Hungarian 
New theory about spread of antibiotic resistance
Pathogenic bacteria in humans are developing resistance to antibiotics much faster than expected. A new computational research shows that one reason could be significant genetic transfer between bacteria in our ecosystems and to humans.
Rise in the production of pesticide counterfeit
Operation Silver Axe is carried out annually to identify and seize illegal pesticides. The 2022 operation concluded on the increasing number of frauds.
Increasing presence of hazardous pesticides on fruits and vegetables
The study of Pesticide Action Network (PAN) Europe shows a dramatic rise in the most toxic pesticides found on fruits and vegetables sold in Europe and evidence that governments are failing their legal obligations.
Spread of Burkholderia pseudomallei
The bacterium has caused outbreaks in the US in recent years. Because of climate change, we should expect it to appear in Europe and in Hungary sooner or later.
Brucella canis cases in several EU Member States
Authorities in several EU Member States (France, Italy, Sweden, the Netherlands, Portugal) and the United Kingdom are raising awareness of Brucella canis outbreaks and infestations, mainly in imported dogs.
A ubiquitous tire rubber-derived chemical found to be toxic to fish
Our Institute has been notified of the following issue through the EFSA EREN network.
Benefits and risks of grain seeds, muesli and oils
Consumption of whole seeds and foods made from them is recommended because of their nutritional value and beneficial health effects, but it is important to know that they may also contain various contaminants.
Study confirms the link between cadmium and the risk of diabetes
According to the 2009 study of the European Food Safety Authority, cadmium potentiate prediabetes and diabetes in humans referring to the article Schwartz et al., 2003. A new publication might add valuable information to possible future risk assessments.
Nutritional impact of plant-based meat and dairy alternatives
The popularity of plant-based meat and dairy products has increased significantly in recent years, creating a new market for these products. While these alternatives may be useful as a practical replacements for meat and dairy products, from a nutritional point of view they cannot be considered as substitutes.
Exploring arcobacter risk to the food industry and human health
A research team from the University of the Basque Country has conducted a study into the prevalence and characterisation of bacteria of the Arcobacter genus using a large number of samples of different foods (seafood, vegetables, meat products and fresh cheese), including some that have never been analysed in our environment previously. In addition, they have studied the ability of these bacteria to adhere to various surfaces frequently found in food processing environments.