Nutrition and food safety

Chemical and toxicological food safety

Many chemical substances are dangerous for the 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 residues and contaminants have emerging characteristics and require the development of innovative approaches (endocrine disruptors, nanomaterials).

The Italian National Institute of Health (ISS) carries out research, assessment, control and consultancy activities for the National Health Service (SSN) and for international bodies, with respect to chemical risks in food, their toxicological profile, and the effects on men’s health.

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