Page 11 of articles about meat-quality

There were 4,362 reported foodborne outbreaks in 2015. The most common cause of outbreaks was Salmonella associated with consumption of eggs. However, the number of Salmonella outbreaks has fallen by 41% since 2010.

The new work team will strengthen the competitiveness of the pig sector and will monitor that the imports fulfil the same requirements imposed on the national producers.

They focused on norovirus, the hepatitis A virus and the hepatitis E virus, which are of great public health concern in the EU.

On transitional measures for the application of Regulation (EC) No 882/2004 of the European Parliament and of the Council as regards the accreditation of official laboratories carrying out official testing for Trichinella.

EFSA assessed the impact of time and temperature on the growth of spoilage bacteria in fresh beef, pork, lamb and poultry.

This initiative's goal is to support the restructuring and implementation of the Unified Alert System for the Agricultural and Livestock Health.