FAO Hosts Expert Meeting on Clostridium in Foods

The Food and Agriculture Organization of the United Nations (FAO) is currently hosting an expert meeting on the microbiological risk assessment of Clostridium species in foods at its headquarters in Rome, Italy, from February 17 to 21, 2025. This gathering brings together leading scientists and food safety experts to assess the risks of foods associated with Clostridium spp. and develop strategies for improved control measures in the food industry.

The genus Clostridium includes several harmful bacteria, such as C. botulinum, C. perfringens, and C. difficile, which are known to cause severe foodborne illnesses. Clostridium botulinum produces potent neurotoxins that can lead to death, while C. perfringens causes less severe illnesses, but is a common cause of foodborne disease worldwide. Additionally, there is increasing evidence that food may be implicated in the epidemiology of C. difficile infections, one of the most common gastrointestinal pathogens worldwide.

During the meeting, experts will review the latest research, epidemiological data, and global surveillance findings, to assess the burden of Clostridium-related foodborne diseases. Key discussions will focus on contamination prevalence, risk management strategies, and control practices across different food commodities and regions. Given the importance of Clostridium-related foodborne diseases, this initiative aims to provide scientific advice on hazard characterization, monitoring methods, and preventive strategies, particularly in low- and middle-income countries.

The outcomes of this expert consultation will contribute to the development of improved international food safety guidelines, helping to reduce the risks posed by Clostridium spp. and ensure safer food for consumers worldwide.