A recent study has identified eggs as the most common source of salmonellosis in Europe, where Salmonella is the leading cause of foodborne illness outbreaks.
The European Food Safety Authority (EFSA) published a concept paper that outlines the agency’s future work and goals for improving risk communication across the EU food safety system.
The European Food Safety Authority (EFSA) released an in-depth report on the potential future impact of new and evolving foods, technologies, and priorities, to help identify areas for research and collaboration.
The authors and collaborating food safety experts have identified four predominant features around food safety culture in European cultures. These features include mixed attitudes toward the adoption of new ideas as food safety management changes, active engagement in food safety and quality, consensual decision-making, and a prevailing dependence on internal drive (as opposed to regulatory dictation) in fostering food safety culture.
Companies in the EU now need to submit studies to the European Food Safety Authority to prove that its new food additive, pesticide, or genetically modified organism is safe.
