Hopp til innhold Hopp til søk

Norwegian Scientific Committee for Food Safety

The Norwegian Scientific Committee for Food Safety (VKM) carries out independent risk assessments for the Norwegian Food Safety Authority (Mattilsynet) across the Authority’s field of responsibility as well as environmental risk assessments of genetically modified organisms, alien organisms, micro-organisms and CITES for the Norwegian Environment Agency (Miljødirektoratet).

News from VKM

Risk assessment of the biological plant protection product Serenade ASO, with the organism Bacillus subtilis QST 713

Risk assessment of the biological plant protection product Serenade ASO, with the organism Bacillus subtilis QST 713

The Norwegian Scientific Committee for Food Safety (VKM) has on request by the Norwegian Food Safety Authority (NFSA) conducted a health and environmental risk assessment of the use of the bacterium Bacillus subtilis as a pesticide. VKM shares the opinion of the European Food Safety Authority (EFSA), in that the bacterium is a benign organism that does not cause disease in humans, animals or plants.
[27.05.2016] Read more
Risk assessment of Turex 50 WP with the active ingredient Bacillus thuringiensis

Risk assessment of Turex 50 WP with the active ingredient Bacillus thuringiensis

It cannot be excluded that the use of pesticides containing Bacillus thuringiensis can bring cases of food poisoning. That is the main conclusion in a health and environmental risk assessment conducted by the Norwegian Scientific Committee for Food Safety (VKM). The Norwegian Food Safety Authority (NFSA) has requested the assessment.
[27.05.2016] Read more
Dietary exposure to inorganic arsenic in the Norwegian population

Dietary exposure to inorganic arsenic in the Norwegian population

Norwegian adults do not have specific eating patterns leading to a different dietary exposure to inorganic arsenic than other European adult population. That is the outcome of an assessment from the Norwegian Scientific Committee for Food Safety (VKM).
[03.05.2016] Read more