Food alerts

Integration of tools and social science into food safety risk assessments

30-11-2020

Published on: Thu, 26 Nov 2020 The European Food Risk Assessment (EU‐FORA) Fellowship work programme ‘Integration of tools and social science into food safety risk assessments’ was proposed and delivered by the Food Standards Agency (FSA),...

Foreword

30-11-2020

Published on: Thu, 26 Nov 2020 No abstract available. © European Food Safety Authority, 2015 Foreword

Risk assessment related to food additives and food processing‐derived chemical contaminants exposure for the Portuguese populat

30-11-2020

Published on: Thu, 26 Nov 2020 The European Food Risk Assessment Fellowship Programme (EU‐FORA) is an initiative by EFSA, aimed at building scientific capacity in food safety risk assessment in the EU. Current paper reports on the activities of...

Risk assessment regarding the use of Annona muricata in food supplements

30-11-2020

Published on: Thu, 26 Nov 2020 The current risk assessment was performed in the context of the European Food Risk Assessment Fellowship Programme (EU‐FORA) supported by EFSA and was intended to evaluate possible health risks associated with the...

Modelling and magnitude estimation of cross‐contamination in the kitchen for quantitative microbiological risk assessment (QMRA

30-11-2020

Published on: Thu, 26 Nov 2020 In the kitchen of the consumer, two main transmission routes are relevant for quantitative microbiological risk assessment (QMRA): the cross‐contamination route, where a pathogen on a food product may evade heating...

Study of the different evaluation areas in the pesticide risk assessment process

30-11-2020

Published on: Thu, 26 Nov 2020 Approval of active substances and authorisation of plant protection products in the EU is made based on a strict risk assessment of the agronomic use of the plant protection products. Regulation 1107/2009 regulates...

Integration of computational tools, data analysis and social science into food safety risk assessment

30-11-2020

Published on: Thu, 26 Nov 2020 The EU‐FORA Fellowship Programme ‘Integration of tools and social science into food safety risk assessments’ was proposed by the Food Standards Agency (FSA), the government department responsible for food safety...

Risk assessment of phthalates based on aggregated exposure from foods and personal care products and comparison with biomonitor

30-11-2020

Published on: Thu, 26 Nov 2020 Phthalates are a group of diesters of phthalic acid and have been widely used by the industry as plasticisers giving flexibility and durability to polyvinyl chloride (PVC) plastics. Commonly their uses vary from...

Review of Potentially Toxic Rare Earth Elements, Thallium and Tellurium in Plant‐based Foods

30-11-2020

Published on: Thu, 26 Nov 2020 In the last decades, there is an increasing inclusion of various trace metals and metalloids such as thallium, tellurium and rare earth elements (REEs; lanthanides, scandium, and yttrium) in the composition and...

Training in tools to develop Quantitative Risk Assessment using Spanish ready‐to‐eat food examples

30-11-2020

Published on: Thu, 26 Nov 2020 Unsafe food poses global health threats, potentially endangering consumers. The great majority of people will experience a food‐borne disease at some point in their lives. Ready‐to‐eat (RTE) food is the one...

Introduction

30-11-2020

Modification of the existing maximum residue levels for sodium 5‐nitroguaiacolate, sodium o‐nitrophenolate and sodium p‐nitroph

30-11-2020

Published on: Tue, 24 Nov 2020 In accordance with Article 6 of Regulation (EC) No 396/2005, the applicant Asahi Chemical Europe s.r.o. submitted a request to the competent national authority in Greece to modify the existing maximum residue levels...

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Food alerts

Integration of tools and social science into food safety risk assessments

Foreword

Risk assessment related to food additives and food processing‐derived chemical contaminants exposure for the Portuguese populat

Risk assessment regarding the use of Annona muricata in food supplements

Modelling and magnitude estimation of cross‐contamination in the kitchen for quantitative microbiological risk assessment (QMRA

Study of the different evaluation areas in the pesticide risk assessment process

Integration of computational tools, data analysis and social science into food safety risk assessment

Risk assessment of phthalates based on aggregated exposure from foods and personal care products and comparison with biomonitor

Review of Potentially Toxic Rare Earth Elements, Thallium and Tellurium in Plant‐based Foods

Training in tools to develop Quantitative Risk Assessment using Spanish ready‐to‐eat food examples

Introduction

Modification of the existing maximum residue levels for sodium 5‐nitroguaiacolate, sodium o‐nitrophenolate and sodium p‐nitroph

Top10 searches

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