the reduction, by means of chemical agents and/or physical methods, of the number of micro-organisms in the environment, to a level that does not compromise food safety or...

No definition could be identified for this sector

outbreak where all the human cases live in one single household

assurance that food is acceptable for human consumption according to its intended use.

obtaining satisfactory or acceptable results set in Annex I in Regulation (EC) No 2073/2005 when testing against the values set for the criteria through the taking of samples,...

means a check by visual inspection to ensure that the veterinary certificate(s) or veterinary document(s) or other document(s) provided for by veterinary legislation tally with...

The determination of the relationship between the magnitude of exposure (dose) to a chemical, biological or physical agent and the severity and/or frequency of associated...

refer to groups of samples expected to be more similar than random e.g. samples from pigs from same herd or carcasses from same abbatoir

fault or circumstance that singly or in combination led to the food-borne outbreak.

the examination of commercial documents and, where appropriate, of documents required under feed or food law that are accompanying the consignment

the reduction, by means of chemical agents and/or physical methods, of the number of micro-organisms in the environment, to a level that does not compromise food safety or...

independent scientific experts who carry out scientific assessments and develop related assessment methodologies

any action that substantially alters the initial product, including heating, smoking, curing, maturing, drying, marinating, extraction, extrusion or a combination of those...

A food-borne disease or food-borne illness is defined as a disease, usually either infectious or toxic in nature, caused by agents that enter the body through the ingestion of...

A biological chemical or physical agent in or condition of food or feed with the potential to cause an adverse health effect.

The qualitative and/or quantitative evaluation of the nature of the adverse health effects associated with biological, chemical and physical agents, which may be present in food.

A criterion which separates acceptability from unacceptability.

Study of the performance of the alternative method using identical samples in several laboratories and controlled by the expert laboratory.