food safety hazards in the european seaweed chain -

Seafood

Seafood is any form of sea life regarded as food by humans prominently including fish and shellfish Shellfish include various species of molluscs (e g bivalve molluscs such as clams oysters and mussels and cephalopods such as octopus and squid) crustaceans (e g shrimp crabs and lobster) and echinoderms (e g sea cucumbers and sea urchins)

Insects for Food and Feed

Our review article supports future feed and food safety assessments related to the use of insects as a novel protein source in animal feed and for human consumption by providing a comprehensive summary of current literature data available on potential hazards In this review a special focus is laid on two of the major environmental contaminants: Mycotoxins and heavy metals Besides the

Foods

This focus is in line with the recommendations of the European Food Safety Authority and of Hartmann et al [9 10] The lower limit is chosen here as 1 m although other lower limits for size range have been chosen in the literature In several reports a lower limit of 100 nanometers (nm) has been adopted or mentioned primarily because this has been chosen to be the upper limit of

Food safety hazards in the European seaweed chain

Thus far data on the safety of seaweed for feed and food purposes in the Western world are scattered This study aimed to review the available knowledge on the presence of food safety hazards in seaweed including factors influencing their presence and to prioritize the hazards that may pose a risk to human health Given current knowledge

Food safety hazards in the European seaweed chain

Food safety hazards in the European seaweed chain Banach J L Hoek-van den Hil E F Fels-Klerx H J van der Publication information Source Comprehensive Reviews in Food Science and Food Safety 19 (2020)2 - ISSN 1541-4337 - p 332 - 364 Department(s) RIKILT - BU Toxicology Bioassays Novel Foods WASS

Scientific Opinion on Arsenic in Food

Jzsef Lehel Rebecca Yaucat-Guendi Lvia Darnay Pter Palots Pter Laczay Possible food safety hazards of ready-to-eat raw fish containing product (sushi sashimi) Critical Reviews in Food Science and Nutrition 10 1080/10408398 2020 1749024 (1-22) (2020)

Food safety hazards in the European seaweed chain

Food safety hazards in the European seaweed chain Abstract Seaweed is a source of protein that can help overcome the anticipated challenges of a growing world population and the current challenges for finding alternatives for animal proteins in the Western diet Thus far data on the safety of seaweed for feed and food purposes in the Western world are scattered This study aimed to review

Nathan Meijer

I am proud to share that our review paper "Food safety hazards in the European seaweed chain" has been published in Interessant gevonden door Nathan Meijer Neem nu deel om alle activiteiten te bekijken Ervaring Junior researcher Wageningen Food Safety Research (formerly RIKILT) aug 2016 – heden 4 jaar Nijmegen Area Netherlands Research Intern Authenticity Nutrients Department

Microbiological specifications

food throughout the food supply chain To harmonise food safety and ensure trading alignment metrics such as microbiological criteria have been established Why do we use microbiological criteria/ specifications Three types of microbiological criteria: Codex Alimentarius Microbiological Standards Mandatory microbiological criteria which are written into law or government regulations and

Food

Short food supply chain: unity makes strength European researchers carried out final tests on an innovative technique to lengthen shelf life of food Hot food under pressure Three projects on novel food processing took the stage at the international conference of the European Federation of Food Science and Technology (EFFoST) to present their findings Smoother ice creams greener peas and

HACCP implementation at shrimp farms Global

Determining hazards and how they might occur is called hazard analysis Much of this type of work has already been done with the information available online at the websites of the United States Food and Drug Administration and the European Community For farms most potential hazards are either chemical such as the presence of prohibited

European Food Safety Authority

We provide independent scientific advice to the decision makers who regulate food safety in Europe We are committed to upholding them in all areas of our work Field to fork EFSA assesses risks throughout the food chain Find out how with our at-a-glance guide available in 31 languages Scientific publications see all Safety and efficacy of methyl cellulose for all animal species

Food safety hazards in the European seaweed chain (2020

Food safety hazards in the European seaweed chain: Published in: Comprehensive Reviews in Food Science and Food Safety 19(2) 332 - 364 ISSN 1541-4337 Author : Banach J L Hoek-van den Hil E F Fels-Klerx van der H J Date issued: 2020: Access: Restricted Access: Reference(s) contamination food safety hazard seafood seaweed: Language: English: Type: Article: Abstract pSeaweed is

