The European Commission, Member States and EFSA have taken a major step forward in their work on assessing the cumulative risks from exposure to pesticides in food.

As of November 1, Prof. Hans Verhagen will join the European Food Safety Authorithy (EFSA) in Parma, Italy as Head of the Risk Assessment and Scientific Assistance Department (RASA).

A total of 673 different types of additives are used by manufacturers in their tobacco products (cigarettes, cigars and pipe tobacco) and the number of additives used per tobacco product type incre

Growing tobacco plants acquire metals from soil, fertilisers, and industrial pollution. Smoking liberates some of these metals from tobacco into smoke to be inhaled by the smoker and bystanders.

The World Health Organization (WHO) Tobacco Free Initiative (TFI) has just published a Report of the WHO Study Group on Tobacco Product Regulation (TobReg).

It is nearly impossible to get an overdose of potassium from natural food sources.

Pyrrolizidine alkaloids (PAs) are natural toxins occurring in a wide variety of plants, including herbs.

While e-cigarettes are less harmful to health than tobacco cigarettes, the vapour from an e-cigarette contains substances and chemical impurities in concentrations that could be detrimental to heal

Consumption of foods and food supplements that contain oil from microalgae Schizochytrium sp. and Krill oil do not cause harm to our health.

RIVM researchers Arie Havelaar and Arno Swart received the prestigious Best Paper Award 2014 of the Society for Risk Analysis.