FAQ - our topics explained for you
Here you will find answers to frequently asked questions (FAQs) on selected topics in the three areas of BfRshort forGerman Federal Institute for Risk Assessment's work - food safety, product safety and chemical safety. The aim of the FAQs is to make it easier for you to access important information.
About the institute
Chemical safety
- FAQ aluminium phosphide
- FAQ antimicrobial products in private households
- FAQ Authorisation Process for Plant Protection Products
- FAQ carcinogenic effect of glyphosate
- FAQ emergency authorisations of plant protection products
- FAQ epidemiological studies
- FAQ ethylene oxide in food
- FAQ fipronil levels in foods of animal origin
- FAQ German Poisoning Registry
- FAQ glyphosate
- FAQ mixtures of chemicals
- FAQ monitoring of pesticide poisoning
- FAQ "Monsanto Papers and Glyphosate" hearing
- FAQ notification of dangerous products
- FAQ notification of detergents and cleaning agents
- FAQ perchlorate in food
- FAQ re-assessment of glyphosate
- FAQ residues of plant protection products in food
German Centre for the Protection of Laboratory Animals (Bf3R)
Food safety
- FAQ 3-MCPD-,2-MCPD-and glycidyl fatty acid esters
- FAQ acrylamide in food
- FAQ acute food poisoning
- FAQ allergies
- FAQ Alternative protein sources
- FAQ aluminium in food
- FAQ anthrax
- FAQ antibiotic colistin
- FAQ antibiotic resistant bacteria
- FAQ antibiotics
- FAQ arsenic in rice
- FAQ ASF
- FAQ Bacteriophages
- FAQ barbecuing
- FAQ BfR meal study
- FAQ Biotin
- FAQ bird flu
- FAQ bisphenol F
- FAQ botulism
- FAQ brucella in food
- FAQ bse testing age
- FAQ bubble tea
- FAQ c.difficile
- FAQ Cadmium
- FAQ caffeine
- FAQ campylobacter
- FAQ cattle tuberculosis
- FAQ chemical decontamination
- FAQ Chlorate in food
- FAQ ciguatoxins
- FAQ coenzyme Q1
- FAQ correct cooling
- FAQ coumarin
- FAQ dioxins and PCBs in food
- FAQ dioxins and PCBs in food
- FAQ easter eggs
- FAQ EHEC infections
- FAQ ergot alkaloids in cereal products
- FAQ escherichia coli
- FAQ fenugreek seeds in food
- FAQ folate and folic acid
- FAQ food and feed containing hemp
- FAQ food and feed derived from genetically modified organisms (GMOs)
- FAQ food fraud
- FAQ food supplements
- FAQ food supplements for children
- FAQ foodborne infections
- FAQ Foot-and-mouth disease
- FAQ furan in food
- FAQ Generation 65+
- FAQ Genome Editing and CRISPR/Cas9
- FAQ grayanotoxins
- FAQ green smothies
- FAQ hormones in meat and milk
- FAQ Hygienic handling of water in the household
- FAQ iodine intake
- FAQ iron in food
- FAQ Lead from coffee and espresso machines
- FAQ melamine-formaldehyde resin
- FAQ methanol
- FAQ Methylmercury
- FAQ Microplastics
- FAQ mould in foods
- FAQ MRSA
- FAQ nitrite in food
- FAQ noroviruses
- FAQ Nutrient Profiles and Health Claims
- FAQ Omega-3 fatty acids
- FAQ perchlorate in food
- FAQ plant sterols
- FAQ Poisonous plants
- FAQ poultry meat
- FAQ Pre-cooking for several days
- FAQ printing inks
- FAQ pyrrolizidine alkaloids
- FAQ raw milk
- FAQ research on plant-based nutrition
- FAQ SARS-COV-2
- FAQ selenium
- FAQ Slush ice drinks with glycerol
- FAQ smoke flavourings
- FAQ solanine
- FAQ STEC/EHEC
- FAQ sweeteners in food
- FAQ TBE viruses
- FAQ TFA in Food
- FAQ titanium dioxide
- FAQ Uranium
- FAQ vibrios
- FAQ Vitamin B12
- FAQ Vitamin C
- FAQ Vitamin D
Product safety
- FAQ aluminium in antiperspirants
- FAQ beeswax cloths
- FAQ BfR led study on distribution of tattoo ink
- FAQ bisphenol A
- FAQ button cells
- FAQ cosmetic products
- FAQ e-cigarettes
- FAQ E-cigarettes
- FAQ endocrine disruptors
- FAQ essential oils
- FAQ Fluoride
- FAQ lead in children’s toys
- FAQ melamine-formaldehyde resin
- FAQ mineral oil
- FAQ mineral oil components in food
- FAQ nanomaterials
- FAQ naphthalene in consumer products
- FAQ period products
- FAQ PET bottles
- FAQ PFAS
- FAQ phthalate plasticisers
- FAQ printing inks
- FAQ PTFE cookware
- FAQ recommendations on food contact materials
- FAQ refillable cups
- FAQ sun cream
- FAQ tattoo inks
- FAQ UFI codes
- FAQ water pipes