Безопасность и качество пищевых продуктов

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FAO food safety experts explain what is known so far about COVID-19 and food, offering advice for when you go food shopping.
2020
FAO food safety experts explain what is known so far about COVID-19 and food, offering hygiene advice for business operators.
2020
FAO food safety experts explain what is known so far about COVID-19 and food, offering hygiene advice for safety authorities.
2020
A meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA) was held on a virtual online platform, on 1–12 June 2020. The purpose of the meeting was to evaluate the safety of certain food additives and flavourings. The present meeting was the 89th in a series of similar meetings. The tasks before the Committee were (a) to further elaborate principles governing the evaluation of food additives, (b) to undertake safety evaluations of certain food additives, (c) to review and prepare specifications for certain food additives and (d) to establish specifications for certain flavouring agents.
2020
The purpose of this study was to propose an approach to predict the distribution of chemicals in food in developing countries to assess consumer risk and access to the international market with a limited number of laboratory analyses. The first step consists of identifying the GEMS/Food Contaminants database and the chemical/food combination relevant for a particular country. The identification of critical chemical/food combination should be used to prioritize the analysis to be performed in a total diet study (TDS). The second step consists of modeling a distribution model based on the mean concentration generated from TDS associated with the variability...
2020
The world is facing an unprecedented threat from the COVID-19 pandemic caused by the SARS-CoV-2 virus (referred to as the COVID-19 virus). The purpose of these guidelines is to highlight additional measures so that the integrity of the food chain is maintained, and that adequate and safe food supplies are available for consumers.
2020
The ongoing COVID-19 pandemic presents an exceptional and unprecedented challenge for national food control competent authorities to continue conducting routine functions and activities in accordance with national regulations and international recommendations. In many countries, food control competent authorities apply temporary measures with more flexibility in official controls in food supply chain prioritizing high risk food businesses, making use of video for e-inspection or authorizing some laboratories to complement the work of official ones. Staff are largely working from home, teleworking being the normal practice and all face-to-face meetings cancelled or rescheduled as teleconferences. It is...
2020
Climate change is causing unprecedented damage to our ecosystem. Increasing temperatures, ocean warming and acidification, severe droughts, wildfires, altered precipitation patterns, melting glaciers, rising sea levels and amplification of extreme weather events have direct implications for our food systems. While the impacts of such environmental factors on food security are well known, the effects on food safety receive less attention. The purpose of Climate change: Unpacking the burden on food safety is to identify and attempt to quantify some current and anticipated food safety issues that are associated with climate change. The food safety hazards considered in the publication are foodborne...
2020
Specific information about the virus responsible for COVID-19 is and remains scant; however, the behaviour and characteristics of the virus can be predicted based on data from similar viruses such as those responsible for Severe Acute Respiratory Syndrome (SARS) and Middle East Respiratory Syndrome (MERS). Despite the hypothesis that the virus may have originated in bats and infected another animal used for food, there is no evidence of continued transmission of the virus from animals to humans through the food chain. The application of sound principles of environmental sanitation, personal hygiene and established food safety practices will reduce the likelihood...
2020
Background Human dietary exposure to chemicals can result in a wide range of adverse health effects. Some substances might cause non-communicable diseases, including cancer and coronary heart diseases, and could be nephrotoxic. Food is the main human exposure route for many chemicals. We aimed to assess human dietary exposure to a wide range of food chemicals. Methods We did a total diet study in Benin, Cameroon, Mali, and Nigeria. We assessed 4020 representative samples of foods, prepared as consumed, which covered more than 90% of the diet of 7291 households from eight study centres. By combining representative dietary surveys of countries with findings...
2020
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