Risk Assessment of Chemical Substances in Food as Basis for Risk Communication

The assessment of health risks of chemical substances in food is carried out in the process of risk assessment, which consists of hazard identification, hazard characterisation, exposure assessment and risk characterisation. This process includes the derivation of health-based guidance values (such as ADI - acceptable daily intake, ARfD - acute reference dose). The risk assessment is the basis for legal limit values and/or further risk management measures. As part of an interdisciplinary stakeholder dialogue of AGES, a uniform description of possible risks was drawn up for substances for which health-based guidance values are available (such as plant protection products or heavy metals), as well as for genotoxic carcinogenic contaminants (e.g. polycyclic aromatic hydrocarbons, aflatoxin, arsenic). In addition, appropriate communication measures were defined, ranging from clarification to health warnings. Depending on the risk, trust or awareness can thus be created, the level of information about risks can be improved or changes in behaviour can be initiated. This basis for a uniform communication of risk terms also contributes to an increase in the population's awareness of risks, and improves the perception of risks in food. Furthermore, the confidence in food safety in Austria, which makes an essential contribution to the health of the population, will be strengthened further.At; en; PDF; efsafocalpoint@ages.a