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EFSA explains risk assessment: Acrylamide in food

Acrylamide is a chemical that naturally forms in starchy food products during every-day high-temperature cooking (frying, baking, roasting and also industrial processing at +120°C and low moisture). It mainly forms from sugars and amino acids (mainly one ...

04 June 2015
Corporate Publication

EFSA explains risk assessment: Caffeine

Caffeine is a naturally occurring chemical compound found in plant constituents such as coffee and cocoa beans, tea leaves, guarana berries and the kola nut, and has a long history of human consumption. It is added to a variety of foods, such as baked pas ...

27 May 2015
Corporate Publication

EFSA explains zoonotic diseases: Antimicrobial Resistance

Antimicrobials, such as antibiotics, are essential in human and veterinarymedicine to treat infections caused by bacteria. Antimicrobial resistance(AMR) is resistance of a bacterium to an antimicrobial to which it waspreviously sensitive. ISBN number:  97 ...