The World Health Organization (WHO) wants data on certain mycotoxins in different food products.
The first call for information covers aflatoxin in cereals and cereal-based products. This includes maize grain; flour, meal, semolina and flakes derived from maize; husked and polished rice and sorghum grain destined for further processing.
Chicken has been confirmed as the source of most Campylobacter infections, according to a research report published by the Food Standards Agency (FSA) in the United Kingdom.
A workshop on the European Partnership “Safe and Sustainable Food Systems for People, Planet and Climate” took place on the 18th September 2019 in Brussels. The event brought together the members of SCAR FOOD SYSTEMS SWG and representatives of JPIs FACCE, HDHL, OCEANS; EIT FOOD; BIOEAST; FIT4FOOD2030; FoodDrinkEurope and the European Commission (DG RTD, DG AGRI and DG SANTE) to exchange views on the priorities for the Food Systems Partnership.
The future health of Europe’s people and the planet lies on our plate: the way in which food is farmed, fished, processed, distributed, valued, prepared, consumed and wasted must change to ensure that the environmental, social and economic sustainability of food become core assets of the EU’s food systems, along with food safety.
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The World Health Organization (WHO) has called for data on two heavy metals in a range of food types.
The first covers methylmercury and total mercury in orange roughy, pink cusk-eel and all toothfish and the second is on lead in cereal-based foods and ready-to-eat meals for infants and young children; dried spices and culinary herbs; eggs; sugars and sugar-based candies. Both have a deadline of Oct. 15, 2021
The project sought feedback from members of the public on their perceptions of genome edited (GE) food and its potential future labelling.
The research highlighted low participant awareness of GE and its difference to GM, and the need to educate the public on GE technology for use in foods.
A report published by the FSA confirms that chickens are the source of the majority of human cases of Campylobacter, followed by other animals such as sheep, pigs and cows. This infection may have been passed to people directly through food, but could also be via environmental and water contamination.
The key objective of this survey - promoted by PwC - is to investigate AI applications for evidence management in order to provide useful support to EFSA in developing a harmonised approach on the implementation of AI methods in these areas by mapping existing and planned developments, identifying and prioritizing available tools and research activities, identifying challenges and technical/non-technical barriers, and identifying and ranking opportunities for collaboration with potential partners in this area while promoting communication and knowledge transfer activities within the EU Member States.
This preparatory work is being led by the Standing Committee on Agriculture Research, in particular its Strategic Working Group on Food Systems, in collaboration with the European Commission services.
Should you have any question regarding this Horizon Europe R&I candidate Partnership you may approach: Hans-Joerg.Lutzeyer@ec.europa.eu and anastasiya.terzieva@inrae.fr
PHOENIX — While genotyping can provide key microbiological information and strengthen epidemiological evidence in foodborne illness outbreaks, there are still some limitations in current technology and the very nature of the pathogens/parasites themselves can make labwork difficult.
European countries are facing more ethylene oxide related recalls after the substance was detected in a food additive used in a range of products.
Belgium first raised the alarm in September 2020 about ethylene oxide in products from India with sesame seeds. These related recalls are still continuing with thousands of conventional and organic items with long shelf life dates such as cereals, chocolate, biscuits, bread, crackers, spices and bagels affected.
A trade association in the United Kingdom has published a guide on managing food safety for the temperature-controlled storage and distribution sector.
The Cold Chain Federation said the guidance should make it easier for members to develop, improve and implement food safety plans and processes. The guide was produced with support from the federation’s members and the UK’s Food Standards Agency.
A review has described how the lessons from major foodborne outbreaks have helped improve Europe’s food safety system.
The research covers significant outbreaks that occurred in the past decade and how things have changed to try and prevent repeat incidents.
A survey has revealed more about people’s attitudes when handling frozen partially cooked chicken at home after the products were linked to a large Salmonella outbreak.
The Food Standards Agency (FSA) is investigating a spike in Salmonella infections in the United Kingdom from eating frozen raw, breaded chicken products such as nuggets, goujons, dippers, poppers, and kievs.
People are sick in the United Kingdom and Hong Kong after eating oysters contaminated with norovirus.
Reports suggest at least 100 people are ill in the UK with 12 cases in Hong Kong from raw oysters produced by Whitstable Oyster Company in the UK.
The Food Safety Authority of Ireland (FSAI) today reported that three Closure Orders were served on food businesses during the month of June for breaches of food safety legislation, pursuant to the FSAI Act, 1998 and the European Union (Official Controls in Relation to Food Legislation) Regulations, 2020. The Closure Orders were issued by environmental health officers in the Health Service Executive (HSE).
The Food Safety Authority of Ireland (FSAI) has today announced the appointments to its new Scientific Committee which will provide expert scientific advice on all aspects of food safety and nutrition. The Scientific Committee will serve a five-year term and consists of 15 members appointed by the Minister for Health, Stephen Donnelly T.D. A statutory body under the FSAI Act, 1998, the Scientific Committee focuses on a range of topics that can benefit public health and food safety policies. Its work provides expert scientific analysis on food safety risk assessments, risk management options and nutritional content of food.
