2024-06-07 13:29:04
10 tips to avoid food poisoning
Improperly stored food, undercooked food, contaminants transferred between foods…1/3 of foodborne illnesses occur in the home every year.
> Learn our 10 tips for avoiding food poisoning (PDF).
Best before date (DLC) and minimum shelf life (BDD): what is the difference?
“Before”, “Use until”, “Best before”…these words appear on food packaging. But what’s the difference? Can certain deadlines be exceeded without risking our health? What are non-perishable foods and beverages?
> To find out, refer to our article.
Preventing the risk of salmonellosis
Learn about the agency’s measures against salmonella, the bacterium responsible for about 72 deaths, 4,400 hospitalizations and more than 198,000 cases in France each year.
Limit the presence of chemical contaminants in food
Many chemicals occur naturally in the environment, are used in food production processes, or are caused by environmental pollution. Many chemicals are found in the food we eat. Through its mission, the agency plays an important role in reducing people’s exposure to chemical contaminants, such as recent work on cadmium in algae, titanium dioxide as a food additive, or brevetoxins in shellfish.
“Involving all aspects of working with food-related health risks”
Discover the portrait of Corinne Danan, Deputy Director of the Salmonella and Listeria Section at ANSES. She talks about her journey, the institution’s role as a reference laboratory for Listeria, and her experiences during the Covid-19 pandemic.
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#food #safety #Handgrips
