Codex delegates have gathered in Nashville, Tennessee, United States of America, to discuss and further develop global food hygiene standards. Opening the 55th session of the Codex Committee on Food Hygiene (CCFH55) on Monday, USDA Deputy Under Secretary for Trade and Foreign Agricultural Affairs Michelle Bekkering described the committee's work as the "anchor" upon which farmers and families rely.

In her opening address, Bekkering drew a personal connection between the technical negotiations in Nashville and the realities of rural agriculture. Recounting her upbringing on a family farm in northwest Iowa, she described how she and her parents became part of a global story through the trade economy.

"Agriculture and food are not only industries, but also bridges that connect people and nations," she told the assembly. "They are forces that drive economic opportunity." And the committee's work is as much about economics as it is about health. "Codex standards play a key role not only in protecting consumers, but also in supporting jobs and stimulating economic growth all over the world," Bekkering noted, emphasizing the $2 trillion value of the trade supported by these "transparent and fair" science-based standards.

Concluding her intervention, the USDA Deputy Under Secretary highlighted the twin traditions of "family and food," thanking the delegates for ensuring that the products on dinner tables worldwide remain safe.

Dr Allan Azegele, Chairperson of the Codex Alimentarius Commission, represented by Vice-chairperson Tian Jing, highlighted that the "food system evolves," and so too must the rules. "Meeting the challenges of emerging hazards, new technologies, and increasingly complex supply chains requires the strong scientific foundation... that this Committee has long exemplified," Dr Azegele said.

The week-long session will focus on high-stakes updates to food hygiene standards. Dr. Evelyne Mbandi, Chairperson of CCFH, USA, highlighted specific priority areas, including the control of Listeria monocytogenes in ready-to-eat foods and Salmonella and Campylobacter in poultry—pathogens that continue to cause serious illness and outbreaks globally.

The discussions are supported by the latest scientific advice from JEMRA (Joint FAO/WHO Expert Meetings on Microbiological Risk Assessment), ensuring that any work on the discussed standards are underpinned by rigorous science.

As the session was declared open, Dr. Mbandi called on delegates to tap into their shared passion—food safety—and connect with each other in the spirit of collaboration to answer  the global call for safe food for all.

Over the next week, delegates will attempt to harmonize the complex frameworks that keep food safe, from the fields of Iowa to markets across the world.

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CCFH55 webpage