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Update of the list of QPS-recommended microbiological agents intentionally added to food or feed as notified to EFSA 16: suitability of taxonomic units notified to EFSA until March 2022
(Wiley Open Access, 2022-07-25)
The qualified presumption of safety (QPS) approach was developed to provide a regularly updated generic pre-evaluation of the safety of microorganisms, intended for use in the food or feed chains, to ...
Update of the list of QPS-recommended biological agents intentionally added to food or feed as notified to EFSA 9: suitability of taxonomic units notified to EFSA until September 2018
(Wiley, 2019-01-24)
The qualified presumption of safety (QPS) procedure was developed to provide a harmonised generic pre‐evaluation to support safety risk assessments of biological agents performed by EFSA's Scientific ...
Maximum levels of cross-contamination for 24 antimicrobial active substances in non-target feed. Part 11: Sulfonamides
(Wiley Open Access, 2021-10-26)
The specific concentrations of sulfonamides in non-target feed for food-producing animals, below which there would not be an effect on the emergence of, and/or selection for, resistance in bacteria ...
More than smell - COVID-19 is associated with severe impairment of smell, taste, and chemesthesis
(Oxford University Press, 2020-06-20)
Recent anecdotal and scientific reports have provided evidence of a link between COVID-19 and chemosensory impairments such as anosmia. However, these reports have downplayed or failed to distinguish ...
Next generation of microbiological risk assessment: Potential of omics data for exposure assessment
(Elsevier, 2017-10-04)
In food safety and public health risk evaluations, microbiological exposure assessment plays a central role as it provides an estimation of both the likelihood and the level of the microbial hazard in ...
Risk management tool to define a corrective storage to enhance Salmonella inactivation in dry fermented sausages
(Elsevier, 2021-03-16)
The resistance of Salmonella to the harsh conditions occurring in shelf-stable dry fermented sausages (DFS) poses a food safety challenge for producers. The present study aimed to model the behaviour ...
Quantifying the bioprotective effect of Lactobacillus sakei CTC494 against Listeria monocytogenes on vacuum packaged hot-smoked sea bream
(Elsevier, 2020-09-30)
In this study, the bioprotective potential of Lactobacillus sakei CTC494 against Listeria monocytogenes CTC1034 was evaluated on vacuum packaged hot-smoked sea bream at 5 °C and dynamic temperatures ...
Understanding How Microorganisms Respond to Acid pH Is Central to Their Control and Successful Exploitation
(Frontiers Media, 2020-09-24)
Microbes from the three domains of life, Bacteria, Archaea, and Eukarya, share the need to sense and respond to changes in the external and internal concentrations of protons. When the proton concentration ...
High pressure processing to control Salmonella in raw pet food without compromising the freshness appearance: The impact of acidulation and frozen storage
(Elsevier, 2022-09-09)
The trend of feeding dogs and cats with raw pet food claiming health benefits poses health concerns due to the occurrence of pathogenic bacteria. High pressure processing (HPP) allows the non-thermal ...
Challenges and opportunities related to the use of innovative modelling approaches and tools for microbiological food safety management
(Elsevier, 2022-04-01)
Modelling in food microbiology has become an indispensable approach in food safety to generate predictions about the microbial behaviour. One of its weaknesses is the lack of reliable and relevant data ...