Chemical food safety. National and European aspects

Chemical food safety deals with the health evaluation of compounds in food with regard to toxicological aspects. In the following, examples of current interest from various categories of compounds in foods, e.g., of naturally occurring substances and of heat-induced or process-related contaminants, are presented and current problems in their toxicological evaluation are described. To guarantee that human intake of such compounds will occur in safe amounts only, an assessment of their health risks based on the present state of science and according to internationally recognized methods has to be provided. This risk assessment is independent and is performed at the national level by the Federal Institute for Risk Assessment and at the European level by the European Food Safety Authority. Results and findings of the risk assessment of toxicologically relevant compounds are the scientific basis for recommendations and strategies for consumer protection. For example, measures like the setting of maximum levels for contaminants in certain food categories can be the result. At the national level, the Federal Office for Consumer Protection and Food Safety is responsible for risk management, while at the European level the European Commission and other institutions develop the measures for the member states