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Food information regulation

This regulation brings together general food labelling and nutrition requirements into one European-wide piece of legislation.   The main points are: 

EFSA issues advice to mitigate risks from possible exposure to STEC in vegetables

9 June 2011   The European Food Safety Authority (EFSA) has published its fast track risk assessment on consumer exposure to STEC/VTEC (Shiga toxin or verotoxin producing E.coli) through the consumption of raw vegetables and provided advice on options to mitigate the risks of possible food contamination and human infection. The strain (STEC O104:H4) responsible for the current outbreak in Germany, although rare, is similar to strains that have been previously reported.

Public health advice on prevention of diarrhoeal illness with special focus on Shiga toxin - producing Escherichia coli (STEC), also called verotoxin - producing E. coli (VTEC) or enterohaemorrhagic E. coli (EHEC)

3 June 2011   Updated joint statement by the European Centre for Disease Prevention and Control (ECDC) and the European Food Safety Authority (EFSA)

EFSA completes evaluation of further 442 ‘general function’ health claims

08.04.2011 EFSA’s NDA Panel[1] has published the outcome of the evaluations of a fourth series of ‘general function’ health claims[2] proposed for use on food products. The 442 claims assessed relate to health relationships in such areas as: protection against oxidative damage to body cells, contribution to either cognitive or bowel function; and maintenance of normal blood cholesterol levels. These opinions will help inform future decisions of the European Commission and EU Member States which are responsible for the authorisation of the claims. EFSA will finalise the evaluation of the remaining 600 ‘general function’ health claims which need to be assessed by June 2011.

EFSA issues advice on reduction of Campylobacter in chickens

07.04.2011  EFSA’s BIOHAZ Panel has published a scientific opinion assessing the public health impact of control measures which could be used to reduce the occurrence of Campylobacter in chickens and chicken meat. The experts also evaluated how reduction targets for Campylobacter in chickens in the European Union may lead to a fall in the number of human cases of campylobacteriosis associated with the consumption of chicken meat.
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