-
Survey on Verification of Compliance with Commission Regulation (EC) No 2073 of 2005
The Regulation aims to enhance food safety and facilitate fair trade by harmonising microbiological criteria that can be used to assess the acceptability of food.
View this page -
Sous Vide and Food Safety
Sous vide is a method of cooking where food is vacuum packaged in a plastic pouch and heated in a temperature controlled water bath for a defined length of time.
View this page - The Consumption of Bottled Water Containing Certain Bacteria or Groups of Bacteria and the Implicati View this page
- Retail display of Poultry from Opened Gas Flushed Packs View this page
- Acrylamide in Food - factsheet View this page
- Mercury, Lead, Cadmium, Tin and Arsenic in Food View this page
- Mycotoxins View this page
