Page 15 of articles about food-safety

China intends to require U.S. exporters to show that a third party has independently confirmed that no ractopamine residue is present in meat, according to USMEF.

The Commissioner recommends to introduce an EU-wide three month programme of control measures including random DNA testing of processed beef products in Member States.

The Food Standards Agency has published the protocol for the UK-wide survey of food authenticity in processed meat products.

Rosselkhoznadzor considered it necessary to impose temporary restrictions on importation of pork and beef from the USA to Russia. The restrictions will be imposed from February 11, current year.

In 2012, China published 88 new standards on food safety and expanded the monitoring network on chemical contaminants and pathogenic microorganisms in food.

The Safe Food for Canadians Act, S-11, was adopted by the Senate on October 17, 2012 and passed by the House of Commons on November 20, 2012.

FDA concludes that the proposed use of irradiation to provide for the safe use of a 4.5 kGy maximum dose of ionizing radiation to treat meat is safe.

As fixing a MRL is considered as setting a threshold under which the use the product is considered as safe, the new standard fixed by the Codex can be considered de facto as an authorisation of using ractopamine below the fixed MRL in food producing animals.

‘DNA certified’ Programme for pigmeat has begun, which will expose misleading labelling and provide an assurance for producers and consumers on the origin of pigmeat.

The Collab4Safety consortium will establish a global network on food safety.

There were 182 incidents of Salmonella in 2011, which is comparable to recent years.

A European Commission report shows that thanks to the EU's Rapid Alert System for Food and Feed many food safety risks have been averted or mitigated and safety controls ensure our food is safe.

The centre would also build the capacity of food safety services in the region

More than 90% of EU citizens find quality and price an important factor when buying food, and more important than origin (71%) and brand (47%).