Microbiological risks in food

Many microorganisms (bacteria, viruses, parasites) are able to contaminate foodstuffs and cause a variety of illnesses. Measures implemented by health authorities and practitioners have resulted in a significant reduction in the main diseases caused by food. However, recent episodes of contamination in Europe, especially related to fresh produce, call for vigilance with regard to microbial hazards. The Agency is actively involved on this topic, which was one of the priorities of its Work Programme in 2012.