It can be ensured that the product to be imported are cosmetic products by implementing the definition of cosmetic products of SASO 1953 (Cosmetic Products – The Cosmetic Product (Safety) Regulations), and it is possible to apply to SFDA to classify whether it requires registration as medicine or not.

An email will be sent from the National Center for Medical Devices and Products Reports stating that the Field Safety Corrective Action has been closed.

There are different spoilage bacteria and each reproduces at specific temperatures. Some can grow at the low temperatures in the refrigerator or freezer. Others grow well at room temperature and in the "Danger Zone." Bacteria will grow anywhere they have access to nutrients and water. Under the correct conditions, spoilage bacteria reproduce rapidly and the populations can grow very large. In some cases, they can double their numbers in as little as 30 minutes. The large number of microorganisms and their waste products cause the objectionable changes in odor, taste, and texture.

No, you must first ensure that that none of the affected medical devices included in the Field Safety Notice  were imported and/or placed on the market and/or put into service in Saudi Arabia.

Avian influenza (AI) is a disease found among poultry. AI viruses can infect chickens, turkeys, pheasants, quail, ducks, geese and guinea fowl as well as a wide variety of other birds, including migratory waterfowl. Each year, there is a flu season for birds just as there is for humans and, as with people, some forms of the flu are worse than others.

AI viruses can be classified into low pathogenicity and highly pathogenic forms based on the severity of the illness they cause in poultry. Most AI strains are classified as low pathogenicity avian influenza (LPAI) and cause few clinical signs in infected birds. In contrast, high pathogenicity avian influenza (HPAI) causes a severe and extremely contagious illness and death among infected birds.

​Spoilage bacteria are microorganisms too small to be seen without a microscope that cause food to deteriorate and develop unpleasant odors, tastes, and textures. These one-celled microorganisms can cause fruits and vegetables to get mushy or slimy, or meat to develop a bad odor.

Most people would not choose to eat spoiled food. However, if they did, they probably would not get sick.

Pathogenic bacteria cause illness. They grow rapidly in the "Danger Zone" – the temperatures between 40 and 140 °F – and do not generally affect the taste, smell, or appearance of food. Food that is left too long at unsafe temperatures could be dangerous to eat, but smell and look just fine. E. coli O157:H7, Campylobacter, and Salmonella are examples of pathogenic bacteria.