The level of food safety in the Netherlands is extremely high, and has been for many years. It is nevertheless important to remain alert to potential threats. Food can contain micro-organisms which may cause illness. Micro-organisms may enter the food chain for instance during production or during home preparation.

Food can contain micro-organisms which may cause illness. Micro-organisms may enter the food chain for instance during production or during home preparation. Foods may also contain chemical contaminants, some of which can be harmful to health. 


Micro-organisms include viruses, fungi, bacteria and parasites. Some of these pathogens cause illnesses directly, while others produce toxins that could be poisonous to humans. Micro-organisms can end up in food e.g. due to poor hygiene (for instance sneezing or unwashed hands) or cross-contamination (such as when raw meat and lettuce are chopped on the same cutting board). In some cases, they are simply present on the food, for instance mould or other fungi on nuts. Exposure to micro-organisms in food can lead to food-borne infections or food poisoning. 

Chemical contamination

Chemical substances (or residues) can end up in our food in various ways. They may occur naturally in food, or some chemicals may be licensed for use in food production processes. However, in some cases these substances are used or added illegally in the production process. In both cases, any quantity that might pose a health hazard should not end up in the food. Food in the Netherlands is generally safe. RIVMNational Institute for Public Health and the Environment contributes to food safety by supporting governments with risk assessment, consultancy, methodology development and more.

What RIVM does

RIVM performs a number of tasks in the field of food safety. We develop models to determine food safety, and we maintain databases of relevant information. For example, we will determine the concentration at which a chemical substance will pose a risk to health, and how much of that substance a person can safely ingest. We also work on further development of methods for risk assessment.

In the field of microbial food safety we use a risk assessment tool called Quantitative Microbiological Risk Assessment (QMRA). This tool contains food chain models (‘farm-to-fork’) in which the prevalence and number of pathogens are followed.

International context

European legislation has been developed to ensure food safety. The Dutch government, together with other national authorities in Europe, is responsible for establishing, monitoring and enforcing laws and regulations to that end. RIVM advises the government in these matters, at the national and international levels. The Netherlands Food and Consumer Product Authority (NVWA) is responsible for supervision and enforcement in the Netherlands.

Research is increasingly being undertaken in the international context for organisations such as EFSA and WHO/FAO . RIVM also researches food allergens, seeking to identify substances which cause an allergic reaction and the quantity of the substance which is likely to do so.

Based on research findings, RIVM advises various clients. They include the Ministry of Health, Welfare and Sport (VWS) and other Ministries, the Netherlands Food and Consumer Product Safety Authority (NVWA), the Board for the Authorisation of Plant Protection Products and Biocides (Ctgb), the Veterinary Medicinal Products Unit (BD), the European Food Safety Authority (EFSA), WHO and FAO.

RIVM hosts the World Health Organization Collaborating Centres on Chemical Food Safety and of Risk Assessment Pathogens in Food and Water.