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SAFE Announcements and Events:

  • SAFE consortium AGM: 21 OCTOBER at Food Factory 2016

    The 2016 Annual General Meeting of the SAFE consortium will take place in two parts. Part I was on 13 MAY 2016 by Teleconference. Part II will be 21 OCTOBER 2016 at the SAFE Annual Event: a workshop at the Food Factory 2016 Conference in Laval France.

     

  • SAFE Event 2016: Safe Food for the Future. 21 Oct

    Our food is changing: Immigration, globalization, cosmopolitan eating habits and increased international travel are bringing traditional ethnic foods and new fusion dishes into Europe. Soon, new foods and alternate food sources from e.g., food processing waste streams, insects and microalgae may be available; new bio-preservatives and smart packaging may prolong shelf life; and thorough characterization, sustainability and safety assessments will have to be carried out. Food recalls and foodborne outbreaks caused by contamination with toxins, undeclared allergens, hazardous chemicals and/or pathogenic agents are rising. In 2013 the World Health Organisation reported 322 deaths in the EU/EEA from foodborne bacterial disease alone and in 2015 they reported ‘increasing exposure to the risk of foodborne disease’. To protect the European consumer, who assumes that any food found anywhere in Europe is safe to eat, the safety of foods of the future and of emerging bio-based food technologies needs immediate and constant attention.

    • Workshop Date: Friday 21 October 2016
    • Workshop Location: Laval France as part of the Food Factory for the Future 8th International Conference
    • Workshop Cost: Free, but you must be registered for the Food Factory Conference through their website

     

  • SAFE Member Meetings 2016: 18 APRIL

    The date of the next SAFE consortium EB meeting is 18 APRIL 2016 at 15.00 CET.

    Log in as a SAFE member to download agendas and minutes from EB meetings and from SAFE member meetings. Once logged in, these documents become available as an article in Past Events. Minutes from previous years are also available as separate articles in Past Events.

    • 18 Jan 2016
    • 22 Feb 2016
    • 15 March 2016
    • 18 April at 15H CET

     

     

    photo credit: local537.com

     

SAFE Food Safety News - April 2012

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Uptake of coccidiostats in vegetables: ESFA report 2 May 2012, ELIKA

This project aimed to obtain experimental data related to the uptake of coccidiostatsauthorised in the European Union particularly in vegetables grown on poultry manure-amended soils. An animal trial (poultry) and a plant trial (carrot, lettuce, potato, tomato andcourgette) were performed.

More information:
EFSA Report: Coccidiostats in Vegetables

 


 

EFSA to evaluate low dose BPA ‘hypothesis’ 25 April 2012, FoodQualityNews.com

The European Food Safety Authority (EFSA) has begun work on a new BPA risk assessment focussing on the low dose effects of the packaging chemical.

EFSA’s Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CE F) has been tasked with evaluating the relevance low dose BPA related effects observed in rodents and the relevance to human health.

The current European Union (EU) BPA Tolerable Daily Intake (TDI) is 0.05mg/kg. EFSA has updated its scientific advice on BPA several times since and reconfirmed the TDI.

In addition to the assessment, EFSA has set a date for a meeting of international experts to debate recent scientific evidence of low dose BPA effects and the challenges this poses for risk assessment.

For the first time, EFSA has taken low dose BPA effects into account.

More information

 


 

UK research firm developing ‘invisible’ coating for meat 24 April 2012, FoodQualityNews.com

A UK research firm is in the early stages of creating an “invisible” film coating for meat to extend shelf life with the aim of eliminating primary packaging.

Pepceuticals edible meat coating will contain antimicrobial peptide properties as part of a European project targeting an extension in product shelf life and a reduction in petroleum-based packaging.

More information

 


 

Research database reveals ingredients most prone to food fraud 6 April 2012, FoodQualityNews.com

The first ever public database compiling reports on global food fraud and economically motivated adulteration has highlighted olive oil, milk and honey as just a few of the most vulnerable targets. The report also claims that past issues of adulteration could have been prevented if such data had been available earlier.

More information

 


 

EFSA and EU Member States work together to tackle Schmallenberg virus 2 April 2012, EFSA

Today, the European Food Safety Authority (EFSA) published its second report on the Schmallenberg virus (SBV). The virus, that to date has been identified in eight EU Member States, can affect domestic and wild ruminants, leading in some cases to severe birth defects. Although uncertainties and gaps in data remain, today’s report importantly shows that when based on worst case scenario assumptions, the number of infected ruminants is low compared to the total number of these animals in each Member State.

More information

 


 

New EU project gets to grips with globetrotting germs 19 March 2012, Cordis News

As Germany was struck by a devastating Escherichia coli (E. coli) crisis in June 2011, the dangers of transferring life-threatening disease-causing germs in food from one country to another once again hit the headlines. Despite the alarm however, until now very few studies have been carried out into the actual danger posed by germs that enter the EU along with food. STEP is a new EU-funded project that hopes to tackle pesky pathogens like E. coli head on.

More information

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Interesting Notes

Do you work for a SAFE consortium member institute?

 

Register as an Individual Member of the SAFE consortium and access Member's Only pages including downloads of documents and presentations, plus receive SAFE announcements directly by email !

 

Registration is simple. Send an email to the SAFE Scientific Secretary, katherine.flynn@safeconsortium.org, from your institution email address and include your three Food Safety interests.