The dynamic field of food safety faces continuous challenges, prompting stakeholders to develop collaborative actions for improved food safety systems. As part of these actions, the EU-FORA fellowship programme was dedicated to a multi-actor collaboration addressing risks of the unregulated mycotoxins T-2 and HT-2 toxins in oats.

Bisphenol A (BPA) is authorised for use as a chemical compound for the production of plastic food contact materials (FCMs) under Regulation (EU) No 10/2011. But according to requirements of the Regulation (EU) No 2018/213, BPA has been banned in the manufacture of polycarbonate drinking cups or feeding bottles intended for infants and young children. Food has been identified as the main source of human exposure to BPA, followed by dermal absorption, air and dust inhalation, revealing ubiquitous and continuous contact with BPA.

In the frame of the European Food Risk Assessment (EU-FORA) fellowship programme, two studies on chemical contaminants in food matrices were carried out in Warsaw, Poland, at the Department of Food Safety and Chemical Analysis, Institute of Agricultural and Food Biotechnology. The first study addressed health concerns about the dietary exposure to bisphenol A (BPA) contamination due to consumption of soft drink by Polish population.

Plastics are ubiquitously, becoming part of our everyday life. Recently, the issue of human exposure to micro- and nanoplastic particles and potentially resulting toxicological consequences has been broached, triggered by the discovery of microplastics in foodstuff and dietary exposure via contaminated food and beverages.

Anisakiosis is a significant zoonotic disease caused by parasitic nematodes of the Anisakis genus. It can be contracted by humans through the consumption of raw or undercooked fish contaminated with the parasite, leading to gastrointestinal and allergic symptoms. While anisakiosis is not frequently documented in Portugal, the presence of allergic reactions to Anisakis in Spain suggests ongoing exposure in the Iberian Peninsula.

Plant Protection Products, also called ‘pesticides’, are intended to protect crops by controlling pests, weeds and diseases. This Technical Report contains a description of the activities within the work programme of the EU-FORA Fellowship on the training in the evaluation of pesticides (active substances and plant protection products) according to Regulation (EC) No 1107/2009.

Quantitative microbiological risk assessment (QMRA) methodology aims to estimate and describe the transmission of pathogenic microorganisms from animals and food to humans. In microbiological literature, the availability of whole genome sequencing (WGS) data is rapidly increasing, and incorporating this data into QMRA has the potential to enhance the reliability of risk estimates.

The EFSA Panel on Plant Health performed a pest categorisation of Lepidosaphes pineti Borchsenius the pine oyster scale, Lepidosaphes pini (Maskell) the Oriental pine scale and Lepidosaphes piniphila Borchsenius (Hemiptera: Diaspididae) for the EU, following a commodity risk assessment of dwarfed Pinus parviflora grafted onto P. thunbergii from China in which the three Lepidosaphes species were identified as pests of possible concern to the EU. All three species are native to Asia. L. pineti is only known from China; L.

The EFSA Panel on Plant Health performed a pest categorisation of Mimela testaceipes (Coleoptera: Scarabaeidae), the striated chafer, for the EU, following a commodity risk assessment of dwarfed Pinus parviflora grafted onto P. thunbergii from China in which M. testaceipes was identified as a pest of possible concern to the EU. M. testaceipes occurs in Japan, northeast China, Far East Russia, South Korea and very likely North Korea.

The food enzyme bacillolysin (EC 3.4.24.28) is produced with the non-genetically modified Bacillus amyloliquefaciens strain GNP by DSM Food Specialties B.V. The production strain qualifies for the qualified presumption of safety (QPS) approach to safety assessment.

The food enzyme bacillolysin (EC 3.4.24.28) is produced with the non-genetically modified Bacillus amyloliquefaciens strain AGS 430 by Kerry Ingredients & Flavours Ltd. The production strain qualifies for the qualified presumption of safety (QPS) approach to safety assessment.

The food and feed sector in Europe is rapidly evolving to address contemporary challenges, striving for fairer, safer, greener and more sustainable food systems. This includes the exploration of new protein sources for human consumption and animal feed such as protein derived from insects, algae or novel plant-derived proteins, and the re-evaluation of existing sources like processed animal protein (PAP).

Human pathogenic Salmonella enterica strains have been infecting people since historical times. The original human pathogens, typhoid Salmonella strains (e.g. S. Typhi) played a huge role in the previous centuries but nowadays in the developed world the number of cases or outbreaks caused by these serotypes deceased due to the development of personal and public hygiene. Nowadays in these regions the animal-borne zoonotic serotypes (e.g. S. Enteritidis) became more important because of their high prevalence in intensive animal husbandry.

On-going projects of the team are currently dealing with microbiota, xenobiotics, endocrine-disrupting chemicals (EDCs), obesity, inflammation and probiotics. The combination of diet, lifestyle and the exposure to dietary xenobiotics categorised into microbiota-disrupting chemicals (MDCs) could determine obesogenic-related dysbiosis. This modification of the microbiota diversity impacts on individual health–disease balance, inducing altered phenotypes.

The prevention and control of bacterial contamination on ready-to-eat (RTE) fresh produce is an essential task to ensure food safety. Therefore, the development of novel and effective decontamination technologies to ensure microbiological safety of fruits and vegetables has gained considerable attention and new sanitisation methods are needed. The antimicrobial activity of essential oils (EOs) is well documented, but their application in fresh produce remains a challenge due to their hydrophobic nature.