Risk assessment

DTU National Food Institute provides risk assessments that give politicians and authorities a basis on which to make decisions about how to manage food safety risks. Risk assessment is the scientific part of a risk analysis, which is an internationally recognized tool. Over the years, the National Food Institute has conducted risk assessments on a wide range of chemical substances, microorganisms and processing aids.

Risk assessments in general Chemical exposure Epidemiological microbiological risk modelling Risk-benefit analysis Toxicological effect assessment

See publications on risk assessment

See publications on risk assessment from DTU National Food Institute.

The institute's work with risk assessments

Watch a video about the institute's work with risk assessments.

Topic-site on risk-benefit assessments

See the DTU National Food Institute topic-site on risk-benefit assessments.

The Danish way

Read about the clear separation between risk assessment and risk management in the Danish food safety and nutrition system

EFSA YouTube channel

Watch videos from EFSA that explains risk assessments.

Research groups

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14 November 2024

New inexpensive method for testing pesticide residues in food

Researchers from, among others, DTU National Food Institute have developed a new testing method that could potentially make it much easier and cheaper to ensure compliance with pesticide residue limits in food. With this new method, control laboratories could conduct significantly fewer tests.

17 September 2024

Improved epidemic monitoring via sewage

Analyzing wastewater has the potential to alert authorities about thousands of health threats at once, from antimicrobial resistance to cholera, according to new research from several European universities.

28 June 2024

Risk assessment of spicy noodle products

Note: A new assessment has been published in July 2024 - The DTU National Food Institute has based on updated data assessed that there may be a risk of acute poisoning due to high levels of total capsaicin in three noodle products.

22 February 2024

Study ranks the causes of foodborne diseases in Denmark

A new study from DTU National Food Institute provides an overview of research on the burden of foodborne diseases in Denmark, ranking for the first time the disease risks from both foodborne pathogens and chemicals based on their impact on public health. The research shows that campylobacter was the leading cause of the burden of foodborne diseases I Denmark.

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