The Federal Institute for Risk Assessment (BfR) asked 1,001 people in November 2016 about the risk perception of undesirable substances in food using computer-assisted telephone interviews.
Consumers were more concerned about health risks associated with food additives and meat items.
Boosting awareness level
BfR said the main challenge when it comes to communicating health risks is to raise awareness levels among the less well-informed population groups.
Respondents said the responsibility for avoiding health risks from contaminants rests primarily with the industry and commerce.
Metals/heavy metals and mineral oil were the most frequently listed examples of contaminants but there was a low awareness of mycotoxins.
Nearly 60% of the respondents consider contaminants in foodstuffs as a significant health risk, according to the definitions used.
The most well-known contaminants are mercury in fish and dioxin in eggs or milk (with 78% and 70%, respectively).
However, pyrrolizidine alkaloids in tea or honey (13%) and arsenic in rice and rice products (26%) were only known to a few respondents.
Only 36% and 57% of those who have heard of PAs or arsenic see these substances as posing a significant risk to health.
A scientific analysis of possible health risks of contaminants in food is not necessarily associated with respective awareness in the population, said the study, using the example of PA.
The survey asked about foodstuffs including pistachios; herbal tea; honey; rice and rice products; milk; apples; potato chips; roasted coffee; tuna and grilled meat.
It also covered acrylamide in French fries or toasted bread and benzopyrene in grilled meat.
Contaminants can occur naturally in the environment and in the processing of raw materials into products or can be released into the environment and enter the food chain.
BfR on botulism
Bundesinstitut für Risikobewertung (BfR) has also warned about a botulism risk due to salted and dried roach.
Fish in the Baltic Sea can contain the bacterium Clostridium botulinum and botulinum neurotoxins without them being clearly spoiled.
BfR said there is a risk that consumers who eat salted and dried roach without sufficient heating will develop botulism.
The agency added the fish should be sufficiently heated for at least ten minutes at a temperature of 85 ° C or above.
In Germany and Spain, several botulism cases were reported in 2016, which were attributable to consumption of salted and dried roach.
To estimate the occurrence and behaviour of C. botulinum in salted and dried roach, the BfR has done literature studies and made estimates based on existing mathematical models.