Consumer exposure to inorganic arsenic in food raises health concerns such as skin cancer, according to the European Food Safety Authority (EFSA).
In a risk assessment, EFSA considered the increase
Shiga toxin-producing E. coli (STEC), Taenia solium, and plant-based products were among topics discussed at the latest meeting of a European network focused on risk assessment.
The Scientific Network on
Scientists at the Food Standards Agency (FSA) have looked at the key topics to consider when dealing with norovirus outbreaks linked to oysters.
Microbiological experts at the FSA assessed the
Singapore has relocated its national reference laboratory for food science and held a roundtable on novel food regulations.
The National Centre for Food Science (NCFS) is the scientific arm of
No major areas of concern have been found during an assessment of glyphosate by the European Food Safety Authority (EFSA).
Glyphosate is a chemical used in some herbicide products. It
The European food sector has called for different methods to be used more in scientific and regulatory risk assessments.
FoodDrinkEurope said New Approach Methodologies (NAMs) can improve the relevance of
There is a health risk from a group of compounds that can form in food during processing, according to the European Food Safety Authority (EFSA).
EFSA assessed the public health
Scientists have improved knowledge about the doses of food allergens that can result in allergic reactions.
The UN Food and Agriculture Organization (FAO) and World Health Organization (WHO) Expert Consultation
International Life Sciences Institute (ILSI) has announced its release of a new book, “Present Knowledge in Food Safety: A Risk-Based Approach Through the Food Chain,” which presents approaches for exposure-led
The World Health Organization (WHO) has issued two more calls as part of work to estimate the burden of foodborne diseases.
WHO is seeking support from independent consultants or groups
The World Health Organization (WHO) is looking for people with experience on risk assessment of microbiological hazards.
The call comes as the Joint FAO/WHO Expert Meeting on Microbiological Risk
The benefits of eating more fish outweigh the risks, according to an assessment in Norway.
Health advantages from increasing fish intake to two to three meals a week outweigh the
