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Food safety
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Chemistry and exposure |
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Chemical food contaminants include a broad range of substances in many different types of food and food products. The range of chemical food contaminants includes residues of pesticides and veterinary drugs, persistent organic pollutants (POPs), components in food packing materials as well as contaminants formed during food processing. Endocrine disrupters also form a substantial part of unwanted substances.
The National Food Institute aims to cover the entire spectrum of contaminants in order to protect consumers against the intake of contaminated food that can cause undesirable health effects.
The basis for risk assessments
Joint research activities in dietary surveys, food investigations and toxicological studies are the basis for our risk assessments. These assessments are some of our most important assignments.
A proper risk assessment of the exposure of Danish consumers to chemical food contaminants requires updated information on the Danish consumption pattern, knowledge of the level of contaminants in food and food products, and characterisation of the toxicological effects of contaminants. All three aspects are covered by our research.
Dietary surveys are carried out in a rolling programme that compiles food consumption data for the average population and specific groups such as the elderly and toddlers. Data for the level of contaminants in food is derived from food monitoring programmes that are currently carried out in collaboration with the national food authorities
The development and validation of analytical methods fit for the purpose are necessary to obtain reliable results. The research also includes the development and calibration of models for intake calculations of human exposure to the contaminants. Biomonitoring and the use of biomarkers of exposure is also a part of the research.
In addition, animal experiments form a very important and necessary part of research into the toxicological characteristics and power of contaminants. Modelling, using (Q)SAR methods for example, is increasingly used as a tool to estimate toxicological properties.
The National Food Institute is appointed as WHO Collaborating Centre for Food Contamination Monitoring and as Community Reference Laboratory for Pesticides in Cereals and Feedingstuffs.
Collaborations
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WHO |
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Network of Community Reference Laboratories and National Reference Laboratories |
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European Food Safety Authority (EFSA) |
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Joint Research Centre, Geel, Belgium |
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NIFES, Bergen, Norway |
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Department of Systems Biology, Technical University of Denmark |
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Faculty of Life Sciences, University of Copenhagen, Denmark |
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Faculty of Agricultural Sciences, University of Aarhus, Denmark |
Contact for further information
Head of division Jørn Smedsgaard
Senior scientist, temporary head of division
Christine Lydia Nellemann
Scientist Sisse Fagt |
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