Hepatitis A virus (HAV) and Norovirus (NoV) have been currently recognized as the most common causes of foodborne diseases in developed countries, linked to contamination of the following three priority food groups: fresh produce, seafood and ready-to-eat foods. The joint Food and Agriculture Organization of United Nations (FAO)/World Health Organization (WHO) Meetings on Microbiological Risk Assessment (JEMRA) have aimed at providing guidance on the issue of viruses in food. The Codex Alimentarius Commission is currently drafting guidelines on general hygienic practices for the aforementioned priority food groups. Ready-to-eat semi-dried products (e.g., sun-dried tomatoes, dates, dried apricots, raisins, etc.) may fall between the categories of fresh products and readyto- eat products. For they are often subject to further preparation and processing...

FAO has recently implemented a more integrated and strategic results-based budgeting and work planning process. This approach is based on the setting of strategic objectives that provide a focus for action; the definition of expected results that contribute to attaining these objectives; and the alignment of programs and resources behind the objectives. Activities related to the provision of scientific advice on Food Safety and Nutrition are part of Strategic Objective D: "Improved quality and safety of food at all stages of the food chain", and the relevant activities are mostly delivered through a multidisciplinary unit result "Scientific advice on food safety provided to standard setting bodies and FAO member countries". Scientific advice in the international context is provided by FAO,...

This manual provides updated comprehensive information and practical guidelines to assist producers and all stakeholders along the production and distribution chain to comply with the regulatory framework, which have or will come into force in response to the Codex Alimentarius Code of Practice on Good Animal Feeding. The application of this Code is an important step for the expansion of international trade in feed products as well as in products of animal origin. Both food exporting and importing countries can benefit from a more level playing field to support the trade of safe food products. This publication is intended to guide managers of feedmills and the feed industry as a whole.It will also be of value to officers engaged in...

1. Governments, industry and science have identified the potential of nanotechnology in the food and agriculture sectors and are investing significantly in its application to food production. However, owing to limited knowledge of the effects of these applications on human health, the need for early consideration of the food safety implications of the technology is recognized by stakeholders. 2. In response to this accelerating development, FAO and WHO convened an Expert Meeting on the "application of nanotechnologies in the food and agriculture sectors: potential food safety implications in order to identify further work that may be required to address the issue at global level. 3. Seventeen experts from relevant disciplines, such as food technology, toxicology and communication, met at FAO...

Products of origin-linked quality constitute an important part of the world's food diversity, offering consumers a wider choice, while contributing to food security. They offer rural inhabitants opportunities for income diversification, provided that local and international marketing chains are developed, in which the various actors can benefit from the added value intrinsic to the products themselves. The objective of this publication of case studies is to share information on the current status of rural development and food quality linked to geographical origin in Asia, noting that countries in the region have chosen a variety of institutional options to manage this specific quality scheme.

The monographs contained in this volume were prepared at the seventy-second meeting of the Joint Food and Agriculture Organization of the United Nations (FAO)/ World Health Organization (WHO) Expert Committee on Food Additives (JECFA), which met at FAO headquarters in Rome, Italy, on 16-25 February 2010. These monographs summarize the data on selected food contaminants reviewed by the Committee. The seventy-second report of JECFA has been published by the World Health Organization as WHO Technical Report No. 959. Reports and other documents resulting from previous meetings of JECFA are listed in Annex 1. The participants in the meeting are listed in Annex 3 of the present publication.

An estimated three million people around the world, in developed and developing countries, die every year from food and water-borne disease, with millions more becoming sick. Occurrence of such disease can easily escalate to a food safety emergency situation, which can adversely impact national economies and livelihoods through reduced availability of food for national consumption, closure of export markets, and/or the high cost of addressing the effects of the threat.

FAO has recently implemented a more integrated and strategic results-based budgeting and work planning process. This approach is based on the setting of strategic objectives that provide a focus for action; the definition of expected results that contribute to attaining these objectives; and the alignment of programs and resources behind the objectives. Activities related to the provision of scientific advice on Food Safety and Nutrition are part of Strategic Objective D: "Improved quality and safety of food at all stages of the food chain", and the relevant activities are mostly delivered through a multidisciplinary unit result "Scientific advice on food safety provided to standard setting bodies and FAO member countries". Scientific advice in the international context is provided by FAO,...

Many Members have requested that FAO and WHO provide technical assistance in the development of food safety emergency response plans. Reinforcing preparedness, and recognizing and responding rapidly to food safety emergencies are key elements of the food safety emergencyrelated programmes of FAO and WHO, namely the Emergency Prevention System for Food Safety (EMPRES Food Safety) and the International Food Safety Authorities Network (INFOSAN).