Fish fillets contaminated with chlorate
In the recent past, increased levels of chlorate residues in fish products, such as pangasius fillets, have been repeatedly detected. Due to the level of the residues, health impairments, especially in persons with thyroid diseases, cannot be ruled out, which is why affected products must be recalled as a precautionary measure.
Vital 3.0 - Updated Set of Reference Doses
The widely recognized Australian/New Zealand Vital 2.0 concept ("Voluntary Incidental Trace Allergen Labelling") for the voluntary labelling of unintentional traces of allergens in food gets an Update on 28 October 2019.
Listeria and listeria infections from sausage products
Listeria can be found in food. Recently, findings have been increasing in many food groups.
trans-fatty acids (TFA)
As of 15 May 2019, Annex III Part B of Regulation (EC) No. 1925/2006 stipulates that the level of trans-fatty acids other than those occurring naturally in fat of animal origin must not exceed 2 g per 100 g of fat in foodstuffs destined for the end consumer and in foodstuffs intended for distribution to retail trade.
Changed residue levels for iprodione in food published
Commission Regulation (EU) 2019/38 of 10 January 2019 ‘amending Annexes II and V to Regulation (EC) No. 396/2005 of the European Parliament and of the Council as regards maximum residue levels for iprodione in or on certain products’ (OJ L 9, 11.1.2019, p. 94; Annex) is to enter into force on 31 January 2019 and shall apply from 31 July 2019.