Cheese potentially allowing the growth of Listeria monocytogenes must be free of the pathogen in 25 g before being put on the market, while 100 cfu/g is tolerated when the pathogen is unable to grow. Challenge tests were performed in order to assess the growth potential of L. monocytogenes in at...

This study provides an important insight into the response of food safety systems during the first months of the pandemic, elevating the perspective of preventing Covid-19 within conventional food safety management systems. A multi-country survey was conducted in 16 countries involving 825 food...

A range of spreads and dips as novel vegetarian ready-to-eat foods are being introduced on the (European) retail market to response to an increasing number of vegetarian'/flexitarian' consumers and the shift towards plant-based foods consumption. This innovative food group was explored by a product ...

Although several studies have focused on the dynamics of bacterial food community, little is known about the variability of batch production and microbial changes that occur during storage. The aim of the study was to characterize the microbial spoilage community of minced pork meat samples, among...

The UK Health Security Agency (UKHSA) continues to detect cases of salmonella linked to certain Kinder products made in one of Ferrero's factories in Arlon, Belgium. As of 5 May, there are 101 cases linked to this outbreak in the UK. The majority of the cases are children under 5 years of age.

On 17 February 2022, the United Kingdom (UK) reported a cluster of cases with monophasic Salmonella Typhimurium sequence type 34 infection. By 8 April 2022, 150 cases had been reported in nine EU/EEA countries and the UK. Most cases are below 10 years of age and many children have been...

Introduction: The food safety culture research field still remains limited in terms of the process needed to achieve food safety culture improvement. Purpose: This paper proposes a food safety culture diagnosis and gap analysis methodology, as the first two steps in the food safety culture...

Infection with hepatitis E virus (HEV) is common in both developing and industrialized nations. Genotypes 3 and 4 are increasingly being reported, particularly in high-income countries where the precise extent of HEV transmission via food is currently unclear. Recently, HEV has been found to be...

The European Food Safety Authority (EFSA) was asked by the European Commission to provide scientific assistance with respect to the risk assessment for an active substance in light of confirmatory data requested following approval in accordance with Article 6(1) of Directive 91/414/EEC and Article...