Contaminants
The Panel assesses the risk of environmental toxins and other contaminants, process-induced substances, natural toxins, and residues of veterinary and human medicinal products in food and drink.
The group of specialists evaluates the risk of unwanted substances from the food we eat. These can be substances formed during preparation, process-induced contaminants, such as PAHs from grilling. They can be environmental toxins and other contaminants that are not intentionally added but are still present, such as dioxins in fish and seafood. They can also be natural toxins, such as mycotoxins or residues of veterinary and human medicinal products.
Contact
Independent and transparent
The Norwegian Scientific Committee for Food and Environment (VKM) carries out independent risk assessments for the Norwegian Food Safety Authority (Mattilsynet) and the Norwegian Environment Agency (Miljødirektoratet).
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How we assess risk
To assess risk means to evaluate how likely it is that a known hazard will cause harm. In addition, we must assess how serious the harm is.Members
Helle Knutsen (chair)
Jan Alexander
Lisbeth Dahl
Rita Hannisdal
Espen Mariussen
Heidi Amlund
Ingunn Anita Samdal
Anders Ruus
Martin Schlabach