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codexalimentarius > 新闻和活动

Codex adopts code of practice to reduce exposure to contaminants in refined oils

The COP is intended to provide guidance to reduce the formation of 3-MCPDE and GE in refined oils and food products made with these oils by offering good management practices for application by national authorities, producers, manufacturers and other relevant bodies.   The forty-second Codex Alimentarius Commission held in Geneva, Switzerland 8-12 July 2019, adopted a Code of Practice (COP) for the reduction of 3-Monochloropropane-1,2- diol esters (3-MCPDE) and Glycidyl Esters (GE) in refined oils and food products made with refined oils. The [...]
08 August 2019

Experts meet for deep dive on ciguatera fish poisoning

Experts met in FAO on 19 – 23 November 2018 to discuss ciguatera fish poisoning (CFP) and develop scientific advice for the Codex Committee on Contaminants in Food. CFP is one of the most common foodborne illnesses related to seafood consumption. While CFP has been known about for centuries, its true incidence remains unclear. In 2000 it was estimated that 10 000 – 50 000 people per year suffer from this illness. Markus Lipp, Senior Food Safety Officer, and FAO Secretary [...]
30 November 2018

Webinar addressing food safety in a nuclear emergency

The International Atomic Energy Agency (IAEA), in cooperation with the Food and Agriculture Organization (FAO), is holding a webinar on “Food Safety in a Nuclear or Radiological Emergency” on 23 October 2018 at 11:00-14:30 UTC. The web-based discussion aims to help national experts be prepared in case of an emergency involving a significant release of radioactive material into the environment that makes water, local produce, milk from grazing animals and other foods unsafe for consumption. The IAEA safety standards call for [...]
19 October 2018

Comment on the Codex Committee on Contaminants in Food 12th Session

Dr Martin Slayne -  International Council of Grocery Manufacturers Associations Global Head Scientific & Regulatory Affairs The Hershey Company  The Codex Committee on Contaminants in Food (CCCF) provides a global forum for governments to harmonize regulatory management measures, based on common science, risk assessment and best practices. At the recent 12th meeting of the Committee, good progress was made in some areas, although a key observation when discussing the setting of Maximum Levels for contaminants was an increasing pattern of country [...]
26 March 2018

Understanding acrylamide

Earlier this week there were stories in the press that the UK Food Standards Agency is warning that overcooked starchy foods can contain acrylamide, a chemical liked to cancer. Risks during high temperature cooking Recent concern over the presence of acrylamide in food dates from 2002. Scientists reported that up to “mg/kg” quantities of acrylamide could be formed in carbohydrate-rich foods during high-temperature cooking, e.g. during frying, baking, roasting, toasting and grilling.  Acrylamide (or acrylic amide) is a chemical compound with the chemical [...]
30 January 2017