled questions and answers on HEV infection in humans and animals as well as on transmission routes of the virus and recommendations for preventing virus transmission via meat and meat products.

New appointment of BfR commissions

Scientists wanted for voluntary work for the sixth term from 1 January 2026 to 31 December 2029.

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.