Intervene “from farm to fork”
Before reaching the consumer’s plate, a food goes through several stages, and can potentially be contaminated by bacteria or viruses. To guarantee food safety, the Agency intervenes “from farm to fork”.
> Learn all regarding our work.
10 tips to avoid food poisoning
Poorly preserved foods, undercooked foods, transfer of contaminants between foods… Each year, 1/3 of foodborne illnesses occur at home
> Discover our 10 recommendations (PDF) to avoid food poisoning.
Use-by date (DLC) and minimum durability date (DDM): what’s the difference?
“To be consumed before”, “to be consumed until”, “to be consumed preferably before”… these statements appear on the packaging of food products. But what is the difference? Can certain deadlines be exceeded without presenting a risk to our health? What are imperishable foods and drinks?
> For the answers, see our article.
What is a TIAC?
Collective food poisoning or TIAC is food poisoning that affects at least two people.
> Explication in images, in pictures. Find out how at ANSES we are investigating the origins of these poisonings.
“Approach all facets of work on food-related health risks”
Discover the portrait of Corinne Danan, Deputy Head of the Salmonella and Listeria Unit at ANSES. She talks regarding her career, the role of the Agency as a reference laboratory for Listeriathe bacterium responsible for a potentially serious illness in pregnant women, or his experience during the Covid-19 pandemic.
Prevent the risks of Salmonellosis
Find out what the Agency is doing on Salmonella, bacterium responsible for approximately 72 deaths, 4,400 hospitalizations and more than 198,000 cases each year in France.
Limit the presence of chemical contaminants in food
Naturally present in the environment, used during the production of foodstuffs, or generated by environmental pollution, many chemical substances are found in the foods we eat. Through its missions, the Agency plays an essential role in reducing the exposure of populations to chemical contaminants, such as its recent work on cadmium in algae, titanium dioxide as a food additive or brevetoxins in shellfish.
Determine risk factors for foodborne illnesses
Toxoplasmosis, hepatitis A and E viruses, salmonellosis…Many factors expose us to these diseases: consumption of certain foods, food preparation practices, human-to-human transmission, contact with animals… the Agency made it possible to identify the most important risk factors for each population and each pathogen.
> Find out more regarding these studies.
