date:May 16, 2012
The food safety watchdog said it had laid out a host of physico-chemical parameters for certain composite products containing no meat and/or less than 50% of animal origin material at risk from for the growth and/or survival of pathogenic microorganisms.
It also set out what it said were two complementary approaches to identify and profile microbiological hazards in different composite products.
The opinion found that Salmonella in bakery and cake products was the most frequently found hazard.