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.
Terms such as “Use by”, “Use before” or “Best before” are printed on the packaging of food products, but do you know what they really mean and how to use the information to ensure the products are consumed in total safety?
Shellfish live in seawater and are in contact with the seabed where they find food including plankton and suspended substances. The quality of shellfish is therefore dependent on water and sediment quality. To ensure the safety of shellfish for the consumer, and to protect shellfish health, the Agency is involved in three main areas.
The conditions for preparing, handling and storing infant feeding bottles are essential to ensuring a healthy infant. They help prevent microbial contamination that can cause serious infections, particularly in premature or low-weight infants.
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