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Changed on: 13.06.2017

The Division Risk Assessment compiles health-related risk assessments along the food chain. Its main focus is on residues and contaminants, genetically modified organisms (GMO) and novel foods.

Health-Related Risk Assessment

Exposure assessment and risk characterisation are the main focal points in the drafting of comprehensive risk assessments. Exposure describes the contact humans have to substances and microorganisms. A wide variety of information is used in assessing whether health hazards are present. This also includes data on the occurrence of substances and microorganisms in foods and the amount of food ingested (exposure evaluation). Risk characterisation evaluates the risk a substance or microorganism presents in connection to the amount a person could be exposed to, enabling the assessment of the probability of an effect on human health.

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The Division Risk Assessment compiles health-related risk assessments along the food chain. Its main focus is on residues and contaminants, genetically modified organisms (GMO) and novel foods.

Health-Related Risk Assessment

Exposure assessment and risk characterisation are the main focal points in the drafting of comprehensive risk assessments. Exposure describes the contact humans have to substances and microorganisms. A wide variety of information is used in assessing whether health hazards are present. This also includes data on the occurrence of substances and microorganisms in foods and the amount of food ingested (exposure evaluation). Risk characterisation evaluates the risk a substance or microorganism presents in connection to the amount a person could be exposed to, enabling the assessment of the probability of an effect on human health.

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Topics

Topics

We work on the following topics, among others:

Chemical substances in foods and feeds

  • Mycotoxins 
  • Nitrate, nitrite, Nitrosamine 
  • POP (Dioxine and PCBs, BFRs, PFAs, other substances in the Stockholm Convention
  • PAHs, Acrylamide, 3-MCPD, Furan
  • Toxic elements (heavy metals, light metals, trace elements)
  • Natural plant substances (alkaloids, coumarin, hydrogen cyanide)
  • Biogenic amine
  • Pesticide residues  
  • Residues in drinking water
  • Residues of medicines and hormones 
  • Additives (colours, conservatives, aromas, enzymes..) 
  • Allergens and substances connected to food intolerances
  • Migrating substances and utensils 

Microbial Dangers

  • Salmonella, campylobacter, clostridium, viruses, …

Products with Close Consumer Contact

  • Substances in cosmetics 
  • Substances in toys

Genetically Modified Organisms 

Interdisciplinary Topics

  • Endocrine disruptors 
  • Nano particles (man-made)  
  • Novel foods

Publications

Publications

A selection of publications made by our department can be found here:

Risk Information - Link

Risk assessments and expert statements

  • Ingestion of lead via food
  • Ingestion of cadmium via food  
  • Assessment of results from the monitoring of dioxins and polychlorinated biphenyls 
  • Assessment of the Austrian Residue Control Plan 
  • Risk assessment of  HCB food contamination in the Görtschitz Valley 
  • Pesticide monitoring reports

Scientific publications in international journals

  • Woegerbauer M, Kuffner M, Domingues S, Nielsen KM. 2015. Involvement of aph(3‘)-IIa in the formation of mosaic aminoglycoside resistance genes in natural environments. Frontiers in Microbiology 6.
  • Woegerbauer M, Zeinzinger J, Gottsberger RA, Pascher K, Hufnagl P, Indra A, Fuchs R, Hofrichter J, Kopacka I, Korschineck I, Schleicher C, Schwarz M, Steinwider J, Springer B, Allerberger F, Nielsen KM, Fuchs K. 2015. Antibiotic resistance marker genes as environmental pollutants in GMO-pristine agricultural soils in Austria. Environ Pollut 206:342-351.
  • Mihats D., Moche W., Prean M., Rauscher-Gabernig E. (2015): Dietary exposure to non-dioxin-like PCBs of different population groups in Austria. Chemosphere 126, 53–59.
  • Mischek D., Krapfenbauer-Cermak C (2012). Exposure assessment of food preservatives (sulphites, benzoic and sorbic acid) in Austria. Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 29:3, 371-382
  • Paulsen P., Grossgut R., Bauer F., Rauscher-Gabernig E. (2012): Estimates of maximum tolerable levels of tyramine content in foods in Austria. Journal of Food and Nutrition Research 51(1): 52-59.
  • Rauscher-Gabernig E., Gabernig R., Brüller W., Grossgut R., Bauer F., Paulsen P. (2012): Dietary exposure assessment of putrescine and cadaverine and derivation of tolerable levels in selected foods consumed in Austria. European Food Research and Technology 235(2): 209-220.
  • Rauscher-Gabernig, Mischek D., Moche W. (AGES aktiv), Michael Prean (2013); Dietary intake of dioxins, furans and dioxin-like PCBs in Austria.; Food Additives and Contaminants - Part A; 30 (10) : 1770-1779; 22/07
  • Woegerbauer M., Zeinzinger J., Springer B., Hufnagl P., Indra A., Korschineck I., Hofrichter J., Kopacka I., Fuchs R., Steinwider J., Fuchs K., Nielsen K.M., Allerberger F., "Prevalence of the aminoglycoside phosphotransferase genes aph(3')-IIIa and aph(3')-IIa in Escherichia coli, Enterococcus faecalis, Enterococcus faecium, Pseudomonas aeruginosa, Salmonella enterica subsp. enterica, and Staphylococcus aureus isolates in Austria", Journal of Medical Microbiology (2014), 63, pp. 210–217.

Contact

Contact

Dipl.Ing. Johann Steinwider
Phone: +43 50 555-25702
Spargelfeldstraße 191
1220 Wien



Dipl.Ing. Johann Steinwider
Phone: +43 50 555-25702
Spargelfeldstraße 191
1220 Wien




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