25.10.2019

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.

10.10.2019

Listeria and listeria infections from sausage products

Listeria can be found in food. Recently, findings have been increasing in many food groups.

12.06.2019

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.

16.01.2019

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.

05.11.2018

Chlormequat found in peppers

Chlormequat has been increasingly found in dried paprika of late, with the permitted maximum residue level often being exceeded.