The European Food Safety Authority (EFSA) wants a more sophisticated use of vaccines in preventing salmonella in poultry meat and egg production.
A complex set of guidelines says its usefulness and safety depends on whether disease reduction or eradication is being sought, the type of poultry, production stage, cost-benefit and other issues. One key is ensuring vaccinations are not passed onto humans, lessening their potency.
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Meanwhile, a tolerable daily intake (TDI) level has been set by EFSA for the flavouring coumarin. Following an assessment of coumarin’s toxicity, especially to lungs and livers, an EFSA scientific panel set a TDI of 0-0.1 mg coumarin/kg of body weight.