Contaminants
The Panel conducts knowledge summaries and assesses risks related to environmental toxins and other contaminants in food and drink.
The group of experts assess undesirable substances in the food we eat, such as process-induced substances, natural toxins, and residues of veterinary and human medicinal products.
These substances can be formed during preparation—process-induced contaminants (e.g., PAHs from grilling). They may be environmental toxins and other contaminants that are not intentionally added but are still present in food, such as dioxins in fish and seafood, mycotoxins, or residues of veterinary and human medicinal products.
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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