FAQ-our topics explained for you
Here you will find answers to frequently asked questions (FAQs) on selected topics in the three areas of BfRshort forGerman Federal Institute for Risk Assessment's work - food safety, product safety and chemical safety. The aim of the FAQs is to make it easier for you to access important information.
About the institute
Chemical safety
- FAQ antimicrobial products in private households
- FAQ emergency authorisations of plant protection products
- FAQ notification of dangerous products
- FAQ mixtures of chemicals
- FAQ ethylene oxide in food
- FAQ monitoring of pesticide poisoning
- FAQ "Monsanto Papers and Glyphosate" hearing
- FAQ fipronil levels in foods of animal origin
- FAQ glyphosate
- FAQ carcinogenic effect of glyphosate
- FAQ re-assessment of glyphosate
- FAQ Authorisation Process for Plant Protection Products
- FAQ residues of plant protection products in food
- FAQ disinfectants
- FAQ notification of detergents and cleaning agents
German Centre for the Protection of Laboratory Animals (Bf3R)
Food safety
- FAQ Lead from coffee and espresso machines
- FAQ Poisonous plants
- FAQ antibiotic resistant bacteria
- FAQ Foot-and-mouth disease
- FAQ brucella
- FAQ MRSA
- FAQ Alternative protein sources
- FAQ campylobacter
- FAQ methanol
- FAQ titanium dioxide
- FAQ STEC/EHEC
- FAQ raw milk
- FAQ noroviruses
- FAQ acrylamide in food
- FAQ foodborne infections
- FAQ ergot alkaloids in cereal products
- FAQ mould in foods
- FAQ allergies
- FAQ bird flu
- FAQ smoke flavourings
- FAQ food supplements for children
- FAQ escherichia coli
- FAQ coenzyme Q1
- FAQ green smothies
- FAQ c.difficile
- FAQ sweeteners in food
- FAQ grayanotoxins
- FAQ pyrrolizidine alkaloids
- FAQ correct cooling
- FAQ food and feed containing hemp
- FAQ ciguatoxins
- FAQ SARS-COV-2
- FAQ Hygienic handling of water in the household
- FAQ research on plant-based nutrition
- FAQ ASF
- FAQ iodine intake
- FAQ arsenic in rice
- FAQ aluminium in food
- FAQ vibrios
- FAQ furan in food
- FAQ melamine-formaldehyde resin
- FAQ Bacteriophages
- Microplastics
- FAQ food supplements
- FAQ dioxins and PCBs in food
- FAQ solanine
- FAQ printing inks
- FAQ chemical decontamination
- FAQ easter eggs
- FAQ 3-MCPD-,2-MCPD-and glycidyl fatty acid esters
- FAQ TBE viruses
- FAQ food fraud
- FAQ transmission of the hepatitis E virus
- FAQ antibiotics
- FAQ bisphenol F
- FAQ caffeine
- FAQ folate and folic acid
- FAQ poultry meat
- FAQ anthrax
- FAQ brucella
- FAQ hormones in meat and milk
- FAQ release of lead
- FAQ nitrite in food
- FAQ bse testing age
- FAQ cattle tuberculosis
- FAQ bubble tea
- FAQ vitamin D
- FAQ food and feed derived from genetically modified organisms (GMOs)
- FAQ botulism
- FAQ fenugreek seeds in food
- FAQ EHEC infections
- FAQ dioxins and PCBs in food
- FAQ iron in food
- FAQ uranium in mineral water
- FAQ EHEC
- FAQ plant sterols
- FAQ barbecuing
- FAQ Nutrient Profiles and Health Claims
- FAQ coumarin
Product safety
- FAQ Lead from coffee and espresso machines
- FAQ tattoo inks
- FAQ e-cigarettes
- FAQ period products
- FAQ nanomaterials
- FAQ cosmetic products
- FAQ beeswax cloths
- FAQ mineral oil components in food
- FAQ button cells
- FAQ bisphenol A
- FAQ PFAS
- FAQ endocrine disruptors
- FAQ aluminium in antiperspirants
- FAQ sun cream
- FAQ PTFE cookware
- FAQ refillable cups
- FAQ BfR led study on distribution of tattoo ink
- FAQ printing inks
- FAQ naphthalene in consumer products
- FAQ mineral oil
- FAQ e-cigarettes
- FAQ recommendations on food contact materials
- FAQ water pipes
- FAQ essential oils
- FAQ lead in children’s toys
- FAQ PET bottles