Sécurité sanitaire et qualité des aliments

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In the framework of the first regional Total Diet Study in Sub-Saharan Africa, 3696 foodstuffs, commonly consumed in Benin, Cameroon, Mali and Nigeria were purchased, prepared as consumed and pooled into 308 composite samples. Those core foods were tested for up to 470 pesticides residues by liquid and gas chromatography coupled with tandem mass spectrometry. 39 pesticides were detected with 294 total occurrences, including 47.3% organophosphate pesticides and 35.7% pyrethroids. More specifically, 6 substances represented 75.5% of all 3 organophosphates and 3 pyrethroids: chlorpyrifos (22.4%) cypermethrin (18.0%) dichlorvos (13.6%), lambdacyhalothrin (8.2%), permethrin (7.5%) and profenofos (5.8%).  One pesticide or more was detected...
2019
Food safety regulatory authorities are responsible for safeguarding health and fair trade of food by ensuring that food distributed meets relevant food standards. To achieve this, sound food safety policies and risk management activities are required to ensure that food safety issues of highest importance are identified and appropriate control measures are implemented. The Principles of Risk-Based Meat Inspection and their Application presents key general principles and highlights the minimum requirements for a properly functioning Risk-Based Meat Inspection system. It is primarily designed for senior management, heads of meat inspection services and competent authorities responsible for decision-making on the establishment...
2019
A meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA) was held in Geneva, Switzerland, from 12 to 21 June 2018. The purpose of the meeting was to evaluate certain food additives (including flavouring agents).
2018
This document contains food additive specification monographs, analytical methods, and other information prepared at the eighty-sixth meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), which was held in Rome, 12–21 June 2018. The specification monographs provide information on the identity and purity of food additives used directly in foods or in food production. The main three objectives of these specifications are to identify the food additive that has been subjected to testing for safety, to ensure that the additives are of the quality required for use in food or in processing and to reflect and encourage good manufacturing...
2018
Fish fraud is committed when fish is illegally placed on the market with the intention of deceiving the customer, usually for financial gain. However, its precise scale and nature in the wider global food market is largely unknown. This publication presents evidence highlighting the serious consequences of fraud for the fish sector. It describes the different types of fraud that can take place along the fish supply chain, for example: intentional mislabelling, species substitution, overglazing and overbreading, and the use of undeclared water-binding agents to increase weight. This publication shows that combating fish fraud is a complex task that requires...
2018
This volume of FAO JECFA monographs contains residue evaluation of certain veterinary drugs prepared at the 85th Meeting of the Joint FAO/ WHO Expert Committee on Food Additives (JECFA), held in Geneva on 17– 26 October 2017. This was the twenty-fifth JECFA meeting specifically convened to consider residues of veterinary drugs in food. The Committee elaborated principles for evaluating the safety of residues of veterinary drugs in food, for establishing acceptable daily intakes (ADIs) and acute reference doses (ARfDs) and for recommending maximum residue limits (MRLs) for such residues when the drugs under consideration are administered to food-producing animals in...
2018
Shiga toxin-producing Escherichia coli (STEC) infections are a substantial health issue worldwide. Circa 2010, foodborne STEC caused > 1 million human illnesses, 128 deaths, and ~ 13,000 Disability Adjusted Life Years (DALYs). Targeting interventions appropriately relies on identifying those strains of greatest risk to human health and determining the types of foods that cause STEC infections. There are hundreds of STEC serotypes; however, based on the evidence gathered during the review, the Expert Group concluded that the serotype of the STEC strain should not be considered a virulence criterion. All STEC strains with the same serotype should not beassumed...
2018
International trade has been the main driving factor for the rapid growth of the bivalve mollusc production industry during the last six decades, growing from nearly one million tonnes in 1950 to 16.1 million tonnes in 2015. In recognition of the extensive trade of this commodity the Codex Alimentarius Commission has developed a Standard for Live and Raw Bivalve Molluscs as well as guidance in the Codex Code of Practice for Fish and Fishery Products on the steps needed to be taken at all stages of food chain in order to produce a product that meets the Codex Standard. However,...
2018
A meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA) was held in Rome, Italy from  6 to 15 June 2017. The purpose of the meeting was to evaluate certain food additives (including flavouring agents).
2017
A meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA) was held in Geneva, Switzerland, from 17 to 26 October 2017. The purpose of the meeting was to evaluate residues of certain veterinary drugs in food.
2017