EFSA Journal

L’EFSA publie toutes ses productions scientifiques, y compris ses avis scientifiques, dans l’EFSA Journal. L’Autorité édite également un éventail de publications connexes à l’appui des productions scientifiques. Voir aussi : Definitions of EFSA Scientific Outputs and Supporting Publications.

Résultats 31 - 40 sur un total de 231

Salmonella in melons

Melons and watermelons are ready-to-eat foods, with an internal pH of 5.1 to 6.7 and can be consumed whole, as fresh-cut products or as fresh juices. Epidemiological data from the EU identified one salmonellosis outbreak associated with consumption of bot ...

Scientific Opinion
02 octobre 2014

Salmonella and Norovirus in tomatoes

Tomatoes may be minimally processed to obtain ready-to-eat products, and these steps include selection, washing, cleaning, stem removal, cutting, packaging and storage. Epidemiological data from the EU have identified one salmonellosis outbreak and one No ...

Scientific Opinion
02 octobre 2014

Scrapie situation in the EU

To assess the effectiveness of the strategies implemented in the European Union (EU) to control Classical scrapie (CS), epidemiological data have been compared in the context of the efforts in terms of control measures applied over time. Official EU surve ...

Scientific Opinion
30 juillet 2014

Transport of meat (Part 2)

Fresh meat intended for the production of minced meat may be contaminated by a range of pathogens including Salmonella spp. and verocytotoxigenic Escherichia coli (VTEC). These may grow if the temperatures are not maintained below 5 °C along the continuum ...

Scientific Opinion
30 juillet 2014

Salmonella and Norovirus in berries

Berries are a perishable food which can be consumed as fresh or minimally-processed as well as a frozen ingredient added to many foods. Strawberries, raspberries, blackberries and blueberries are the most commonly consumed in the EU. Risk factors for berr ...

Transport of meat (Part 1)

Salmonella spp., verocytotoxigenic Escherichia coli (VTEC), Listeria monocytogenes and Yersinia enterocolitica are the most relevant microbial pathogens when assessing the effects of beef, pork and lamb carcass chilling regimes on the potential risk to pu ...

Salmonella and Norovirus in leafy greens eaten raw as salads

Leafy greens eaten raw as salads are minimally processed and widely consumed foods. Risk factors for leafy greens contamination by Salmonella spp. and Norovirus were considered in the context of the whole food chain including agricultural production and p ...

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