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Biological Safety of Food - Introduction

Biological hazards may include bacteria, viruses, parasites and prions. Their exposure through food should be prevented, Some of these hazards may pose serious risks to public health, such as Salmonella in poultry, Listeria monocytogenes in dairy and meat and fishery products, biotoxins in live molluscs, Trichinella in pigs and BSE from cattle. Following the food crises of the 1990s, new measures were taken by the Commission to increase the level of food safety and restore consumer confidence. These measures, based on sound scientific opinions include:

Imported food needs to comply with the same standards.

Measures on the biological safety of food are complementary to other rules such as those on: