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Food should taste good - not make you sick

01/2008, 16.01.2008

BfR provides information to visitors at the International Green Week on all kinds of topics to do with feed and food safety

The Federal Institute for Risk Assessment (BfR) presents its work for the first time at the International Green Week in Berlin. From 18 to 27 January consumers can find out more about the risks lurking in their kitchens at the theme farm on the BfR stand. Around 200,000 food infections are reported every year in Germany. Experts believe that the actual number is far higher since by no means everyone who is affected goes to see a doctor. Most of the infections with Salmonella, Campylobacter or other germs are not contracted in canteens or restaurants but in the home. BfR President Professor Dr. Dr. Andreas Hensel knows why, "Many consumers have never learned how to store and cook food properly in the home. By following simple rules it is possible to avoid unpleasant food infections". BfR staff explain how at the Green Week Exhibition. Visitors can also calculate their personal acrylamide risk and learn that food safety starts with animal feed. Visit us at Stand 101 B in Hall 3.2.

BfR presents a different programme every day at the Trade Fair. At our “Mistakes Fridge” visitors find out about everything they can get wrong when it comes to storing food in the fridge and how to prevent dangerous germs from multiplying and spreading to other food.

During the Green Week the Institute presents various areas of its work:

  • “Pesticides in food - are we sufficiently protected?” Why do we need pesticides and how dangerous are residues in foods?

  • “People eat what animals have fed on”: Do contaminants that animals ingest from feed reach meat and milk?

  • “Golden instead of blackened”: With the BfR acrylamide calculator visitors can calculate their acrylamide intake.

  • “Fish - a healthy food?” Fish is a source of important iodine and essential fatty acids but it also contains contaminants from water.

  • “No regrets after eating mussels”: To ensure this delicacy doesn’t make you sick, mussels have to be strictly monitored and prepared correctly.


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