Food safety hazards in the European seaweed chain

Food safety hazards in the European seaweed chain Author: Banach J L Hoek‐van den Hil E F van der Fels‐Klerx H J Source: Comprehensive reviews in food science and food safety 2020 v 19 no 2 pp 332-364 ISSN: 1541-4337 Subject:

NOTICES FROM EUROPEAN UNION INSTITUTIONS BODIES

and laying down procedures in matters of food safety (generally called 'the General Food Law') b Regulation (EC) No 852/2004 (5) of the European Parliament and of the Council of 29 April 2004 on the hygiene of foodstuffs lays down general hygiene requirements to be respected by food businesses at all stages of the food chain All food

Federal Agency for the Safety of the Food Chain

Safety of the Food Chain (FASFC) Editors Etienne Thiry Chair Scientific Committee Xavier Van Huffel Director Staff Direction for risk assessment FASFC Federal Agency for the Safety of the Food Chain (FASFC) CA-Botanique Food Safety Center Boulevard du Jardin botanique 55 B-1000 Brussels Lay-out Kim Feys Expert Staff Direction for risk assessment FASFC Jan Germonpr Communication service

Comprehensive Reviews in Food Science and Food Safety

Bacterial toxins are food safety hazards causing about 10% of all reported foodborne outbreaks in Europe Pertinent to Gram‐positive pathogens the most relevant toxins are emetic toxin and diarrheal enterotoxins of Bacillus cereus neurotoxins of Clostridium botulinum enterotoxin of Clostridium perfringens and a family of enterotoxins produced by Staphylococcus aureus and some other

Food safety hazards in the European seaweed chain

Food safety hazards in the European seaweed chain Banach J L Hoek-van den Hil E F Fels-Klerx H J van der Publication information Source Comprehensive Reviews in Food Science and Food Safety 19 (2020)2 - ISSN 1541-4337 - p 332 - 364 Department(s) RIKILT - BU Toxicology Bioassays Novel Foods WASS

EUR

b Regulation (EC) No 852/2004 (9) of the European Parliament and of the Council of 29 April 2004 on the hygiene of foodstuffs lays down general hygiene requirements to be respected by food businesses at all stages of the food chain All food business operators (all growers are Food Business Operators) have to comply with this Regulation's requirements for good hygiene practices aimed at

EUR

EUROPEAN FOOD SAFETY AUTHORITY SECTION 1 MISSION AND TASKS Article 22 Mission of the Authority 1 A European Food Safety Authority hereinafter referred to as the Authority is hereby established 2 The Authority shall provide scientific advice and scientific and technical support for the Community's legislation and policies in all

Food safety hazards in the European seaweed chain

Food safety hazards in the European seaweed chain Banach J L Hoek-van den Hil E F Fels-Klerx H J van der Samenvatting Seaweed is a source of protein that can help overcome the anticipated challenges of a growing world population and the current challenges for finding alternatives for animal proteins in the Western diet Thus far data on the safety of seaweed for feed and food

Food Safety and Extended Shelflife are More Crucial Than

The Food Safety Modernization Act (FSMA) signed into law in 2011 enables the FDA to better protect public health by strengthening the food safety system It also enables the FDA to be more proactive to focus more on preventing food safety issues rather than relying primarily on reacting to problems Through FSMA the FDA received more than a dozen new authorities and mandates For the first

Health and Safety

The food landscape in this country is ever changing And USDA is involved in managing those changes as related to many areas of food processing and food distribution From the inspection of domestic product imports and exports conducting risk assessments and educating the public about the importance of food safety USDA is there

HACCP SEVEN PRINCIPLES

The identification of the food safety hazards in the hazard analysis must be thorough in order to ensure that the HACCP plan when executed will result in an adequate food safety system When the hazard analysis is not well thought out it results in a design flaw and products that pose a food safety hazard to the consumer may be produced and shipped Every hazard analysis is unique because