Joint FAO/WHO expert meeting
 FAO and WHO have issued a Call for experts [pdf 70kb] and a Call for information [pdf 66kb] to facilitate new work on the assessment of benefits and risks of the use of ‘active chlorine’ in food production and processing
The 29th session of the Codex Alimentarius Commission requested FAO and WHO to provide scientific advice on the assessment of the benefits and risks of the use of active chlorine in food production and food processing. The advice will be elaborated through the implementation of an expert meeting during 2007. At FAO the Departments of Agriculture and Consumer Protection, Fisheries and Aquaculture and Natural Resources Management and Environment are collaborating on this project together with the WHO Departments of Food Safety, Zoonoses and Foodborne Diseases and of Public Health and the Environment.
The main goals of this project are to consider the risk of disinfection by-products (excluding environmental impact) versus the benefit of lowering the risk of microbial hazards, following the use of active chlorine for disinfection purposes in food production and processing The efficacy of active chlorine treatment will be considered, taking into account different treatment scenarios, different chlorine-containing substances and different pathogens and pathogen/food combinations. These considerations need to be based on current practices, as well as take into account proposed new practices, including the relevance and feasibility of potential alternative approaches.
Scope of the Joint FAO/WHO Expert meeting on chlorine-containing disinfectants used in food production and food processing
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