This article explores the intricate relationship between food safety culture and EU regulation while shedding light on its enforcement, the legislative framework, and implementation within the industry. It also explores how technology and data-driven approaches can play a vital role in promoting a positive food safety culture, and how industry best practices complement EU regulation.

The European Commission has launched a call for the next Executive Director of the European Food Safety Authority (EFSA).

Following a string of recalls in recent years caused by Ethylene Oxide, the European Commission (EC) has classified Ethylene Oxide as a pesticide and the chemical will be subject to mandatory testing.

Approximately 46 percent of honey imported to the EU is adulterated, according to the European Food Safety Authority (EFSA). These findings are the result of an EU-coordinated action, titled, “From the Hives.”

New EU legislation restricts the amount of green tea extract containing (-)-epigallocatechin-3-gallate (EGCG) that can be present in food and sets labeling requirements, for food safety reasons. EGCG is a catechin, which are flavinols that may lead to liver damage.

The Court of Justice of the European Union has ruled to annul the European Commission’s 2019 classification of titanium dioxide, which is also known as E171 and is used to add white color to foods, as a carcinogen.

The European Commission recently amended its regulations on maximum levels for dioxins and dioxin-like polychlorinated biphenyls in certain foods.

Following food fraud investigations, the European Commission (EC) recently set new limits on certain antioxidants in tuna; specifically, ascorbic acid, sodium ascorbate, and calcium ascorbate.

The European Commission recently updated its regulation on maximum levels for ochratoxin A, a type of mycotoxin, in foods.

The European Commission has recently published revisions to its regulation on the use of ethylene oxide in food additives, setting stricter limits for the substance.