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The EU Commission has proposed a series of targeted actions to boost biotechnology and biomanufacturing in the EU. The new Communication on BOOSTING BIOTECHNOLOGY AND BIOMANUFACTURING IN THE EU identifies a series of measures to tackle challenges and barriers of biotechnologies and biomanufacturing, to unlock their high potential and contribution to competitiveness and modernisation of EU industry. Factsheet Download below the COMMUNICATION FROM THE COMMISSION TO THE EUROPEAN PARLIAMENT, THE COUNCIL, THE EUROPEAN ECONOMIC AND SOCIAL COMMITTEE AND THE COMMITTEE OF THE REGIONS

2024-02-26

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Food4Future_cz

Food4Future_cz is a communication campaign developed in the context of the FSOLab4. The campaign aims to raise youngsters’ awareness about food safety and sustainability for a conscious and considerate approach to the environment. The campaign was designed within FoodSafety4EU using the “Social Lab” method in 2021 and 2022 engaging multiple project partners from industry, academia, authorities, and consumer associations in the co-creation process. Education for Sustainable Development is recognized as an integral element the Sustainable Development Goals and recognised in SDG 4 on quality education. Especially, sub-target SDG 4.7 aims at ensuring that “all learners acquire knowledge and skills needed […]

2023-08-28

New Tools for Preventing Harmful Bacteria in Ready-to-Eat Foods

A team of researchers from the National Food Institute at Technical University of Denmark (DTU Food) has been working on new predictive models and software to help stabilize ready-to-eat foods against growth of Listeria monocytogenes and Clostridium botulinum. Listeria monocytogenes and Clostridium botulinum are both able to grow in chilled foods and to cause human disease when ready-to-eat products are consumed without prior heating. Foodborne disease due to Listeria occurs more often than for Clostridium. Both can cause severe symptoms, leading to hospitalization and death for 10-20% of affected individuals. Many different foods have caused listeriosis and botulism. However, ready-to-eat […]

2023-07-12

Should we be worried about genetically modified food?

What are GMOs and GM foods?

Genetically modified organisms (GMOs) represent any organism (i.e., microorganisms, plants, animals) whose genome (DNA) has been modified by means of recombinant DNA technology (also called genetic engineering) for the purpose of enhancing certain traits.

2023-06-08

Pooling Stakeholders and Resources for shaping the Food Safety System in Europe

The FoodSafety4EU platform is growing as a Science-Policy-Society interface by incorporating various elements and engaging multiple actors from the European Food Safety System. A digital platform is available to the FS4EU 23 partners from 12 EU Member States and Associated countries, engaging with a network of 50+ supporting partners, research institutions and academia, food business operators, food safety authorities, ministries, consumer associations and umbrella networks. The platform is acting to promote: Enhanced Collaboration The platform fosters closer collaboration between scientists, policymakers, and society. It serves as a hub for sharing scientific research, knowledge and innovation, and expertise related to food […]

2023-06-01

Four co-creation processes in the food safety field

To discuss different angles within the complex topic of Food safety, the European Commission funded project FoodSafety4EU has set up four so-called food safety operational labs (FSOlabs).

MICROPLASTICS FOUND IN FOOD

Microplastic in the environment – and in food – is an emerging contaminant that has generated intense public concern. Are we highly exposed and what do we know about its health impact? Microplastic is a term used to describe plastic particles smaller than 5mm. The dominant source of microplastic particles in the environment today is the degradation and fragmentation of larger plastic products: textile fibres released during laundering, degrading plastic litter, or plastic objects like tires, bottle caps or cutting boards damaged by ordinary “wear and tear”. Given the numerous uses of plastic throughout society, and since plastic is subject […]

2023-04-28

Eating during pregnancy, the microbiological risks

Eating safe food is important for everyone’s health, but it is even more so for some categories of people that are more sensitive. Pregnant women represent one of these categories. In fact, after the conception, women’s body starts to change and this can make them more vulnerable and exposed to the possibility of contracting a foodborne disease. In these cases, it is not only the health of the mother that is at risk, but also the one of the child. Some of these diseases can have serious consequences for the foetus and could compromise its normal development.

2023-02-17

FoodSafety4EU PRE-FORUM 2022 – “The new sustainability regulation: how to integrate it into food safety?”

The 2022 Pre-Forum was organised in Brussels on 15 December, drawing the participation of representatives of project partners and external stakeholders of various types (NGOs, research and academia, agencies).

2023-02-03

What does the future of food safety look like? 

With the world’s population set to reach 9.7 billion by 2050, the United Nations 2030 Agenda for Sustainable Development has placed emphasis on the transformation of agrifood systems, ensuring access to nutritious, safe and affordable food. Emphasizing that it is through the collective efforts of all relevant actors in the food supply that food safety is maintained, and as agrifood systems evolve, food safety must keep pace with the implications of this evolution

2022-11-21

FSOLab 2 has successfully completed its Pilot Action

FSOLab 2 targeted to foster better exchange between different funding entities within Europe and to raise awareness on the relevance of food safety issues as well as the need for more efficient research funding in this area.

2022-11-08