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Update and review of control options for Campylobacter in broilers at primary production
(Wiley Open Access, 2020-04-30)
The 2011 EFSA opinion on Campylobacter was updated using more recent scientific data. The relative risk reduction in EU human campylobacteriosis attributable to broiler meat was estimated for on‐farm ...
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 ...
Update of the list of qualified presumption of safety (QPS) recommended microbiological agents intentionally added to food or feed as notified to EFSA 18: Suitability of taxonomic units notified to EFSA until March 2023
(Wiley Open Access, 2023-07-10)
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 ...
Maximum levels of cross-contamination for 24 antimicrobial active substances in non-target feed. Part 3: Amprolium
(Wiley Open Access, 2021-10-26)
The specific concentrations of amprolium 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 ...
Enhancing High-Pressure Bacterial Inactivation by Modified Atmosphere Packaging: Effect of Exposure Time and Cooked Ham Formulation
(Springer, 2024-07-23)
High-pressure processing (HPP) is a non-thermal preservation technology that can be applied as a control measure to inactivate pathogens and spoilage microorganisms once RTE meat products are packaged ...
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 ...
Control of biogenic amines in fermented sausages: role of starter cultures
(Frontiers Media, 2012-05)
Biogenic amines show biological activity and exert undesirable physiological effects when
absorbed at high concentrations. Biogenic amines are mainly formed by microbial decarboxylation of amino acids ...
Evaluation of the sustainability of contrasted pig farming systems: economy
(Elsevier, 2014-09-15)
The aim of this paper is to present an efficient tool for evaluating the economy part of the sustainability of pig farming systems. The selected tool IDEA was tested on a sample of farms from 15 contrasted ...
Stability of phenolic compounds in dry fermented sausages added with cocoa and grape seed extracts
(Elsevier, 2014-01-04)
The level of eleven target phenolic compounds was evaluated in dry fermented sausages added with
vegetable extracts. Grape seed (GSE1 and GSE2) and cocoa extracts, rich in phenolic compounds, were
added ...
Update of the list of qualified presumption of safety (QPS) recommended microbiological agents intentionally added to food or feed as notified to EFSA 20: Suitability of taxonomic units notified to EFSA until March 2024
(Wiley Open Access, 2024-07-22)
The qualified presumption of safety (QPS) process was developed to provide a safety assessment approach for microorganisms intended for use in food or feed chains. In the period covered by this statement, ...