Know more

Our use of cookies

Cookies are a set of data stored on a user’s device when the user browses a web site. The data is in a file containing an ID number, the name of the server which deposited it and, in some cases, an expiry date. We use cookies to record information about your visit, language of preference, and other parameters on the site in order to optimise your next visit and make the site even more useful to you.

To improve your experience, we use cookies to store certain browsing information and provide secure navigation, and to collect statistics with a view to improve the site’s features. For a complete list of the cookies we use, download “Ghostery”, a free plug-in for browsers which can detect, and, in some cases, block cookies.

Ghostery is available here for free: https://www.ghostery.com/fr/products/

You can also visit the CNIL web site for instructions on how to configure your browser to manage cookie storage on your device.

In the case of third-party advertising cookies, you can also visit the following site: http://www.youronlinechoices.com/fr/controler-ses-cookies/, offered by digital advertising professionals within the European Digital Advertising Alliance (EDAA). From the site, you can deny or accept the cookies used by advertising professionals who are members.

It is also possible to block certain third-party cookies directly via publishers:

Cookie type

Means of blocking

Analytical and performance cookies

Realytics
Google Analytics
Spoteffects
Optimizely

Targeted advertising cookies

DoubleClick
Mediarithmics

The following types of cookies may be used on our websites:

Mandatory cookies

Functional cookies

Social media and advertising cookies

These cookies are needed to ensure the proper functioning of the site and cannot be disabled. They help ensure a secure connection and the basic availability of our website.

These cookies allow us to analyse site use in order to measure and optimise performance. They allow us to store your sign-in information and display the different components of our website in a more coherent way.

These cookies are used by advertising agencies such as Google and by social media sites such as LinkedIn and Facebook. Among other things, they allow pages to be shared on social media, the posting of comments, and the publication (on our site or elsewhere) of ads that reflect your centres of interest.

Our EZPublish content management system (CMS) uses CAS and PHP session cookies and the New Relic cookie for monitoring purposes (IP, response times).

These cookies are deleted at the end of the browsing session (when you log off or close your browser window)

Our EZPublish content management system (CMS) uses the XiTi cookie to measure traffic. Our service provider is AT Internet. This company stores data (IPs, date and time of access, length of the visit and pages viewed) for six months.

Our EZPublish content management system (CMS) does not use this type of cookie.

For more information about the cookies we use, contact INRA’s Data Protection Officer by email at cil-dpo@inra.fr or by post at:

INRA
24, chemin de Borde Rouge –Auzeville – CS52627
31326 Castanet Tolosan CEDEX - France

Dernière mise à jour : Mai 2018

Menu Logo Principal Oniris

Home page

How to compare new food eating practices in terms of risk?

New food eating practices
Development of a model for simultaneous assessment of chemical and biological risks

Consumers are changing in their eating habits; currently there is a tendency to eat more raw products, to consume seeds or nuts on a regular basis, to reduce dairy products by replacing them with soy products… These practices are done in good faith, but may present certain health risks.
This study aimed firstly to identify these new practices and secondly to develop a model for the simultaneous assessment of chemical and biological risks. The fact of scoring simultaneously, that is to say with the same criteria, the chemical and biological risks, made it possible to classify the foods or the eating practices in terms of risk. Due to its skills in quantitative assessments of health risks related to food, the survey and the model were carried out by the SECALIM unit (Nantes) with the support of the MycSA unit (Bordeaux).
A wide variety of hazards, including microbes, parasites, mycotoxins, allergens and other chemical compounds have been considered, as well as a range of health effects such as foodborne illness, l anaphylaxis, cancer, immunosuppression or endocrine disorders. The risk prioritization applied to our survey results revealed that regular nut consumption may be the emerging eating practice with the highest risk score, due to the presence of aflatoxin B1 and its health effects. (liver cancer).
The work made it possible to develop a risk comparison model and to apply it to new consumer practices. The model has been tested on French data, but it is generic (that is, it can be used by other research teams who would like to classify new consumption practices in their country).
Likewise, this model would benefit from being applied in other contexts in order to assess its robustness and identify ways for improvement. It would then be a decision support tool, useful for public authorities.

Partners: This study was performed at SECALIM (INRAE-Oniris) de Nantes, en collaboration avec l’unité MycSA (INRAE) de Bordeaux.
Funding:The scientific department MICA (INRAE) funded this study
Publication: Mounia Eygue, Florence Richard-Forget, Jean-Michel Cappelier, Laetitia Pinson-Gadais, Jeanne-Marie Membré. Development of a risk-ranking framework to evaluate simultaneously biological and chemical hazards related to food safety: Application to emerging dietary practices in France. Food Control. 2020. DOI : 10.1016/j.foodcont.2020.107279