Hungarian 
Emerging issues related to pesticides
We constantly identify new issues about pesticides. Here we provide a brief summary of the most important cases.
Gloves used in the food industry are often contaminated
Billions of imported protective gloves arrive in the United States with potential chemical and microbiological contaminants, without any inspection procedures. For gloves used in the food industry, there is no requirement to be clean and intact, or be tested on arrival for chemical or microbiological contaminats.
Emerging Henipaviruses pose increasing threat
Hendra and Nipah viruses, both emerging zoonotic pathogens, exhibit alarming mortality rates in both human and animal populations.
The risks of giving probiotics to preterm babies
The FDA has issued a warning regarding the potential risks of probiotics given to preterm infants, following the death of an infant who received probiotics in the hospital.
The possible role of everyday chemicals in global obesity
Obesity is increasing almost everywhere in the world, with more overweight and obese than underweight people globally. The accepted view is that overeating and insufficient physical activity are the causes. However, a small group of researchers questions this assumption and directs attention to the role of chemicals in the expanding waistlines.
Mineral oil hydrocarbons in food
The European Food Safety Authority (EFSA) has recently published an updated risk assessment on mineral oil hydrocarbons (MOHs) in food.
ANSES’s work on prosulfocarb
The French agency ANSES is closely monitoring the issue of prosulfocarb. Prosulfocarb is the second most used herbicide active ingredient in France.
PFAS found in drinking straws made of paper or bamboo
Researchers have found that alternative drinking straws made of plant-based materials may not be as environmentally friendly as they seem.
3-MCPD in pre-fried foods
3-MCPD (3-monochloropropane-1,2-diol) is a chemical compound recognized as a contaminant in certain food products, notably forming during the processing of foods subjected to high temperatures, such as the refining of edible oils and various heat-intensive culinary practices. While it is a studied area, its presence and levels in pre-fried foods might be underestimated.
Microbiological risks of plant-based products
The market for plant-based meat and dairy substitutes has grown significantly in recent years, thanks to increasing consumer demand. First seed milks appeared on the shelves, followed by plant-based alternatives to cheese. These new products differ in terms of composition and production, and can therefore pose a variety of risks when consumed.