Food safety and quality

Publications

Search for a publication

Free Text
This Chemical and Technical Assessment summarizes data and information that was submitted to JECFA for the safety assessment of lipase enzyme preparation from Thermomyces lanuginosis and Fusarium oxysporum expressed Aspergillus oryzae (lipase enzyme preparation). This document also discusses published information relevant to the safety of the A. oryzae production organism, the production strain, details related to the manufacturing, specifications, use, and use levels of lipase enzyme preparation in food. This document uses the expression “lipase” to refer to the modified enzyme and its amino acid sequence, and the expression “lipase enzyme preparation” to refer to the product formulated for commercial use.
2023
This Chemical and Technical Assessment summarizes data and information on spirulina extract submitted to the Joint FAO/WHO Expert Committee on Food Additives (JECFA or Committee). Review of spirulina extract as a food colour was requested by the Forty-ninth Codex Committee on Food Additives (CCFA). Spirulina extract was reviewed at the Eighty-sixth and Ninety-fifth JECFA meetings.
2023
Knowledge of thresholds constitutes a critical requirement to assessing the risk from allergens, as they are a characteristic of the hazard that allergens present to the food-allergic population.     FAO and WHO reconvened the Ad hoc Joint FAO/WHO Expert Consultation on Risk Assessment of Food Allergens for a second meeting to provide scientific advice on review and establish threshold levels in foods for the priority allergens.     The expert committee concurred that the benchmark dose/probabilistic hazard assessment approach aligned most closely with the requests of the Codex Committees. After extensive discussion, the expert committee reached a consensus on reference doses (RfD) for priority allergenic foods, meeting the criterion for HBGV that they should reflect a range of exposure without appreciable health risk.
2022
World Food Safety Day aims to draw attention and inspire action to help prevent, detect and manage foodborne risks, contributing to food security, human health, economic prosperity, agriculture, market access, tourism and sustainable development. This report gives a taste of the initiatives held for World Food Safety Day 2022 and shows how far-reaching this international observance has become. More than 450 initiatives took place in 106 countries including conferences, webinars, training sessions, workshops, quizzes, videos and more. Food safety advocates raised awareness and inspired action online and in person. The day also saw comprehensive coverage by media outlets across the world.   Learn more about this year’s celebrations on the World Food Safety Day website, or find out about food safety more generally...
2022
Plastic contamination in the environment is one of the most currently discussed topics. In addition to environmental matrices, microplastics have been detected in fisheries and aquaculture species, but also in other important food commodities. Food consumption is considered as one of the main and most important pathways of human exposure to microplastics. Concerns might arise not only from the exposure to the plastic polymer itself which, although generally considered as biologically inert, might still contain some reactive monomers in its structure, but also to associated chemicals. Many researchers have reported oxidative stress and immunotoxicity among the main consequences of exposure to virgin micro and nanoplastic particles, with the least having a longer retention time within the organism. Moreover, many studies...
2022
Although Shiga toxin-producing Escherichia coli (STEC) have been isolated from a variety of food production animals, they are most commonly associated with ruminants from which we derive meat and milk. Because of the widespread and diverse nature of ruminant-derived food production, coupled with the near ubiquity of STEC worldwide, there is no single definitive solution for controlling STEC that will work alone or in all situations. Instead, the introduction of multiple interventions applied in sequence, as a “multiple-hurdle scheme” at several points throughout the food chain (including processing, transport and handling) will be most effective. This report summarises the review and evaluation of interventions applied for the control of STEC in cattle, raw beef and raw milk and raw milk cheese...
2022