Food Hazards regulation info for fungi, prions and protozoa

Hi

I hope that more experienced colleagues will be that helpful and direct me to the right info:)

I'm looking for some information related to control and recommendations related to chemical and physical food contaminants and criteria for fungi ,prions, protozoa. I'm doing little research about set requirements in the EU and UK directives but I can't find any information in the EU legislation https://www.fsai.ie/...l_criteria.html). I know that BRC, ISO and other standards give some advice, but does it mean that those particular hazards are excluded from actual legislation?

Can you narrow it down by what type of food you're making? that will help

Hi

I hope that more experienced colleagues will be that helpful and direct me to the right info:)

I'm looking for some information related to control and recommendations related to chemical and physical food contaminants and criteria for fungi ,prions, protozoa. I'm doing little research about set requirements in the EU and UK directives but I can't find any information in the EU legislation https://www.fsai.ie/...l_criteria.html). I know that BRC, ISO and other standards give some advice, but does it mean that those particular hazards are excluded from actual legislation?

Hi agness,

Regarding red - With all due respect, as stated above, this can mean literally anything. This is why, as implied by previous post, you need to supply some context regarding product and process.

However if you would just like an arbitrary list of possibilities, such do also exist, eg I think there is one published by FAO several years ago, approx 1-2 pages of items.. Additionally IIRC someone (USFDA?) publishes an annual (biannual?) list of the most frequently reported food contaminants as found by FDA (?)