Search
Now showing items 71-80 of 81
Update of the list of QPS-recommended biological agents intentionally added to food or feed as notified to EFSA 15: suitability of taxonomic units notified to EFSA until September 2021
(Wiley Open Access, 2022-01-27)
The qualified presumption of safety (QPS) approach was developed to provide a generic pre-evaluation of the safety of biological agents. The QPS approach is based on an assessment of published data for ...
Hazard analysis approaches for certain small retail establishments and food donations: second scientific opinion
(Wiley, 2018-11-07)
In 2017, EFSA published a ‘simplified’ food safety management system (FSMS) for certain small retail establishments (butcher, grocer, baker, fish and ice cream shop) based on the application of prerequisite ...
Maximum levels of cross-contamination for 24 antimicrobial active substances in non-target feed. Part 5: Lincosamides: lincomycin
(Wiley Open Access, 2021-10-26)
The specific concentrations of lincomycin 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 relevant ...
Dynamics of Microbial Communities in Nitrite-Free and Nutritionally Improved Dry Fermented Sausages
(MDPI, 2023-04-21)
Dry fermented sausage innovation trends are linked to consumer preferences for clean label and sodium-reduced foods. This study aims to evaluate the effect of the formulation and production process ...
Assessing the Impact of Different Technological Strategies on the Fate of Salmonella in Chicken Dry-Fermented Sausages by Means of Challenge Testing and Predictive Models
(MDPI, 2023-02-08)
Salmonella is the main relevant pathogen in chicken dry-fermented sausages (DFS). The
safety of shelf-stable DFS must rely on the production process, which should not only prevent
growth but promote ...
Modelling the piezo-protection effect exerted by lactate on the high pressure resistance of Listeria monocytogenes in cooked ham
(Elsevier, 2020-12-24)
Food safety is often based on the application of several preservative (hurdle) factors whose combination must be smartly selected. The aim of the present study was to evaluate the effect of lactate and ...
High-pressure processing inactivation of Salmonella in raw pet food for dog is enhanced by acidulation with lactic acid
(Elsevier, 2022-06-03)
Raw pet food market is growing at rapid rate due to the raising perception as a natural option and the potential health benefits. However, raw pet food also may pose health concerns due to the occurrence ...
Role played by the environment in the emergence and spread of antimicrobial resistance (AMR) through the food chain
(Wiley Open Access, 2021-06-17)
The role of food-producing environments in the emergence and spread of antimicrobial resistance (AMR) in EU plant-based food production, terrestrial animals (poultry, cattle and pigs) and aquaculture ...
The efficacy and safety of high-pressure processing of food
(Wiley Open Access, 2022-03-08)
High-pressure processing (HPP) is a non-thermal treatment in which, for microbial inactivation, foods are subjected to isostatic pressures (P) of 400–600 MPa with common holding times (t) from 1.5 to ...
Public health risks associated with food‐borne parasites
(EFSA Journal, 2018-12-04)
Parasites are important food‐borne pathogens. Their complex lifecycles, varied transmission routes, and prolonged periods between infection and symptoms mean that the public health burden and relative ...