Sécurité sanitaire et qualité des aliments

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10/08/2023
We had a conversation with Sarah Brunel, Implementation and Facilitation Unit Lead at the IPPC Secretariat, who is working on an FAO project that has two components: promoting food safety and plant health. While most of our questions focused on the project, first we heard a bit about her story and where she comes from.   Sarah Brunel: I am from the south of France and have always had a passion for plants. For this reason, I chose to become an agricultural engineer. My first job was in the south of France working on invasive alien plants from an...

03/08/2023
Cell-based food developers, producers of input materials and those who use precision fermentation to produce food products can apply to the recently issued call to present their original products in Shanghai, China. In collaboration with the China National Center for Food Safety Risk Assessment (CFSA), FAO will hold a stakeholder roundtable meeting on cell-based food production and precision fermentation on 6 November 2023 in Shanghai, China. A call for presenters is now open, and the selected presenters will meet fellow producers from various parts of the world to discuss the latest developments in the area of cell-based food production and precision...

24/07/2023
Food and Agriculture Organization of the United Nations (FAO), in collaboration with the Government of Israel held a stakeholder meeting inviting researchers and developers of cell-based foods and their input materials in September 2022. Cell-based food production involves culturing cells isolated from animals to develop products such as meat, poultry, aquatic products, dairy and eggs. Currently more than 100 companies around the world are said to develop a wide range of cell-based foods using variety of different production methods. The comprehensive report “Cell-based food: its safety and its future role” summarizing the results of the stakeholder meeting has been...

19/07/2023
A new FAO publication sheds light on the economic concerns associated with foodborne antimicrobial resistance (AMR). According to Jeffrey LeJeune, FAO Food Safety Officer, antimicrobial resistance not only increases healthcare expenses but also affects the overall costs of food production.  The public health impact of AMR, the direct cause of 1.27 million deaths globally each year, is often cited. However, there are other less recognized negative societal impacts of AMR. “Antimicrobial resistance is a threat to sustainable food systems, economic growth, and the future of our planet,” said LeJeune.  The publication highlights the economic concerns and costs associated with...

14/07/2023
Today the Joint FAO/WHO Expert Committee on Food Additives (JECFA) published its summary report of the 96th meeting. The scientific experts gathered to Geneva from 27 June to 6 July to look into the safety of use of aspartame and fifteen flavourings when used in food as food additives. For all substances, JECFA performed a comprehensive risk assessment, which is a four-step scientific process that includes hazard identification, hazard characterization, dietary exposure assessment and risk characterization. Based on that scientific process, the Committee considered related hazards that might be attributable to aspartame and to the flavouring substances. The Committee re-evaluated aspartame and...

13/07/2023
Mongolia is actively engaged in strengthening collaboration efforts to combat foodborne antimicrobial resistance (AMR) as part of the "Action to support implementation of Codex AMR texts (ACT)" project. A delegation from the Food and Agriculture Organization of the United Nations (FAO) visited the country on 12-14 June 2023 to learn more about the project and future steps in the field. 

13/07/2023
The Food and Agriculture Organization of the United Nations (FAO) organized a webinar entitled “Impact of dietary chemicals on the gut microbiome and health - A food safety perspective” on 12 June 2023. Carmen Diaz-Amigo, FAO Food Safety Specialist, shared the main results of the three publications FAO recently released focused on assessing the scientific evidence regarding the impact of microplastics, and residues of pesticides and veterinary drugs on the gut microbiome and their potential connection to adverse health effects. Catherine Bessy, FAO Senior Food Safety Officer, moderated the panel featuring Vittorio Fattori and Karel Callens (FAO), Sangeeta Khare...

12/07/2023
Last week FAO began a project to improve the food control system in Zimbabwe. A 5-million-euro project funded by the European Union, "Strengthening of Capacities and Governance in Food and Phytosanitary Control,” which began last November, is providing technical support and working with Competent Authorities and other leading institutions in 11 Common Market for Eastern and Southern Africa (COMESA) Member Countries to build up capabilities, strengthen governance and improve strategic planning around two main components: food safety and plant health. As part of the food safety component, an assessment of the national food control system will be carried out in Zimbabwe....

04/07/2023
Catherine Bessy recounts how her childhood eating in her grandmother’s Paris kitchen and working the summers on her family’s farm gave her an early exposure to the importance of healthy food and planted the seeds of a career in which she has sought to improve food safety around the globe through good governance and smart policy. Interviewer: Today we are sitting down with Catherine Bessy, Senior Officer at FAO and really the mind behind the EU project “Strengthening of Capacities and Governance in Food and Phytosanitary Control”.  Catherine, thanks for meeting with me today. Before delving into the project, I want...

29/06/2023
In April 2023, the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) launched a milestone publication “Food safety aspects of cell-based food”. As the publication has a total of 150 pages with rich information on terminologies, production processes, regulatory frameworks, country case studies, food safety hazard identification process and results with the short guide for relevant science communication, a short factsheet was prepared for food safety competent authorities to grasp the contents of the publication. The publication has nine items for regulators working in the area of food safety, making references to the...

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