Products of origin-linked quality constitute an important part of the world's food diversity, offering consumers a wider choice, while contributing to food security. They offer rural inhabitants opportunities for income diversification, provided that local and international marketing chains are developed, in which the various actors can benefit from the added value intrinsic to the products themselves. The objective of this publication of case studies is to share information on the current status of rural development and food quality linked to geographical origin in Asia, noting that countries in the region have chosen a variety of institutional options to manage this specific quality scheme.

The monographs contained in this volume were prepared at the seventy-second meeting of the Joint Food and Agriculture Organization of the United Nations (FAO)/ World Health Organization (WHO) Expert Committee on Food Additives (JECFA), which met at FAO headquarters in Rome, Italy, on 16-25 February 2010. These monographs summarize the data on selected food contaminants reviewed by the Committee. The seventy-second report of JECFA has been published by the World Health Organization as WHO Technical Report No. 959. Reports and other documents resulting from previous meetings of JECFA are listed in Annex 1. The participants in the meeting are listed in Annex 3 of the present publication.

An estimated three million people around the world, in developed and developing countries, die every year from food and water-borne disease, with millions more becoming sick. Occurrence of such disease can easily escalate to a food safety emergency situation, which can adversely impact national economies and livelihoods through reduced availability of food for national consumption, closure of export markets, and/or the high cost of addressing the effects of the threat.

FAO has recently implemented a more integrated and strategic results-based budgeting and work planning process. This approach is based on the setting of strategic objectives that provide a focus for action; the definition of expected results that contribute to attaining these objectives; and the alignment of programs and resources behind the objectives. Activities related to the provision of scientific advice on Food Safety and Nutrition are part of Strategic Objective D: "Improved quality and safety of food at all stages of the food chain", and the relevant activities are mostly delivered through a multidisciplinary unit result "Scientific advice on food safety provided to standard setting bodies and FAO member countries". Scientific advice in the international context is provided by FAO,...

Many Members have requested that FAO and WHO provide technical assistance in the development of food safety emergency response plans. Reinforcing preparedness, and recognizing and responding rapidly to food safety emergencies are key elements of the food safety emergencyrelated programmes of FAO and WHO, namely the Emergency Prevention System for Food Safety (EMPRES Food Safety) and the International Food Safety Authorities Network (INFOSAN).

This document contains food additive specifications monographs, analytical methods and other information, prepared at the seventy-third meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), which was held in Geneva, Switzerland, from 8 to 17 June 2010. The specifications 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 additive is 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...

In the supply chains for fruit and vegetables there is an increasing demand for more attention to food safety. Farmer Field Schools has proven to be a very effective method to incorporate food safety aspects into farming practices. This manual is a reference guide for the inclusion of Food Safety aspects in Farmer Field School (FFS) programmes. Health (consumer protection) is the main entry point for food safety in this manual. This manual is written for managers of (national) IPM programmes, TOT master trainers and FFS facilitators.

A meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA) was held in Geneva, Switzerland, from 8 to 17 June 2010. The purpose of the meeting was to evaluate certain food additives and contaminants. The present meeting was the seventy-third in a series of similar meetings. The tasks before the Committee were (a) to elaborate principles governing the evaluation of food additives and contaminants, (b) to evaluate certain food additives and contaminants and (c) to review and prepare specifications for selected food additives.

A number of emerging nanotechnologies could potentially provide significant benefits in various sectors, including food, water and agriculture. New and emerging applications such as water purification systems, rapid pathogen and chemical contaminant detection systems, and nano-enabled renewable energy technologies applied along the food chain may be the new tools to address some of the challenges pertaining to sustainable agricultural development as well as food safety and food security that countries are facing today – in particular developing countries. The conference aimed to: – identify those emerging nanotechnology applications which are considered as having the greatest potential in providing broad equitable social benefits; – promote collaboration and partnerships among countries on issues of common interest; and – promote a harmonized approach...