L’EFSA pubblica tutta la sua produzione scientifica, compresi i pareri scientifici, nell’EFSA Journal. Divulga inoltre una serie di pubblicazioni di supporto. Vedi anche: Definizione atti scientifici e pubblicazioni di supporto.
The European Food Safety Authority (EFSA) carried out a public consultation to receive input from the scientific community and all interested parties on the Food Contact Materials, Enzymes and Processing Aids Panel(CEP Panel)'sdraft scientific opinio ...
The EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP Panel) was asked by the European Commission to update its 2005 risk assessments of di‐butylphthalate (DBP), butyl‐benzyl‐phthalate (BBP), bis(2‐ethylhexyl)phthalate (DEHP), di‐ison ...
This report presents the results of surveillance on transmissible spongiform encephalopathies (TSE) in bovine animals, sheep, goats, cervids and other species, and genotyping in sheep, carried out in 2018 by 28 Member States (MS) according to legislation, ...
This Opinion considers the application of whole genome sequencing (WGS) and metagenomics for outbreak investigation, source attribution and risk assessment of food‐borne pathogens. WGS offers the highest level of bacterial strain discrimination for food‐b ...
Twenty‐one cases of Listeria monocytogenes IVb sequence type ST6 infections have been reported from the Netherlands (19 cases) and Belgium (two cases). This outbreak was identified using whole genome sequencing (WGS) analysis. The patients had onset of il ...
The EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP) was asked by the European Commission to review whether the authorisation of ‘wood flour and fibres, untreated’ (FCM No 96) is still in accordance with Regulation (EC) No 1935/2004 ...
The food enzyme α‐amylase (4‐α‐d‐glucan glucanohydrolase, EC 3.2.1.1) is produced with a non‐genetically modified Aspergillus oryzae (strain DP‐Bzb41) by Danisco US Inc. (USA). The α‐amylase food enzyme is intended to be used in baking, brewing, distilled ...
The food enzyme α‐amylase (4‐α‐d‐glucan glucanhydrolase; EC 3.2.1.1) is produced with the genetically modified strain Bacillus licheniformis DP‐Dzb25 by Danisco US Inc. It is intended to be used in distilled alcohol production, starch processing for the p ...
The food enzyme 1,4‐β‐d‐xylan xylanohydrolase (EC 3.2.1.8) is produced with the non‐genetically modified strain Bacillus pumilus (strain BLXSC) by Advanced Enzyme Technologies Ltd. The food enzyme is intended to be used in baking processes, grain treatmen ...
The Panel on Food Additives and Flavourings of the European Food Safety Authority was requested to evaluate the genotoxic potential of flavouring substances from subgroup 3.2 of FGE.19 in the Flavouring Group Evaluation 215, Revision 1 (FGE.215Rev1). In F ...
EFSA Journal on Wiley