Inocuidad y calidad de los alimentos

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This Chemical and Technical Assessment summarizes data and information on the Phospholipase A2 (PLA2) enzyme preparation from Streptomyces violaceoruber expressing a PLA2 gene from the same species (PLA2 enzyme preparation) that was submitted to JECFA. This document also discusses published information relevant to the safety of PLA2 enzyme, including the S. violaceoruber production organism and details related to the manufacturing, specifications, use and use levels of the enzyme in food. This document uses the expression “PLA2” to refer to the modified enzyme and its amino acid sequence, and the expression “PLA2 enzyme preparation” to refer to the product formulated for commercial use.
2021
This Chemical and Technical Assessment summarizes data and information on the Ribonuclease P enzyme preparation from Penicillium citrinum (strain designation AE-RP) that was submitted to JECFA. This document also discusses published information relevant to the safety of the ribonuclease P enzyme, including the P. citrinum AE-RP production strain and details related to the manufacturing, specifications, use and use levels of the enzyme in food. This document uses the expression “ribonuclease P” to refer to the modified enzyme and its amino acid sequence, and the expression “ribonuclease P enzyme preparation” to refer to the product formulated for commercial use. Data and information related to Ribonuclease P from a second production strain, P. citrinum RP-4, was also submitted to JECFA for evaluation....
2021
The 'Information toolkit on food biotechnologies with a focus on food safety' serves as a basis to assist countries in addressing the general public’s concerns on food biotechnology and food safety, to support them in raising awareness of the science of food biotechnologies and food safety and to inform discussions and decisions. It consists of one handbook providing an instruction manual for the whole set of documents and ten booklets, referred to as tools, that cover background information, general information on the scientific aspects of food biotechnologies and food safety, the rationale behind the claimed benefits of genetically modified (GM) foods, GM food safety assessments and regulations.
2021
The third in a series of three meetings of an ad hoc Joint FAO/WHO Expert Consultation on Risk Assessment of Food Allergens was held from 18 to 29 October 2021, with an additional day for the report finalization and adoption on 3 November 2021. The main purpose of this third meeting was to review and evaluate the evidence in support of precautionary labelling
2021
The virtual JEMRA meetings on the Prevention and Control of Microbiological Hazards in Fresh Fruits and Vegetables (Part 1 and Part 2) were convened to provide scientific advice on the general principles and relevant measures for control of microbiological hazards in fresh, ready-to-eat and minimally processed fruits and vegetables, including leafy vegetables, from primary production to point-of-sale.
2021
The Codex Committee on Food Hygiene (CCFH) has recognized the importance of providing sciencebased guidance on assuring consumer food safety related to use and reuse of water in food production and processing since 2016. To address the CCFH’s request for scientific advice on determining appropriate, sector-specific, fit-for-purpose advice on water sourcing, use and reuse, FAO and WHO convened a JEMRA meeting on the safety and quality of water use and reuse in the dairy sector (note: a JEMRA meeting on the Safety and Quality of Water Used in the Production of Fishery Products was convened concomitantly).
2021
A virtual meeting of the Joint FAO/WHO Expert Meeting on Microbiological Risk Assessment (JEMRA) on the Safety and Quality of Water Used in the Production of Fishery Products was convened from 14 June to 2 July 2021 with three additional sessions on 29 July, 30 August, and 14 October 2021. This meeting was the fourth in a series of meetings examining appropriate and fit-for-purpose microbiological criteria for water sourcing during food production with application to fishery sectors. The main purpose of the meeting was to consider the safe use of water in the production of fish and fishery products and to identify possibilities for the reuse of water (note: a JEMRA meeting on the...
2021
Since the late 1990s, FAO and WHO have convened expert meetings and consultations to address the microbiological risk assessment (MRA). These meetings are held to provide scientific advice in response to requests for from Codex Alimentarius, the international food standard-setting body. Individuals participate in the FAO/WHO joint expert meetings on the microbiological risk assessment (JEMRA) in their personal capacity, as technical experts, yet bring diverse regional and national perspectives that contribute to practical applications, particularly...
2021
With a theme of ‘Safe food now for a heathy tomorrow’, World Food Safety Day (7 June 2021) focused on the immediate and long-term benefits of producing and consuming safe food. It was a day to remember that food safety is part of food security and good health. It was a time to recognize the intrinsic connections between the health of people, plants, animals, the environment and economy. And it was a...
2021
The second in a series of three meetings of an ad hoc Joint FAO/WHO Expert Consultation on Risk Assessment of Food Allergens was held from 15 March to 2 April 2021. The main purpose of this second meeting was to establish threshold levels in foods of the priority allergens.
2021