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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.

Combined exposure to copper from all sources does not pose health concerns for the EU population, say EFSA’s scientific experts.

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...

Según el último informe de la EFSA, el ECDC y el laboratorio de referencia de la UE, los casos de gripe aviar de alta patogenicidad (GAAP) registrados en Europa entre las aves de corral y las aves...

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...

The outcomes of the ONE - Health, Environment & Society – Conference 2022 have been published in an international peer-reviewed journal and an editorial was published in the EFSA Journal laying out...

EFSA today published its scientific protocol for the hazard assessment of plasticiser substances used in food contact materials (FCMs), setting out the principles for how the work will be carried out.

EFSA website now available in all the 24 official languages of the European Union.