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...

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...

Since the publication of the 2004 risk assessment, outbreaks of illness and resultant deaths due to L. monocytogenes continue to occur across the globe. Continued effort is needed to summarize and critically evaluate the most recent information on L. monocytogenes in RTE foods. New data to improve and further inform the 2004 Risk Assessment is available for nearly every factor considered previously, including new quantitative data on L. monocytogenes contamination of foods. To facilitate this work, an FAO/WHO expert meeting was held by virtual means from 20 October to 6 November 2020 to review and discuss the available data and background documents, and to assess the need to modify and update risk assessment models/tools. This report focuses on the deliberations and...

Considering the unique outlook for cell-based food production, many countries may put in place various regulatory requirements for cell-based food products to be sold in the markets. Some may require a pre-market authorization process, which often entails assessment of their safety for human consumption and compliance with national regulations. As of 2022, while there is only a limited number of products authorized in one country only, it is just a matter of time before cell-based food starts being authorized elsewhere and/or transported and traded across borders. It is therefore important to first understand the existing frameworks under which cell-based food products may be regulated. It is also important to identify some specific regulations for food safety purposes, so that some...

Food allergy can represent a serious human health issue. The observed rise in regional incidence and global prevalence of food allergies raise, among other, also questions about the risks related to the consumption of new, modified, and alternative protein sources. As we strive towards transforming food systems to match our need for sustainability, food security and adequate nutrition, we cannot lose sight of the importance of food safety. Population growth, socioeconomic development, and urbanization, among other factors is putting increasing pressure on the global food supply in general, and on protein sources in particular. New protein sources, such as plant-based meat alternatives and edible insects, while promising to be sustainable protein sources, can also potentially expose allergic and non-allergic consumers to...

The world production of marine macroalgae, or seaweed, has more than tripled since the turn of the millennium, increasing from 10.6 million tonnes in 2000 to 32.4 million tonnes in 2018. Increased cultivation and utilization of seaweed are expected to be important pillars of sustainable food security and a robust aquatic economy in the coming years. It is important, therefore, to consider the food safety implications of (increased) seaweed use for food. Many factors can affect the presence of hazards in seaweed, including: the type of seaweed, its physiology, the season in which it is produced, production waters, harvesting methods and processing. Several hazards such as heavy metals and marine biotoxins have been reported to be (potentially) associated with seaweed....

Cell-based food technologies allow for the production of animal proteins from in vitro grown animal or microbial cells. These technologies are developing rapidly and could play a role in safeguarding access to animal proteins for a growing world population, while further analyses are necessary to evaluate their sustainability and impact on human health and environmental health. There are currently a wide range of different terminologies in relation to the technologies, production processes and the final products, which might hamper clear communication to audiences from varying backgrounds and sectors. Moreover, the terminologies can influence both consumer perceptions and national regulatory frameworks, including the possible labelling requirements of cell-based food products to provide consumers with information regarding food safety, allergens, and nutrition....

JEMRA convened a series of expert meetings on preventing and controlling microbiological hazards in fresh fruits and vegetables. The purpose of this final meeting was to reconvene the Expert Committee to collect, review, and discuss relevant commodity-specific interventions in all other fresh fruits and vegetables from the primary production to point-of-sale. The objective of the meetings was to evaluate commodity-specific interventions used at all stages of fresh fruit and vegetable production from primary production to postharvest activities, transportation, pointof-sale, and consumer use. Emphasis was placed on the identification and evaluation of interventions used throughout the world to reduce microbiological hazards on fresh fruits and vegetables that contribute to the risk of foodborne illnesses, taking into consideration their effectiveness, practicality, and suitability.

This document contains food additive specification monographs, analytical methods, and other information prepared at the ninety second meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), which was held virtually from 7 to 18 June 2021. The specification monographs provide information on the identity and purity of food additives used directly in foods or in food production. The main three objectives of these specifications are to identify the food additive that has been subjected to testing for safety, to ensure that the additives are of the quality required for use in food or in processing and to reflect and encourage good manufacturing practice. This publication and other documents produced by JECFA contain information that is useful to all...