EU Food Safety Monitoring Improves, but Imported Fresh Meat Checks Still Need Work

A new European Commission update on antimicrobial-resistance monitoring in food reports progress across the EU, but also identifies weaknesses in the way some samples are collected and reported. For shoppers and home cooks, the news is less about a particular product and more about how authorities check the food chain before ingredients reach the kitchen.

The Commission’s accompanying overview report on AMR monitoring in zoonotic and commensal bacteria covers a project carried out from 2023 to 2026. It included audits in nine EU Member States, a questionnaire sent to all Member States plus Norway and Iceland, and information already reported to the European Food Safety Authority.

What the new report found

Overall, the report says Member States have improved their sampling and testing systems compared with the previous 2014–2020 monitoring period. The sampling framework generally follows EU requirements, which is important because comparable methods make it easier to see genuine trends rather than differences created by national procedures. National laboratory networks were also described as mostly satisfactory, and most countries reported their results to EFSA in line with the applicable rules.

The report does not present a new food recall or identify a contaminated brand. Instead, it examines whether national authorities are collecting the right samples, using appropriate laboratory methods and giving enough information for the results to be interpreted correctly. That distinction matters: monitoring data describe how the system is working, while a recall notice concerns a specific product, batch or hazard.

Several areas still need attention. Authorities sometimes struggled to collect and test enough Salmonella isolates obtained through national control plans. Some monitoring programmes started later than planned, creating gaps that can affect how representative the results are. The Commission also identified border control posts as the most significant challenge, particularly for the mandatory sampling of imported fresh meat. Reporting descriptions were sometimes too limited to explain fully how samples had been collected and tested.

Why antimicrobial resistance matters in food

Antimicrobial resistance, or AMR, means that microorganisms can survive or grow in the presence of a medicine that would normally inhibit or kill them. Food-producing animals can carry resistant bacteria, which may reach people through the food chain. The Commission’s food-borne disease and zoonoses guidance places this issue alongside the wider monitoring of pathogens such as Salmonella and Campylobacter.

The report’s central value is therefore preventive. Harmonised sampling supports trend analysis, helps authorities identify emerging resistance and contributes to evidence-based decisions. It can also reveal problems that might otherwise remain hidden for longer, such as resistance patterns detected in food-producing animals or weaknesses in the way imported meat is checked.

For a home cook, AMR should not be confused with antibiotic residues, and the report does not suggest that ordinary shoppers should avoid all meat or poultry. It is also not a reason to assume that a package in the refrigerator is unsafe. The practical lesson is more straightforward: food-safety controls upstream and careful handling at home work together.

The kitchen routine that still matters

Start by keeping raw meat, poultry and their juices away from food that will be eaten without further cooking. At the store, place raw products in a separate bag if one is available. At home, keep them sealed and store them where leaks cannot reach ready-to-eat ingredients. A separate container is especially useful when packaging is torn, wet or difficult to close securely.

Wash your hands with soap and water before preparing food and immediately after handling raw meat or poultry. Use one cutting board, plate and set of utensils for raw ingredients, and a clean set for salad, bread, fruit or cooked food. Do not wash raw chicken: splashing can spread bacteria to the sink, taps, worktop, clothing and nearby ingredients. Clean and sanitise the area according to the product instructions if raw juices have escaped.

When cooking, follow the instructions on the package and use a food thermometer where appropriate. Poultry, minced meat and other products made from raw meat need thorough cooking; colour alone is not a reliable safety check. If several foods share an oven, make sure each one reaches its own safe cooking requirement rather than relying on the temperature or timing for another dish.

Finally, handle leftovers promptly. Divide large portions into smaller containers so they cool more quickly, cover them and refrigerate or freeze them without leaving them at room temperature for extended periods. Reheat until steaming hot throughout, stir microwave dishes to eliminate cold spots and avoid repeatedly warming the same portion.

What consumers should take from the update

The Commission’s report is a systems check, not a consumer alert. Its positive message is that EU monitoring is becoming more consistent, while its warning is that delays, incomplete data and border-control gaps can still reduce the value of surveillance. At home, the best response is not to chase a vague AMR scare but to keep the basics reliable: separate raw and ready-to-eat food, wash hands, cook thoroughly and chill leftovers promptly.