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Each episode will tell you more about the work done to ensure that food across the European Union is safe. Come join our table!
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Meat ageing is a process during which microbes and enzymes act upon the meat to break down the connective tissue, thereby tenderising the meat and giving it a richer flavour.
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Combined exposure to copper from all sources does not pose health concerns for the EU population, say EFSA’s scientific experts.
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EFSA welcomes in the new year with a brand new visual identity, reflecting where we stand after 20 years of protecting EU citizens from food risks and how we are positioned to face the many challenges...
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Highly pathogenic avian influenza (HPAI) cases recorded in Europe among poultry and water birds have risen since the summer according to the latest report by EFSA, the ECDC and the EURL.
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In 2021 there was an overall increase in reported cases of zoonotic diseases and foodborne outbreaks compared to the previous year, but levels are still well below those of the pre-pandemic years...
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Europe’s national food authorities have called for continuous R&I investment in generating the scientific knowledge needed for risk assessment. This will ensure that providing healthy nutrition and...
