The 20 pests on the list published by the European Commission in October 2019 are quarantine pests that have been identified as top priorities for EU Member States based on the severity of the economic, social and environmental problems they can cause. They include Xylella fastidiosa, the Japanese beetle, the Asian long-horned beetle, citrus greening and citrus black spot.

Globalisation and climate change are redrawing the landscape of plant pest distribution. This trend poses a threat to natural and managed environments, agricultural and forestry production, ecosystems and biodiversity in the European Union territory. In the past decade the EU has been confronted with several large-scale outbreaks of new plant pests that have had significant impacts, such as Xylella fastidiosa and Hymenoscyphus fraxineus (the fungus that causes ash dieback). Against this background, the EU Plant Health legislation has been revised with the adoption of Regulation (EU) 2016/2031, commonly known as the Plant Health Law, which comes into effect in December 2019. Among the measures included in this legislation is the establishment of a list of the most dangerous pests on the EU’s umbrella list of quarantine pests.

The list is based on impact assessments carried out by EFSA and the European Commission’s Joint Research Centre (JRC) on a number of pests identified by the Commission. The assessments considered a number of indicators such as impact on crop yields, damage to trade and the cost of control measures; social consequences such as unemployment, reduced food safety and security, and impact on landscapes and cultural heritage; and damage to the environment such as reduced biodiversity and ecosystem services. The pests were then ranked according to how highly they “scored” across the different criteria.

For each pest, EFSA provided a report containing data on the following:

The information was derived from the most complete, up-to-date, pest categorisation(s) and/or pest risk assessment(s) carried out by EFSA, the European Plant Protection Organization (EPPO), and other European or non-European institutions. Additional information and data were obtained via literature search and complemented by expert contributions. Expert knowledge elicitations (EKEs) were conducted with groups of risk assessors and pest experts to estimate probability of impact, spread and time to detection. More information about the methodology used by EFSA can be found here.

For each of the listed pests, EU Member States will be required to carry out annual surveys, draw up and keep up to date a contingency plan, perform simulation exercises, communicate with the public, and adopt an eradication plan for any of the listed pests that are present in the Union territory. This means that the EU territory has a coordinated, harmonised preparedness strategy for protecting agriculture, the environment and the economy from dangerous pests.

“The whole EU territory is at risk from Xylella fastidiosa, and the more the scientific community works together on this issue, the quicker we’ll be to find solutions to tackle this pest.” That was how Claude Bragard, chair of EFSA’s Panel on Plant Health, summed up the importance of the conference on X. fastidiosa held in Corsica this week.

Around 350 plant health specialists from around the world attended the conference for two days of intensive discussions on how science can help find solutions to the plant pest that is causing environmental and economic damage across Europe. Hundreds of people followed proceedings via a special live web streaming of the event.

Prof Bragard praised the commitment of the conference participants, saying: “Science should not be kept in an ivory tower, and is better used when shared to inform collective knowledge.”

Giuseppe Stancanelli, head of EFSA’s plant health team, added: “This was yet another successful conference – following on from the event we held in Mallorca two years ago – with hundreds of experts from many countries coming together to discuss what is known about Xylella and what research still needs to be done.

“What we know today paves the way for the prioritisation of new research and new scientific findings to help us better understand and control one of the most dangerous plant bacteria in the world.”

The conference was organised jointly by EFSA; the French National Institute for Agricultural Research (INRA); the French Agency for Food, Environmental and Occupational Health and Safety (ANSES); the Office de l’Environnement de la Corse (OEC) through its department the Conservatoire Botanique National de Corse; the EU-funded projects POnTE, XF-ACTORS, CURE-XF and EuroXanth; and the Euphresco network for phytosanitary research coordination and funding.

To mark the International Year of Plant Health, EFSA has launched a special website highlighting the work it is doing with its partners to combat plant pests and protect Europe’s cultivated and wild plants.

The website will be updated throughout the year with news and information on activities aimed at raising awareness about plant health in Europe and beyond.

Take a look: Working together to protect Europe’s plants

EFSA has assessed the safety of green tea catechins from dietary sources, following concerns regarding their possible harmful effects on the liver. EFSA concluded that catechins from green tea infusions and similar drinks are generally safe. When taken as food supplements, however, catechin doses at or above 800 mg/day may pose health concerns.

Green tea is widely consumed for its purported health benefits, but there have also been reports in the EU and beyond of possible harmful effects. EFSA’s assessment of green tea catechins was triggered by concerns from Nordic countries following reported cases of liver damage possibly associated with the use of green tea products.

Catechins are substances naturally present in green tea, the most abundant of which is epigallocatechin gallate (EGCG). In its safety assessment, EFSA looked at possible links between the consumption of EGCG in green tea infusions and food supplements and liver damage.

No concerns for infusions

For green tea infusions, EFSA’s experts concluded that there is generally no indication of liver damage even after high consumption, and that the few cases of liver damage reported in humans are likely due to rare and unpredictable reactions. Experts therefore considered catechins from green tea infusions brewed with hot water, and instant and ready-to-drink green tea beverages with similar catechin content, as generally safe.

For food supplements, EFSA’s experts concluded – on the basis of human studies conducted with volunteers under medical supervision – that doses of EGCG at 800 mg/day may be associated with initial signs of liver damage. While there was no indication of liver injury for doses below 800 mg/day from green tea supplements, experts were unable to identify a safe dose based on available data.

Catechin contents differ

Food supplements containing green tea catechins provide a daily EGCG intake ranging from 5-1000 mg. These food supplements are generally intended for adults. The average daily intake of EGCG resulting from the consumption of traditional green tea infusions ranges between 90 and 300 mg, but may reach up to 866 mg in adults who consume large quantities of these drinks.

Catechins in green tea extracts used in food supplements may be more concentrated, or have a different composition and pattern of consumption compared to catechins from green tea infusions. For example, infusions tend to be consumed together with food and spread throughout the day, while supplements, especially for slimming, are more likely to be taken in a fasting state and as a single daily dose.

Recommendations and next steps

To improve consumer protection, EFSA has recommended that further studies on the effects of green tea catechins be carried out. Experts also proposed clearer labelling of green tea products (in particular food supplements) regarding catechin content and their possible health risks. EFSA’s advice is now being forwarded to the European Commission, which will decide on the most appropriate risk management follow-up.

EFSA evaluates the safety of regulated food ingredients before they can be authorised for use on the European market. Food ingredients are chemical substances which are used as food additives, food enzymes, flavourings, smoke flavourings and sources of vitamins and minerals added to food. EFSA assesses the safety of new substances and of new proposed uses for currently authorised substances.

There are different application procedures and technical requirements for the various food ingredients.

Enzymes are protein molecules that are present in all living things. They speed up and target chemical reactions, in many cases increasing the rate of reaction millions of times. For example, they aid digestion, metabolise and eliminate waste in humans and animals, and play a crucial role in muscle contraction.

Enzymes have been used unknowingly in food production, e.g. dough making, for centuries. They can be obtained by extraction from plants or animals or by fermentation from micro-organisms. They are usually purified but may contain varying traces of the other naturally occurring constituents of these three sources. They are normally added to perform a technological function in the manufacture, processing, preparation and treatment of foods. Examples include enzymes used to break down the structure of fruit so that manufacturers can extract more juice, or to convert starch into sugar in alcohol production.

Historically enzymes are considered to be non-toxic and not of safety concern for consumers since they are naturally present in ingredients used to make food. However, food enzymes produced industrially by extraction from plant and animal tissues, or by fermentation of microorganisms, are assessed for safety.