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EFSA w skrócie: sprawdź nowe interaktywne narzędzie #EFSA
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W corocznym raporcie EFSA na temat pozostałości weterynaryjnych produktów leczniczych u żywych zwierząt i w produktach pochodzenia zwierzęcego.
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Introduction Approval of active substances Authorisation of pesticides What happens after a pesticide is authorised? How are Maximum Residue Levels set? How Europe ensures pesticides are safe...
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How are maximum residue levels set? Published: 23 May 2025 When pesticides are used to protect plants from pests, we may find residues in food. These residues are assessed for possible health risks...
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Komisja Europejska uważa, że CBD kwalifikuje się jako nowa żywność, o ile spełnia warunki Przepisów UE dotyczących nowej żywności.Prowizoryczny bezpieczny poziom W aktualnym oświadczeniu, panel...
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Turkeys are raised for meat production in large flocks across the EU, mainly in indoor housing. Systems with covered veranda and outdoor range are also used. EFSA’s experts reviewed the latest...
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EFSA is holding the 5th European Conference on Xylella fastidiosa in Bari, Italy from 23 to 25 June 2026. The event will gather researchers, risk assessors, risk managers and stakeholders to discuss...
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Multi-country recalls of several infant formula products are ongoing following the detection of cereulide – a toxin produced by the bacterium Bacillus cereus. The European Commission asked EFSA to...
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Multi-country recalls of several infant nutrition products (different batches, products, and brands) are ongoing following the detection of cereulide, a toxin produced by the bacterium Bacillus cereus...
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The European Commission asked EFSA to conduct this assessment in the context of foodborne illnesses linked to the consumption of raw or undercooked pulses, which may be associated with more consumers...
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EFSA assessed how bacteria grow in meat from cattle, sheep and pigs during chilling, storage and defrosting.
Podcast
Legumes, mealworm powder and duck cell biomass may seem worlds apart but they all feature in conversations about how our food system is evolving. Join us as we discuss why!