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EUROPE – In their latest assessment of sulfur dioxide (E220) and sulfites, the experts at the European Food Safety Authority (EFSA) have concluded that dietary intakes of sulfites could pose a safety risk for high users of food products containing the additives (E221-228). The Panel found evidence of adverse health effects on the central nervous system such as a delayed…
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NORWAY – Using information on weather patterns and the incidence of Campylobacter on broiler farms, researchers have developed a new risk model for potential human Campylobacter outbreaks. The model’s creators intend to make the data it generates available through a website that can provide alerts as necessary. The model adopts a “One Health” approach, combining information from the animal, human,…
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U.K – The Food Standards Agency (FSA), Food Standards Scotland (FSS), and UKHospitality have collaborated to update the caterers’ hygiene standards guide, which is widely used in the industry. UKHospitality is a hospitality industry group representing over 740 companies across 100,000 venues within England, Scotland, and Wales. According to UKHospitality, the guide is the only accepted manual on hygiene standards…
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ITALY – The Joint FAO/WHO Expert Meeting in Microbial Risk Assessment (JEMRA) has developed risk assessment models for Listeria monocytogenes on leafy greens, frozen vegetables, cantaloupe melon, and ready-to-eat (RTE) seafood in response to a request by the Codex Committee on Food Hygiene. The group also provided recommendations to inform possible future revisions to the Codex Alimentarius “Guidelines on the Application…
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SEYCHELLES – Seychelles is set to evaluate its food control system in the next months to bring it in line with internationally recognized standards, as part of its efforts to close the gap between domestic production capacity and importation. Producers of food and food safety officers from the island nation are participating in a five-day training supported by the European…
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