Food Standards Agency
Saturday 4 July 2009
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Links to the different programmes of research the Agency commissions into safety and hygiene issues.
Information about research to assess the exposure to and safety of components of food and to identify possible risks to human health, including: phytoestrogens, additives and others; the basis of allergies and food intolerance; novel foods (including GM); and effects of mixtures of chemicals, e.g. pesticides.
Information about the research programme that aims to provide a sound scientific basis for estimating the possible foodborne risk from TSE and related diseases and ensure that enforceable controls are in place to protect consumers.
The largest-ever survey of food hygiene knowledge among catering industry workers was carried out between 15 April and 25 May 2002.
Information about research programmes that assess the extent of human exposure to chemicals that can be present as contaminants in food, including those introduced through animal feed, food processing and packaging materials. They investigate possible harmful effects of these chemicals in food, as well as ways of protecting consumers from them.
Surveys help to protect and inform consumers, judge the effectiveness of regulation, monitor trends and assess risks.
Information on research programmes that aim to provide robust information on the presence, growth, survival, control and elimination of microorganisms throughout the food chain. Includes the extent, distribution, causes and costs of foodborne illness that may arise from meat, eggs and poultry, shellfish or organic wastes.
Information about research programmes that establish the levels of radioactivity that may be present in food and investigate food safety aspects of radioactive waste disposal, to ensure consumers are protected.
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