EFSA Journal

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.

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Non-dietary exposure to chemicals

The current scientific report aims at providing a document that compiles and summarise relevant information on non-dietary exposure derived from the use of consumer products and via the environment (dust, air, etc.). Leading institutions and organisations ...

Scientific Report
05 luglio 2016

Microplastics and nanoplastics in food and seafood

Following a request from the German Federal Institute for Risk Assessment (BfR), the EFSA Panel for Contaminants in the Food Chain was asked to deliver a statement on the presence of microplastics and nanoplastics in food, with particular focus on seafood ...

New sequencing data on GM maize GA21

In 2007, 2010 and 2011, the European Food Safety Authority (EFSA) Panel on Genetically Modified Organisms (GMO Panel) concluded the assessment of genetically modified (GM) maize GA21, MIR604 × GA21 and MIR604 × GA21 × Bt11. These were found to be as safe ...

Statement
12 novembre 2015

New sequencing data on GM maize MIR604

In 2009 and 2010, the EFSA GMO Panel concluded the assessment of genetically modified (GM) maizes MIR604, MIR604 × GA21, MIR604 × Bt11 and MIR604 × GA21 × Bt11. These maizes were found to be as safe as their conventional counterparts and other appropriate ...

Statement
08 ottobre 2015

Principles and process for dealing with data and evidence

In the context of further developing the excellence of its scientific assessments, enhancing their transparency and openness and in line with the trend in the scientific community, EFSA started the PROMETHEUS project (Promoting Methods for evidence use in ...

Scientific Report
03 giugno 2015

HBGVs for dioxins and dioxin like-PCBs

Different organisations have undertaken risk assessments of dioxins resulting in the issuance of a range of health-based guidance values. This report examines the approaches taken by the Scientific Committee on Food (SCF), the Joint FAO/WHO Expert Committ ...

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