Many chemical substances are dangerous for food safety. They can contaminate the food through the environment (environmental contaminants), forming in food during processing (technological contaminants), being present in primary production (pesticide residues and veterinary drug products), or naturally produced by some food products (as mushroom toxins). Some chemical substances have emerging characteristics and require the development of innovative approaches (endocrine disruptors, nanomaterials).
The Istituto Superiore di Sanità (ISS, the National Institute of Health in Italy) carries out research, assessment, control and consultancy activities for the National Health Service (NHS) and for international bodies, with respect to chemical risks in food, their toxicological profile, and the effects on men’s health.
