Discussion and conclusion
Worrying substances from materials in contact with food

Recent food crises involving undesirable compounds are likely to happen again. The example of the BPA crisis, like those of BADGE, ESBO or semicarbazides (linked to packaging) clearly show that in the absence of data (analytical methods – formation mechanism – toxicological data – level of contamination of foodstuffs – level of exposure – means of reduction...), it is very time-consuming and difficult to react quickly and effectively. The lack of scientific knowledge about compounds that may present a danger to human health is a factor that heightens the level of concern of risk assessors/managers and consumers alike, and can generate a health crisis phenomenon.

So, what can we do today? What prospects can we envisage for assessing and preventing the risks associated with the presence of unanticipated compounds in food? What are the research objectives?