Sustainability

2-MCPD, 3-MCPD, Glycidol and their esters
Acrylamide
Amines
Furan and methylfurans, 5-Hydroxymethylfurfural (5-HMF)
New neoformed compounds from different treatments as Acrolein, triamin, biogenic amines, nitrosamines etc.
Polycyclic Aromatic Hydrocarbons (PAH)

Mycotoxins

Myc2:

PATHOGENIC BACTERIA

Bp1:

Bacillus
Clostridium
E.coli
Listeria monocytogenes
Salmonella
Staphyloccus and staphylococcus enterotoxin
Vibrio

HEAVY METALS

Cadmium: Vegetables, Fruits, Seafod, Cereals, Baby food

Lead: Spices, Herbs, Food supplements, Vegetables, Meat

Mercury: Fish, Food supplements, Spices

Arsenic: Seafood, Food supplements, Fish, Cereals

FOREIGN BODIES

Glass/plastic/Metals: Bakery products, Prepared dishes, Meat, Dairy products, Vegetables, Cocoa

Dead insects and part of them: Cereals, Bakery products, Nuts, Legumes

ADDITIVES AND FLAVOURING

Benzoic acid: Tomato sauce, Bakery cake, Fruit juice

Sulphure Dioxide: Shrimps, Apricots, Beef

Sorbic Acid: Bakery products, Candies, Wine, Diary products

COMPOSITION

Vitamins: Food supplements, Bakery

CBD: Food supplements, Gums & Candies

Sildenafil: Food supplements, Honey, coffee

HAZARD NO 6

SALMONELLA: chicken meat products, goat cheese, sesame seeds, black peppers

LISTERIA MONOCYTOGENES: raw milk cheese, smoked fishes, ham and sausages
Moulds and yeasts: tropical fruits juices

E. COLI STEC: : bovine meat, goat cheese

POOR OR INSUFFICIENT CONTROLS

Organoleptic aspects: altered, unpleasant odor, sensory changes, signs of thermal decomposition

Temperature: cold chain breakage, incorrect storage/selling temperature,

Packaging: anomalies, bulging, defective, unsuitable, poor sealing

Storage conditions: Insanitary storage, Improper transport conditions

LABELING ISSUES

Incorrect product labeling

Incorrect or non-mentioned expiration date

Unknown origin

Absence of manufacturing date

Unqualified label/discrepancies between labeling and certificate

Missing storage temperature indication

HAZARD NO 3

SALMONELLA: chicken meat products, goat cheese, sesame seeds, black peppers

LISTERIA MONOCYTOGENES: raw milk cheese, smoked fishes, ham and sausages
Moulds and yeasts: tropical fruits juices

E. COLI STEC: : bovine meat, goat cheese

PESTICIDES RESIDUES

Tricyclazole: Rice, Cumin

Ethylene oxide: Spices, Food supplements

Chlorpyrifos: Lemon, Oranges, Peppers, Cereals

Acetamiprid: Peppers, Green tea, Rice, Cumin Seeds

Pathogens

Salmonella: Poultry meat, Nuts & Seeds, Meat products, Egg, Fruits, Vegetables, Legumes

Listeria monocytogenes: Dairy products, Meat products, Fish, Prepared dishes, Vegetables, Poultry meat, Seafood

Moulds & Yeasts: Bakery products, Dairy products, Cereals, Prepared dishes

E.Coli: Seafood, Dairy products, Vegetables, Prepared dishes, Meat products, Soups, Fish

E.Coli (STEC): Dairy products, Meat, Vegetables, Prepared dishes, Herbs, Cereals, Seeds

Back to list

COVID

REFERENCES

EFSA, “Explains risk assessment: Acrylamide in food”, June 2015 EFSA CONTAM, “Scientific Opinion on acrylamide in food”, June 2015 Sum of Us, “Acrylamide levels in food: Passing the hot potato”, November 2016 European Commission, “Regulation (EU) 2017/2158: mitigation measures and benchmark levels for the reduction of the presence of acrylamide in foods”, November 2017 European Commission, “RASFF – Food and Feed Safety Alerts”, [website] Specific analysis by Mérieux NutriSciences (Safety HUD) Food Drink Europe, “Toolbox 2013”, December 2013 European Commission, “Commission Recommendation 2010/307/EU”, June 2010 European Commission, “Commission recommendation on investigations into the levels of acrylamide in food 2013/647/EU”, November 2013 Food Drink Europe, 15th edition of industry wide Acrylamide Toolbox, March 2019 European Commission, “Commission Recommendation (EU) 2019/1888 of 7 November 2019 on the monitoring of the presence of acrylamide in certain foods”, 2019 European Commission, “EU SCIENCE HUB: Standardized methods for process contaminants” Food Packaging Forum, “Californian District Court holds acrylamide lawsuits”, April 2021 N. Cahill, Federal Judgeorders pause of California lawsuits over Cancer warning labels, 2021

