EFSA

 

EFSA proposes calcium DRVs

EFSA has proposed dietary reference values (DRVs) for calcium as part of its continuing work on DRVs for European citizens. The scientific opinion was finalised following a six-week public consultation.

Perchlorate in food opinion re-published

EFSA has re-published its scientific opinion on the risks to public health from perchlorate in food, particularly in fruit and vegetables. Adopted in September 2014, the opinion has been revised due to a technical error. EFSA’s experts have re-assessed dietary exposure to perchlorate using corrected data on perchlorate levels in food and taking into account […]

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Food consumption database boosted

EFSA has completed a major update of its Food Consumption Database, which now includes individual dietary records from nearly 100,000 people in 23 EU member states. Food consumption data collected by EFSA plays a key role in the evaluation of risks related to possible hazards in food. Combined with data on levels of chemical occurrence […]

Ebola from food: no risk

There is no evidence that the Ebola virus can be transmitted through food in the European Union, according to EFSA scientists. The new report assesses the risk of Ebola transmission from the consumption of raw foods – such as plants, fruits and vegetables – legally imported into the EU from African countries. To date, there have […]

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EFSA to make food safety data available

Over the coming years, EFSA aims to make available as much as possible of the data collected by EFSA, its network in EU Member States and submitted by other data providers. Publication of the data warehouse’s access rules – which have been agreed with the data providers – is an important milestone in EFSA’s transformation […]

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Omega-3 rich flour

Limagrain Céréales Ingrédients (LCI) has launched Westhove LimaLin Gold, a new, natural flour that is rich in omega-3. Compared to the company’s original LimaLin offering, LimaLin Gold is richer in omega-3 – containing 13% versus 8% in the original – and it is more neutral in colour as it uses yellow linseed rather than the brown linseed used […]

EFSA plans year ahead

EFSA has mapped out its priorities for 2015 and beyond. Key milestones this year will be the adoption of around 400 scientific outputs, the renewal of membership of eight of the authority’s Scientific Panels and its Scientific Committee, and the hosting of the second EFSA scientific conference in Milan. EFSA will also be advancing a […]

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Foodborne illness in EU

Findings of the European Union Summary Report on Trends and Sources of Zoonoses, Zoonotic Agents and Food-borne Outbreaks in 2013 reveal that: campylobacteriosis infections reported in humans have now stabilised after several years of an increasing trend, but it is still the most commonly reported foodborne disease in the EU; listeriosis and VTEC infections in […]

Perchlorate in food under review

EFSA will re-examine its 2014 scientific opinion on perchlorate in food following confirmation that there was a technical error in the estimation of consumer exposure to perchlorate in the diet. Meeting in Parma last week, EFSA’s expert panel on contaminants in the food chain committed to re-open the opinion and update its risk assessment as soon […]

EFSA publishes fish consumption advice

Limiting consumption of fish species with a high methylmercury content is the most effective way to achieve the health benefits of fish whilst minimising the risks posed by excessive exposure to methylmercury, according to a statement published by EFSA on the risks and benefits of seafood. EFSA recommends that individual member states consider their national […]

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Bisphenol A exposure: no health risk

EFSA’s comprehensive re-evaluation of bisphenol A (BPA) exposure and toxicity concludes that BPA poses no health risk to consumers of any age group (including unborn children, infants and adolescents) at current exposure levels. Exposure from the diet or from a combination of sources (diet, dust, cosmetics and thermal paper) is considerably under the safe level […]

Food and Drink Technology