食品安全

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Lipid-based ready-to-use foods (RUFs) for the nutritional management of moderate acute malnutrition (MAM) and severe acute malnutrition (SAM) are provided to children from 6 months to 59 months of age within the context of emergency feeding programmes supervised by governments. Based on the review, the expert committee considered that children with SAM have an increase in susceptibility to bacteraemia and sepsis that is probably between twofold and fivefold compared with children who are not malnourished and are of the same age and live in the same communities. On the basis of its common occurrence as a cause of infections and serious illnesses in children with SAM, and its documented ability to contaminate, survive in, and cause outbreaks of illness associated with...
2021
While insect consumption by humans or entomophagy has been traditionally practised in various countries over generations and represents a common dietary component of various animal species (birds, fish, mammals), farming of insects for human food and animal feed is relatively recent. Production of this ‘mini-livestock’ brings with it several potential benefits and challenges. The objective of this document is to provide the reader with an overview of the various food safety issues that could be associated with edible insects. The intended audiences of this publication are food safety professionals, policymakers, researchers, insect producers as well as consumers. The regulatory frameworks that govern production, trade and consumption of insects in various regions are discussed. The document ends with elucidating some other...
2021
A virtual meeting of the Joint FAO/WHO Expert Meetings on Microbiological Risk Assessment (JEMRA) of Listeria monocytogenes in Ready-To-Eat (RTE) Food: Attribution, Characterization and Monitoring was held from 20 October to 06 November, 2020. The purpose of the meeting was to review recent data on Listeria monocytogenes and determine the need to modify, update, or develop new risk assessment models and tools for this pathogen. A public call for data and experts was issued to support this work.1 In addition, background documents on the various aspects related to the meeting were prepared ahead of time for consultation by the experts. 
2021
Food allergies may impact only parts of the world’s population, but that impact can be lethal. It is, therefore, extremely important that food labels contain sufficient information to enable allergic people to avoid the risks of allergic reactions. National contexts can differ in terms of predominance of food allergies and, thus, investigation is necessary within countries to understand what foods should be labelled, and determine the allowable quantities of food allergens, including those that are considered dangerous, that may unintentionally be present in foods. International standards exist, and Codex Alimentarius requires its members to comply with those, however, the food allergens recognized by Codex may not necessarily cover the whole list of food allergens that have an impact on different...
2021
Food fraud occurs when a food company intentionally deceive its customer about the quality and contents of the foods they are purchasing. While food fraud is often motivated by economic profit, some forms of food fraud can also pose a direct threat to the health of customers and consumers. Detecting food fraud is a challenge because consumers alone cannot detect them, and food fraudsters are usually innovative in the ways they avoid detection. In Asia and the Pacific, the risk of food fraud is estimated to be high, due to the high demand for premium quality food combined with an increasingly globalised food supply chain. This document describes the key aspects of food fraud, and discusses a set of measures...
2021
Organic agriculture is increasingly under the spotlight for being a promising approach to address the challenges raised by the increasing demographics and urbanization as well as climate change. In the eyes of consumers, this often translates into healthier, safer, tastier and more environmentally friendly foods. But the “organic” certification actually indicates products that are produced in accordance with certain standards throughout the production, handling, processing and marketing stages, and which aim at a different set of benefits: better incomes for small-scale farmers and increased food security, environmental benefits such as improved soil and water quality and biodiversity preservation, and improved animal welfare. Therefore, while organic agriculture may relate to a set of different improved practices, the term organic in and...
2021
The third World Food Safety Day (WFSD) will be celebrated on 7 June 2021 to draw attention and inspire action to help prevent, detect and manage foodborne risks, contributing to food security, human health, economic prosperity, agriculture, market access, tourism and sustainable development.This publication is a guide for all those wishing to become involved.
2021
A meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA) was held on a virtual online platform from 1 to 12 February 2021, with an additional day for the report adoption on 25 February. The purpose of the meeting was to evaluate the acceptability of certain substances as previous cargoes and the safety of certain food contaminants, as well as to revise the specifications on steviol glycosides. The present meeting was the ninety-first in a series of similar meetings.
2021
This document contains food additive specification monographs, analytical methods, and other information prepared at the eighty-ninth meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), which was held virtually on an online platform from 1 – 12 June 2020, due to travel restrictions and lock-downs caused by the COVID-19 pandemic. The Committee evaluated the safety of six food additives, conducted an exposure assessment for one group of food additives, and revised the specifications for three other food additives (including one group). The Committee also evaluated the safety of two groups of flavoring agents and revised the specifications for 12 flavoring agents. Tentative specifications were prepared for three, as the safety evaluations were not completed.
2021
A meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA) was held on a virtual online platform from 26 October – 6 November 2020, with an additional day for approval of the report on 24 November 2020. The purpose of the meeting was to evaluate the acceptability of certain substances as previous cargoes and the safety of certain food contaminants. The present meeting was the 90th in a series of similar meetings.
2020
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