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highlights: FAO GM Foods Platform










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    Brochure, flyer, fact-sheet
    FAO GM Foods Platform 2014
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    The FAO GM Foods Platform is a simple online platform for Codex Members to share information on safety assessments of foods derived from recombinant-DNA plants authorized in accordance with the Codex “Guideline for the conduct of food safety assessment of foods derived from recombinant-DNA plants” (CAC/GL 45-2003, annex III adopted in 2008). The full set of Highlights on FAO food safety and quality activities is available at the following Url: http://www.fao.org/3/a-au638e/index.html.
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    Highlights. Public health risks of histamine and other biogenic amines from fish and fishery products
    Food Safety at FAO. July 2013
    2013
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    Scombrotoxin fish poisoning (SFP), often called “histamine poisoning”, is caused by ingestion of certain species of marine fish with high levels of histamine and possibly other biogenic amines. In some parts of the world, SFP is a major cause of food-borne illness. The fish species involved contain high levels of free histidine in their tissue and include tuna and other pelagic species like mackerel, sardines, and anchovy. When these species are subjected to temperature abuse during and/or after harvest, bacterial decarboxylation of histidine leads to histamine formation. Other biogenic amines produced as a result of bacterial growth in fish may potentiate histamine’s effect. The full set of Highlights on FAO food safety and quality activities is available at the following Url: http://www.fao.org/3/a-au638e/index.html.
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    Highlight: Improving food safety risk communication 2015
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    Recent global, regional and national food-borne disease outbreaks and large food recalls have had adverse impacts on consumer confidence in the safety of the food supply and agri-food production and trade. Post-event analysis of such events has indicated a need for more effective use of risk communication principles and practices. This document decribes the importance of effective risk communication in food safety, and highlights a new training package and handbook developed jointly by FAO and W HO to support countries, national food safety authorities, and food chain stakeholders globally in establishing or enhancing risk communication practice and capacity in the food safety sector. The full set of Highlights on FAO food safety and quality activities is available at the following Url: http://www.fao.org/3/a-au638e/index.html.

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