Two studies have been published looking at Toxoplasma in Spanish dry-cured meat products and in meat of adult sheep.

Toxoplasmosis is an infection caused by Toxoplasma gondii. Transmission has been attributed to eating undercooked or raw meat.

In the first study, published in the journal Food Control, 552 samples of commercial dry-cured hams

Continue Reading Researchers detect low Toxoplasma risk from cured meat products

The European Commission has set new limits for the use of nitrites and nitrates as food additives.

The tighter levels aim to protect against pathogenic bacteria such as Listeria, Salmonella, and Clostridium botulinum, while reducing the exposure to nitrosamines, some of which are carcinogenic.

Based on a previous scientific assessment

Continue Reading EU to tighten rules on use of nitrites and nitrates as additives

A remote audit has found that Norway complies with European hygiene requirements for ready-to-eat (RTE) food but there are areas for improvement.

The EFTA Surveillance Authority (ESA) findings follow an assessment during 11 days in October 2020. The European Free Trade Association (EFTA) has jurisdiction in Iceland, Liechtenstein, Norway and
Continue Reading Norwegian controls on RTE food good, but issues found