Sécurité sanitaire et qualité des aliments

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New food sources and production systems (NFPS) can play a critical role in the transformation of our agrifood systems by diversifying our current ways of producing food. Therefore, it is important that FAO monitors this space, keeps gathering relevant information and disseminates sound technical advice on NFPS, particularly in the context of the food safety aspects of NFPS. Based on this objective and aiming to also build on the previous work of FAO in the area, the Food Safety Foresight Programme of the Food Systems and Food Safety Division of FAO organized a technical meeting to discuss the food safety aspects of i) plant-based food products, ii) new applications of precision fermentation, and iii) 3D food printing.
2023
The challenge of feeding a growing world population while responding to the climate crisis, requires development of practices and technologies to increase sustainability of agrifood systems and reduce harmful effects on the environment. Among those approaches, environmental inhibitors are used to improve the production efficiency of crops and livestock while reducing emissions of greenhouse gases such as methane or limiting the loss of nitrogen from cultivated fields and pastures.   An inadvertent presence of environmental inhibitors in food commodities can raise health concerns as well as trade disruption if standards are not established. Challenges related to food safety risk assessment and management of these substances include the lack of internationally harmonized maximum residue limits (MRLs), agreed...
2023
The Ninety-seventh meeting of the Joint FAO/WHO Executive Committee on Food Additives was held in Rome from 31 October to 9 November 2023. The purpose of the meeting was to evaluate the safety of certain food additives and flavourings. The present meeting was the Ninety-seventh in a series of similar meetings. The tasks before the Committee were to (a) further elaborate principles governing the evaluation of food additives; (b) undertake safety evaluations of certain food additives; (c) review and prepare specifications for certain food additives; and (d) establish specifications for certain flavouring agents.
2023
This volume of FAO JECFA Monographs contains specifications prepared at the ninety-sixth meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), held in Geneva, 27 June – 6 July 2023. The specifications monographs are one of the outputs of JECFA’s risk assessment of food additives, and should be read in conjunction with the safety evaluation, reference to which is made in the section at the head of each specifications monograph. Further information on the meeting discussions can be found in the summary report of the meeting (see Annex 1), and in the full report which will be published in the WHO Technical Report series. Toxicological monographs of the substances considered at the meeting will be published in the...
2023
In Part 2 of the Ad hoc Joint FAO/WHO Expert Consultation on Risk Assessment of Food Allergens, reference doses (RfDs) were recommended for the global priority allergens, which included: walnut (and pecan), cashew (and pistachio), almond, peanut, egg, hazelnut, wheat, fish, shrimp, milk and sesame. Still, RfDs were not recommended for a number of regional or national priority allergens as they did not meet the criteria to be global priority allergens. In an additional request, the Codex Committee on Food Labelling (CCFL) indicated interest in potential RfD derivation for the following specific food allergens: specific tree nuts (Brazil nut, macadamia nut or Queensland nut, pine nut), soy, celery, lupin, mustard, buckwheat, and oats. An overview of the available data and...
2023
In 2019, following a request from the Codex Committee on Food Hygiene (CCFH), the Codex Alimentarius Committee (CAC) approved new work at its 42nd Session on the development of guidelines for the control of Shiga toxin-producing Escherichia coli (STEC) in leafy vegetables and in sprouts. The objective of the report was to evaluate commodity-specific interventions used at all stages of fresh fruit and vegetable production from primary production to post-harvest activities, transportation, point of sale and consumer use. Emphasis was placed on the identification and evaluation of interventions used throughout the world to reduce microbiological hazards of fresh fruits and vegetables that contribute to the risk of foodborne illnesses, taking into consideration their effectiveness, practicality and suitability. The expert committee addressed four...
2023
This INFOSAN Activity Report provides an overview of the major events, activities, and information products relating to INFOSAN in 2020/2021. Aiming to prevent the international spread of contaminated food and foodborne diseases through international food trade, International Food Safety Authorities Network (INFOSAN) has been set by FAO and WHO for connecting national authorities worldwide to strengthen national and international food safety systems. Since its launch in 2004, INFOSAN has continued to grow and develop forging functional links with regional food safety networks and initiatives, and building on a strong global reputation for efficiency and effectiveness in the context of international food safety emergency response.
2023