Scientists have warned that the prevalence of Vibrio in seafood is expected to increase because of climate change.
An assessment by the European Food Safety Authority (EFSA) anticipated that the occurrence and levels of Vibrio in seafood will rise in response to coastal warming and extreme weather events, like heatwaves.
Continue Reading Vibrio in seafood likely to increase due to climate change
Scientists have said that a type of small organic arsenic species found in some foods can pose a health risk.
The European Food Safety Authority’s (EFSA) risk assessment revealed that exposure to dimethylarsinic acid (DMA) compounds raises a health risk, while monomethylarsonic acid (MMA), does not pose a concern for any
Continue Reading EFSA finds health risk in arsenic assessment
Scientists in Europe have updated the knowledge around parasites in fish based on available surveillance data.
The European Food Safety Authority (EFSA) scientific opinion also evaluated methods for detecting and killing parasites in fish.
European data indicates that many species of farmed fish are free from parasites that can infect humans. These
Continue Reading EFSA evaluates parasites in fish and related control methods
EFSA experts have examined the quality of water used during operations in the fresh and frozen produce sector.
The European Food Safety Authority (EFSA) asked the Panel on Biological Hazards (BIOHAZ) for a scientific opinion on the microbiological hazards associated with water use in the post-harvest handling and processing fresh
Continue Reading EFSA assesses hazards for water use in the produce sector
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 risk related to nitrosamines. Ten nitrosamines in food are carcinogenic, meaning they can cause cancer, and genotoxic, which means they may damage DNA.
Continue Reading EFSA finds health risks from nitrosamines in food
Factors affecting the safety of aged meat have been assessed in a European Food Safety Authority (EFSA) opinion.
The impact of dry-aging of beef and wet-aging of beef, pork, and lamb on microbiological hazards and spoilage bacteria was examined.
Wet aging is used for meat stored and refrigerated in a
Continue Reading EFSA looks at factors impacting the safety of meat aging
High-pressure processing (HPP) is safe to use to destroy pathogens but it is not as effective on milk and some ready-to-eat foods, according to an EFSA opinion.
The European Food Safety Authority (EFSA) experts assessed the safety and efficacy of HPP on food, whether it can be used to reduce
Continue Reading EFSA backs HPP but raises milk and RTE food issues
Experts have developed guidance to help food firms decide what other information to give consumers besides use-by or best-before dates to ensure food safety.
The European Food Safety Authority (EFSA) scientific opinion covers storage conditions, time limits for consumption after food has been opened and thawing of frozen items.
Setting
Continue Reading EFSA tool helps firms decide what info to give consumers
A way to help food businesses know when to apply the “use by” or “best before” date on products has been developed by European experts.
The “use by” date is about safety – foods can be eaten until this date but not after, even if they look and smell fine.
Continue Reading EFSA tries to clear up date labeling confusion
The European Food Safety Authority (EFSA) has advised peeling, boiling, and frying to reduce a compound in potatoes that can cause poisoning.
Glycoalkaloids are naturally occurring compounds found in plants including potatoes, tomatoes, and eggplant (aubergines), and contribute to resistance against pests and pathogens. Glycoalkaloid poisoning can cause acute gastrointestinal
Continue Reading EFSA assesses health risk of compound in potatoes
