17
The work of the department is fo-
cused on health risks to humans due
in particular to microorganisms as well
as the toxins formed by these microor-
ganisms and other microbial metabo-
lites. The assessments encompass
not only food but also feed and con-
sumer products (e. g. food packaging
materials and tableware) as well as
cosmetics – including the processes
involved in their extraction, produc-
tion, processing and distribution – as
vehicles of biological risks.
Department Biological Safety
Head: Professor Dr. Bernd Appel
The department assesses foods with
regard to the risks of the substances
they contain. These substances may
occur naturally in foods, may take the
form of additives or flavourings, or may
be undesired substances which end
up in the food via production, storage
or treatment processes. It also assess-
es food risks as well as the risks of spe-
cific population groups. Experimental
projects on the effect mechanisms of
the oral intake (bioavailability), internal
exposure (biomarkers) and molecular
effect mechanisms (toxicogenomics)
of relevant substances are an integral
part of the assessment activities.
Department Food Safety
Head: Professor Dr. Dr. Alfonso Lampen
The main remit of the department's
work is the health assessment of
active ingredients and formulations
of pesticides and biocides. Assess-
ment comprises evaluation of toxi-
cological properties with the aim of
classification and labelling as well as
the derivation of limit values. Based
on anticipated exposure levels, the
department carries out risk assess-
ments in order to ensure safe use
of the products in question. It also
reviews residue monitoring methods
and works on the further development
of assessment strategies.
Department Safety of Pesticides
Head: Dr. Roland Solecki
The department assesses chemical
substances governed by the laws on
chemicals and identifies measures to
mitigate risks. A further aim is to iden-
tify, research, assess and prevent
the health risks of cosmetics, tobac-
co products and other products with
which the consumer comes into con-
tact (such as food packaging, toys,
clothing etc.). Experimental projects
on the migration of, exposure to and
toxicity of chemical substances are
an integral part of these assessment
activities.
Department Chemicals
and Product Safety
Head: Professor Dr. Dr. Andreas Luch
The department assesses the risks
resulting from the intake of contami-
nants, residues and other undesired
substances from food and feed prod-
ucts. It houses the National Reference
Laboratories for Dioxins and PCBs in
Food and Feed, for Mycotoxins, for the
Monitoring of Marine Biotoxins and for
Additives for Use in Animal Nutrition
as well as the Senior Expert Office for
the Import Control of Wine. Other fo-
cal points of the department's work
are product identity and the traceabil-
ity of food products.
Department Safety in
the Food Chain
Head: Dr. Monika Lahrssen-Wiederholt
The department carries out the tasks
laid down in the German Animal Wel-
fare Act and the Animal Protection Ex-
periment Regulation. The activities of
the department also form the basis for
advice to political decision-makers. Its
main tasks are developing and evaluat-
ing alternatives to animal experiments
based on the “3R” concept. The de-
partment is also involved in the (further)
development of toxicological testing
methods, and on a regulatory level this
includes the Chemicals Programme of
the Organisation for Economic Coop-
eration and Development (OECD).
Department Experimental
Toxicology and ZEBET
Head: Professor Dr. Gilbert Schönfelder
About the BfR
