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.
Harmonized food allergen regulation at the EU level, and systematic monitoring led by a European reference lab, are necessary to protect consumers, argue researchers.
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.
Food Standards Australia New Zealand (FSANZ) recently published its Annual Report 2023–2024 outlining the agency’s food safety regulatory work throughout the past year, including the management of food safety incidents, standards development, surveillance, and other efforts.
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 Swedish Food Agency has published the results of its latest food basket survey, which show a decreasing trend in the levels of dioxin and per- and polyfluoroalkyl substances (PFAS) exposure. Dioxins and salt remain the largest health risks.
The UK Food Standards Agency (FSA) has reported the arrest of five men in London after trucks full of allegedly illegal smoked meat carcasses were discovered.
The European Food Safety Authority (EFSA) is seeking stakeholder input on a new draft guidance regarding the characterization and risk assessment of microorganisms used in foods.
This Food Safety Five Newsreel episode discusses a fatal Escherichia coli outbreak that recently swept the U.S., as well as a decision by the European Food Safety Authority (EFSA) to raise the acceptable daily intake for artificial sweetener saccharin.
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.
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