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food makers have until 1 january to implement procedures for testing their processing plants and products for dangerous bacteria such as listeria and e. coli. the procedures, as set out by the microbiological criteria for foodstuffs regulation, seeks to harmonise the industry's procedures for detecting the presence of dangerous bacteria. it is being introduced as part of the bloc's new food hygiene regulations, which also come into effect on 1 january.

further trials are needed before lycopene, obtained from blakeslea trispora, can be classified as a safe food colour, says efsa. lycopene, obtained from tomatoes, has been available for a number of years, though it is most commonly used in concentrated form as a food colour (e160d), falling under legislation for additives. this restricts the amount that can be added to foods.