The EU has implemented a new regulation that requires U.S. importers of apiculture products like honey to register with the EU’s Trade Control and Expert System (TRACES). Prior to TRACES registration, businesses must complete an assessment with USDA and an application with FDA.
The European Food Safety Authority (EFSA) has opened a public consultation on a draft scientific opinion about the public health risks associated with perchlorate in food. EFSA increased the tolerable daily intake for the chemical and concluded no health risk to the general population at current exposure levels.
The European Food Safety Authority (EFSA) has opened a public consultation on a draft assessment of the health risks associated with fluoride exposure from drinking water, diet, and other sources.
The EU One Health Zoonoses Report for 2023 shows that foodborne illnesses are rising in the EU, with listeriosis cases reaching their highest levels since 2007. Campylobacter, Salmonella, and Shiga toxin-producing Escherichia coli (STEC) caused the greatest number of illnesses in 2023.
A report by the European Court of Auditors has identified “notable gaps” in the EU legal framework around food labeling and enforcement of regulations, and offered recommendations for improvement.
The EU Joint Research Center (JRC) has developed new methods for detecting adulteration in six popular herbs and spices, as well as new reference materials to help identify fraudulent fish products.
The European Food Fraud Community of Practice (EFF-CoP) is a newly formed research and innovation coalition funded by the EU and coordinated by University College Dublin, the goal of which is to combat food fraud by gathering thousands of diverse stakeholders to share knowledge and collaborate on different activities.
The European Food Safety Authority (EFSA) is seeking stakeholder input on a new draft guidance regarding the characterization and risk assessment of microorganisms used in foods.
Recent research efforts by the European Food Safety Authority (EFSA) to support novel food risk assessments include a study of the effects that processing methods for novel and genetically modified foods can have on proteins, as well as the development of a fit-for-purpose, in vitro toxicity assessment approach for novel proteins.
The European Commission amended its regulation on the microbiological criteria for foods to revise the requirements for food business operators regarding Listeria monocytogenes in ready-to-eat (RTE) foods.
