Безопасность и качество пищевых продуктов

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This document contains food additive specifications monographs, analytical methods and other information, prepared at the seventy-first meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), which was held in Geneva, from 16 to 24 June 2009. The specifications 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 additive is of the quality required for use in food or in processing, and to reflect and encourage good manufacturing practice. This publication and other documents produced by JECFA contain information that is useful to all...
2009
Salmonellosis and campylobacteriosis are among the most frequently reported foodborne diseases worldwide. While numerous potential vehicles of transmission exist, commercial chicken meat has been identified as one of the most important food vehicles for these organisms. As a result, the Codex Alimentarius Commission agreed that guidelines for the control of Salmonella and Campylobacter in poultry was a priority and initiated their development in 2007. In order to continue their work and ensure that it was underpinned with the most robust scientific data, the Codex Committee in Food Hygiene requested FAO and WHO to provide them with the necessary scientific advice. In response to that request, FAO and WHO convened a Technical Meeting from 4 to 8 May 2009 in Rome,...
2009
Risk characterization is one of the four steps of microbiological risk assessment. It is defined as an estimation of the probability of occurrence and severity of known or potential adverse health effects in a population based on the preceding steps of hazard identification, hazard characterization and exposure assessment. It comprises the results of the risk assessment in the form of risk estimates and risk descriptions and provides the best available science-based evidence to support food safety management. This volume presents guidelines for risk characterization of microbiological hazards in foods. These guidelines provide descriptive guidance on how to conduct risk characterization in various contexts, and utilizing a variety of tools and techniques. They have been developed in recognition of the fact...
2009
The Joint Food and Agriculture Organization of the United Nations (FAO)/World Health Organization (WHO) expert meeting on the use of chlorine-containing disinfectants1 in food production and food processing was held on 27–30 May 2008 in Ann Arbor, Michigan, United States of America. The meeting was supported by NSF International, WHO Collaborating Centre for Food and Water Safety and Indoor Environment. The meeting was organized to provide scientific advice in response to a request made by the Codex Alimentarius Commission based on proposed terms of reference prepared by the thirty-seventh session of the Codex Committee on Food Additives and Contaminants and the thirty-seventh session of the Codex Committee on Food Hygiene on the safety and benefits of the use of “active...
2009
Promoting the links between people, places, and agrifood products can be a tool for sustainable rural development in many rural communities of the world. In fact, origin-linked products show quality attributes linked to the geographical places and people as a result of specific local know how and natural resources, and over time, a collective reputation is being built, that is identified by a geographical indication (GI). The definition of this specific quality thanks to a code of practice and the collective management of the GI system are fundamental tools to identify and preserve natural and human resources thus enhancing economic, social and environmental effects. The aim of this guide is to provide local stakeholders with a conceptual framework, concrete illustrations...
2009
This risk assessment has been elaborated over a number of years. A number of national risk assessments that were available or being finalized when this work was initiated in 2001 were used as a basis from which to elaborate this risk assessment. In the course of its development, the risk assessment has been reviewed by two expert consultations - in 2001 and 2002 - and been presented in various forums, including the Codex Committee on Food Hygiene and some international scientific conferences and meetings. Finally, it was subjected to peer review in 2006. Comments and feedback received at each of these steps have been taken into account in the finalization of the risk assessment. In parallel to the elaboration of...
2009
This risk assessment has been elaborated over a number of years. A number of national risk assessments that were available or being finalized when this work was initiated in 2001 were used as a basis from which to elaborate this risk assessment. In the course of its development, the risk assessment has been reviewed by two expert consultations-in 2001 and 2002-and been presented in various forums, including the Codex Committee on Food Hygiene and some international scientific conferences and meetings. Finally, it was subjected to peer review in 2006. Comments and feedback received at each of these steps have been taken into account in the finalization of the risk assessment.
2009