EvaluationofResiduesandContaminantsinProcessedFoods

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Mar 22, 2019 - Foods

EvaluationofResiduesandContaminantsinProcessedFoods

Last October, the BfR (Federal Institute for Risk Assessment) held a workshop on the topic “Peeling, cooking, brewing - Do residues and undesirable substances change during food processing?” and published a report on its homepage.

Before harvest, during further processing, or when preparing food at home, residues or undesirable contaminants can enter food products. For example, fat-soluble pesticides can accumulate in rapeseed oil during the processing of rapeseeds into rapeseed oil.

To better assess the health risk to humans, the levels of residues or contaminants in ready-to-eat food products can be directly determined. Another approach is to use processing factors to extrapolate from determined levels in processed products to levels in raw products, and vice versa.

Both the BfR and EFSA (European Food Safety Authority) maintain datasets on processing factors for pesticide active substances. The workshop discussed, among other things, how this data can be standardized and consolidated.

In our Tentamus laboratories, we regularly conduct chemical analyses. We provide fast and reliable results.
Our customer advisors are happy to assist you with any questions.

Source: Federal Institute for Risk Assessment - http://www.bfr.bund.de