Rome - Today, the Food and Agriculture Organization (FAO) and the Republic of Korea (ROK) formalised their joint commitment to bolster global food safety with the allocation of US$ 3 million towards the enhancement of global food safety. This agreement comes at a crucial time when food systems need to transform to become more efficient, while at the same time becoming more resilient, more sustainable, and safer. Foodborne diseases claim the lives of approximately 420,000 individuals annually, with a staggering one-third of the victims being children under the age of five. Foodborne illnesses not only result in...

The Food and Agriculture Organization of the United Nations (FAO) has released a new publication highlighting the pivotal role of Codex standards in addressing foodborne antimicrobial resistance (AMR).  “Foodborne AMR poses a significant threat to public health, and Codex's contributions are instrumental in mitigating this threat

The gut microbiome is a dynamic microbial network composed of trillions of microorganisms living in a symbiotic relationship with the host. It plays an important role metabolizing compounds produced by the host, producing essential metabolites such as vitamins, amino acids and short-chain fatty acids and offering protection by stimulating the immune system and contributing to its maturation. The composition and dynamics of the gut microbiome are more highly dependent on stressors and environmental factors than on host genetics. Therefore, a better understanding of how dietary chemicals can impact the gut microbiome and human health would allow to...

FAO has just released a report on Food safety implications from the use of environmental inhibitors in agrifood systems, which was developed within the activities of FAO’s Food Safety Foresight Programme. “With foresight, we look at food safety issues that may emerge while globalized agrifood systems evolve in response to challenges such as a growing world population or climate change,” said Vittorio Fattori, FAO Food Safety Officer. “This forward-looking approach provides a better understanding of arising risks and opportunities and helps anticipate possible scenarios as strategic preparedness to ensure safe food regardless of the methods employed in its production.”

KIGALI, RWANDA —Last week, the government of Rwanda concluded two critical assessments of the country’s food control and phytosanitary systems with final consensus workshops in Kigali where high-level policy makers endorsed the recommendations of the final reports of the assessments and committed to implementing their strategic plans. The assessments, conducted with the support of FAO’s Food Systems and Food Safety division (ESF) and the International Plant Protection Convention (IPPC) Secretariat, were part of the 5-million-dollar "Strengthening of Capacities and Governance in Food and Phytosanitary Control” project. The European Union (EU)-funded initiative aims to improve food safety...

Today the Joint FAO/WHO Expert Committee on Food Additives (JECFA) published its summary report of the 97th meeting. Held in Rome from October 31 to November 9, the Committee focused on assessing the safety of titanium dioxide (INS 171) and several flavouring agents when used as food additives. For all substances, JECFA performed a comprehensive risk assessment, which is a four-step scientific process that includes hazard identification, hazard characterization, dietary exposure assessment and risk characterization. The Committee re-evaluated titanium dioxide and considering the very low oral absorption of INS 171, and the absence of any...

FAO has published the Summary Report that captures the key conclusions of the recently convened Food Safety Foresight Technical Meeting, which was held from 13-17 November 2023, organized by the FAO Food Safety Foresight Programme in Rome. At the meeting, experts, invited from across different global regions, discussed the food safety issues related to new food sources and production systems (NFPS), specifically plant-based food products, new applications of precision fermentation, and 3D food printing. “Such meetings that bring together participants from across the NFPS ecosystem from competent authorities and academia to the food industry are key to...

With World AMR Awareness Week (WAAW) upon us, we wish to put a spotlight on one of the ways FAO is seeking to improve food safety. Antimicrobial resistance (AMR) is a major global threat of increasing concern to human, animal and plant health with implications for food safety and food security as well as the livelihoods of millions of farming households. The way food is produced can be a factor in the development and spread of AMR. As part of his awareness-raising activities during WAAW, Sakar Shivakoti, FAO National Coordinator, spoke with us about coordinating the Action...

An FAO mission to validate the data gathered on the food control system in Zimbabwe is being concluded today as part of an ongoing project to strengthen governance around food safety and plant health in 11 African Union countries. The three-week mission involved field visits to abattoirs and agricultural manufacturing plants, meetings with Competent Authorities, and in-depth interviews with various authorities involved in the country’s food control system to review the evidence and verify data documenting the system’s effectiveness. The validation mission comes after a four-month data collection period led by focal points from various agencies...

A meeting convened by FAO opened today to explore the trends, impacts and challenges that food safety authorities and food business operators may face in the next 5-15 years as new food sources and food production systems take hold. In particular, the group of about 25 scientists are discussing: plant-based food production, precision fermentation and 3D printing of food. New food sources and food production systems are growing – the sector also covers foods that are being consumed outside their traditional areas, such as insects and seaweed, as well as established technologies like precision fermentation that is...