International Experts Gather to Address a Growing Challenge in Food Safety Hangzhou, 2025-11-12 — Twenty-one experts are convening at a CAS/FAO workshop on Antimicrobial Co-Selection at the Food:Environmental Interface, marking a significant step forward in the global effort to tackle foodborne antimicrobial resistance. The workshop, jointly organized by the Chinese Academy of Sciences (CAS), and the Food and Agriculture Organization of the United Nations (FAO), Division of Agrifood Systems and Food Safety, is exploring the complex interactions between agrifood systems and environmental factors that drive the co-selection and spread of antimicrobial resistance genes in bacteria that contaminate foods. The participants are reviewing...

Through a Memorandum of Understanding (MoU), FAO collaborates with Mars to strengthen global food safety and food chain preparedness, enhancing problem-solving capabilities and scientific collaboration to support resilient, safe, and sustainable agrifood systems in line with the One Health approach and the Sustainable Development Goals. As part of this collaboration, FAO participated in a panel discussion, “Collaboration in Action: Partnering to Ensure Safe Food for All,” held as part of the 10-year anniversary of the Mars Global Food Safety Center (GFSC) in China. This session highlighted the crucial role of strategic partnerships in driving innovation, harmonizing food...

Gluten, a group of proteins found in cereals such as wheat, barley and rye, can trigger serious health reactions in people with coeliac disease, even at very low levels. Determining how much gluten can be safely tolerated is critical for protecting public health and guiding accurate food labelling. To advance this work, FAO and WHO are hosting an ad hoc Joint FAO/WHO Expert Consultation on Risk Assessment of Food Allergens – Reference Dose(s) (RfDs) for Cereals Containing Gluten or Gluten. The meeting, being held between the 3rd and 7th of November, at the FAO headquarters in Rome, Italy, brings together international...

Join FAO’s Food Safety Foresight team of the Agrifood Systems and Food Safety Division (ESF) for the webinar “Beyond the horizon: food safety foresight for smarter preparedness and anticipation” Date: Tuesday, 02 December 2025 Time: 10:00–11:00 Rome time (CEST) Venue: Online (Zoom) Register here: https://fao.zoom.us/webinar/register/WN_E7vXyezfT4aPSWCZhgWNZQ As global agrifood systems face increasing complexity and uncertainty, the ability to anticipate and prepare for emerging food safety issues is becoming essential. Food safety foresight offers a strategic approach to identifying potential food safety risks and opportunities before they materialize, enabling more proactive and resilient strategies. This webinar will introduce the key findings of FAO’s recent report, Food safety...

Artificial intelligence (AI) is rapidly transforming various domains and food safety is no exception. A technical publication “Artificial intelligence for food safety – A literature synthesis, real-world applications and regulatory frameworks,” released this month, provides the first global overview of how AI is currently being deployed across laboratory testing, inspection and surveillance, border control prioritization, regulatory efficiency and risk communication. Developed jointly by the Food and Agriculture Organization of the United Nations (FAO) and Wageningen Food Safety Research, the publication assesses 141 scientific papers from recent years and showcases practical case studies, including emerging examples from low- and middle-income countries....

The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has released its summary report, following the 101st meeting, held in Geneva from 15 to 21 October 2025. The meeting evaluated the safety risks posed by certain contaminants, specifically inorganic and organic arsenic species. Previously assessed at the 72nd JECFA meeting and earlier sessions, arsenic is on the Priority list of contaminants for evaluation by JECFA. At the current session, the Committee re-evaluated the food safety risks of various small and complex organic and inorganic arsenic species, incorporating updated toxicological, occurrence and dietary exposure data available since the last review. “As a joint...

On 2 October 2025, the FAO Regional Office for the Near East and North Africa (RNE) convened a regional session under the FAO Science and Innovation Forum (SIF) 2025, titled “Science and Innovation Driving Food Safety – From Vision to Network.” The event marked the launch of the Regional Food Safety Research and Innovation Network (RFSRIN), a collaborative platform designed to strengthen science-based approaches and foster innovation for food safety across the region. The Near East and North Africa region faces complex and interconnected challenges such as water scarcity, climate change, rapid urbanization, and growing dependence on global food supply...

As part of the World Food Forum 2025, the side event "Safe Food in Africa: Empowering Youth Engagement" was held on Friday, 17 October 2025. Co-hosted by the Food and Agriculture Organization of the United Nations (FAO), the International Atomic Energy Agency (IAEA) and the United Nations Industrial Development Organization (UNIDO), this event explored key challenges, motivations and priority support in relation to food safety needed by the youth, with a focus on the African context.   The event highlighted the importance of nurturing youth commitment to build the next generation of food safety professionals as drivers of change in agrifood...

At FAO headquarters in Rome, the Science and Innovation Forum 2025 continued on 16 October (World Food Day) with another early-morning edition of the Innovators’ Breakfast series, bringing together innovators, producers, FAO delegates and colleagues, as well as Indigenous knowledge holders. The discussion focused on a topic as ancient as it is forward-looking: fermentation. Under the theme “Fermenting the future: ancient wisdom meets biotech”, the session explored how traditional fermentation practices, deeply rooted in cultures around the world, continue to inspire modern biotechnologies such as precision fermentation. The conversation was enriched by a sensory journey through diverse fermented products, illustrating how...

Imagine enjoying a tasty meal or snack, wondering if even the first bite could trigger a life-threatening allergic reaction. That's the reality for millions worldwide, and it's why a recent FAO/WHO workshop in Nanning, China, is drawing attention in the world of food safety. From September 19-20, 2025, over 60 experts from 11 nations across Asia, Africa, and Latin America converged to learn more about the growing challenge of food allergens. Responding to a call from the Codex Committee on Food Labelling (CCFL), the workshop provided participants with the latest science and methodologies developed by FAO and WHO to help participants...