Project Details
Description
This prevalence study will investigate the microbiological quality of ready to eat (RTE) plant-based dairy and meat substitutes in the European Union. The study would provide data on the numbers of these products potentially contaminated with microbial hazards at retail level. It is proposed that the analytical testing would be carried out at the end of the products shelf-life in order to determine the worst-case scenario for contamination with L. monocytogenes and other food borne pathogens at the end of the foods shelf-life duration. The information generated would contribute relevant prevalence data to the evidence base, and be useful for further microbial risk assessment of these products.
| Short title | EFSA TMA: RTE Dairy&Meat Alternatives |
|---|---|
| Status | Finished |
| Effective start/end date | 10/02/2025 → 09/02/2026 |
Collaborative partners
- Technical University of Denmark
- Danish Veterinary and Food Administration (Project partner)
- Food Safety Authority of Ireland (Project partner) (lead)
- State General Laboratory of Cyprus (Project partner)
- Food Safety Department, Ministry of Regional Affairs and Agriculture (Project partner)
- Finnish Food Authority (Project partner)
- Austrian Agency for Health and Food Safety GmbH (Project partner)
- Netherlands Food and Consumer Product Safety Authority (Project partner)
- Ghent University (Project partner)
- The State Veterinary and Food Institute (Project partner)
- National Food Agency (Project partner)
- Swedish University of Agricultural Sciences (Project partner)
- Croatian Agency for Agriculture and Food (Project partner)
- Federal Institute for Risk Assessment (Project partner)
- National Food Center Spanish Agency for Food Safety and Nutrition (Project partner)
- University of Córdoba (Project partner)
- Agence nationale de sécurité sanitaire de l'alimentation, de l'environnement et du travail (Project partner)
- Institute of Food Safety Animal Health and Environment (Project partner)
UN Sustainable Development Goals
In 2015, UN member states agreed to 17 global Sustainable Development Goals (SDGs) to end poverty, protect the planet and ensure prosperity for all. This project contributes towards the following SDG(s):
-
SDG 3 Good Health and Well-being
Keywords
- Plant based foods
- food safety
- Foodborne diseases
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