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.
Guides to good hygiene practice and guides on application of HACCP principlesare documents written by professional bodies for all the professionals in their respective sectors. These guides are designed to help professionals become proficient in food safety and comply with their regulatory obligations. Learn about the Agency’s role in the development of these guides.
Toxoplasma gondiis a parasite that may be found in raw or undercooked meat, and in insufficiently washed vegetables or fruit. It can cause serious diseases in the event of congenital infection (during pregnancy) or in immunocompromised patients. A few simple steps can reduce this risk.
Storing food at a low temperature slows down the growth of microorganisms and reduces the occurrence of foodborne illness, while preserving the food’s nutritional and organoleptic qualities. ANSES makes some recommendations for ensuring the continuity of the cold chain, especially in periods of particularly hot weather.
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