Antibiotic Resistance

Antibiotic resistance

Parasites

Anisakis
Cyclospora
Cryptosporidium
Toxocara
Trichinella
Tremadodes
Various parasites

Virus

Foodborne virus
ASP – African Swine Fever
Avian and Swine Flu
Congo hemorrhagic fever virus
Coronavirus
Epizootic hemorrhagic disease virus
Hepatitis A
Hepatitis E
Influenza
Monkeypox virus
Norovirus
Rotavirus
Tick-borne encephalitis virus (TBEV)

Mycotoxins

Myc1:

Aflatoxins
Altenaria toxins
DON
Ergot alkaloids
Fumonisins
Fusarium toxins (beauvericin, enniatins)
Ochratoxins A
Patulin
Phomopsins
Sterigmatocystin
Trichothecenes (TC) – (T2 and HT2 toxins)
Zeralenone
Mixed mycotoxins

Metals

Met2:

Aluminium
Antimony
Arsenic
Arsenic (inorganic)
Barium
Chrome
Heavy metals
Mercury
Methyl-Mercury (MeHg)
Nickel
Tin
Mixed metals

Metals

Met1:

Cadmium
Lead

Food Contact Materials

2,6-Diisopropylnaphthalene
Aluminium
Melamine
Mixture of contaminants from FCM
MOH (MOSH and MOAH)
NIAS
Phtalates
Perfluoroalkyl substances (PFAS)
Organophosphate esters flame retardants (OPFRs)

Dioxins, PCBs

Dioxins
PCBs

Risk assessment/management

Risk assessment methodologies
Risk management
Biological risks
Plant protection products
Chemical risks
Monitoring programs

Novel food and new materials and technologies

Ingredients or materials
GMO
Insect
Cell-based foods
Ingredients or materials
Algae

Food fraud and adulteration

Authenticity
Fraud

Food composition and risks associated with “healthier” diets

Food supplements
Plant origin substances
Alternative proteins
Plant origin substances
Additives
Nutrition

Climate Change, emerging hazards and diseases

New emerging risks
New diets

Allergens

Risk management
New food

PATHOGENIC BACTERIA

Bp2:

Acinetobacter
Arcobacter
Burkholderia
Brucella
Campylobacter
Coxiella
Cronobacter
Enterobacteriaceae
E.coli STEC and VTEC
Histamine and other biogenic amines
Klebsiella
Mycoplasma
Pseudomonas
Streptococcus
Sulfite-reducing anaerobes
Various pathogens
Yersinia

ACINETOBACTER

WORLDWIDE

[1] FAO, Thinking about the future of food safety, 2022

SPAIN

[2] AESAN. Informe del Comité Científico de la Agencia Española de Seguridad Alimentaria y Nutrición (AESAN) sobre la prospección de peligros biológicos de interés en seguridad alimentaria en España (2) (AESAN-2022-008)

Climate Change & Food Safety

Contextualization & Sustainable Food Systems

Regulatory Framework

Sustainable Diets

sitemap

useful links

Various pathogens

Clostridium

Coxiella

Campylobacter

Brucella

Burkholderia

Bacillus

Arcobacter

Veterinary Drugs

Plant Toxins

Pesticides

Phyto/Marine Biotoxins

Others

Cronobacter

Enterobacteriaceae

E.coli

Vibrio

Yersinia

Sulfite-reducing anaerobes

Streptococcus

Staphyloccus and staphylococcus enterotoxin

Salmonella

PSEUDOMONAS

Klebsiella

Listeria monocytogenes

Mycoplasma

Histamine and other biogenic amines

E.coli STEC and VTEC

Neoformed Compounds

Mycotoxins

Myc2:

PATHOGENIC BACTERIA

Bp1:

HEAVY METALS

FOREIGN BODIES

ADDITIVES AND FLAVOURING

COMPOSITION

HAZARD NO 6

POOR OR INSUFFICIENT CONTROLS

LABELING ISSUES

HAZARD NO 3

PESTICIDES RESIDUES

Pathogens

COVID

REFERENCES

Antibiotic Resistance

Parasites

Virus

Mycotoxins

Myc1:

Metals

Met2:

Metals

Met1:

Food Contact Materials

Dioxins, PCBs

Risk assessment/management

Novel food and new materials and technologies

Food fraud and adulteration

Food composition and risks associated with “healthier” diets

Climate Change, emerging hazards and diseases

Allergens

PATHOGENIC BACTERIA

Bp2:

ACINETOBACTER