The 37th Session of the Codex Committee on Food Hygiene (2005) requested the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) to extend the scientific advice provided by the expert meeting on "Enterobacter sakazakii and other microorganisms in powdered infant formula" held in Geneva in 2004 (FAO/WHO, 2004). Accordingly, a technical meeting was convened on E. sakazakii and Salmonella in powdered infant formula (FAO, Rome, 16-20 January 2006) to consider any new scientific data and to evaluate and apply a quantitative risk assessment model for E. sakazakii in powdered infant formula (PIF). This technical meeting also aimed to provide input to Codex for the revision of the Recommended International Code of Hygienic Practice...

This technical meeting was jointly organised by the Animal Production and the Food Quality and Standards Services of the Food and Agriculture Organization of the United Nations (FAO), in cooperation with the Department of Food Safety, Zoonoses and Foodborne Disease of the World Health Organization (WHO) to obtain the best available scientific advice on issues related to the use of the lactoperoxidase system (LP-s) in raw milk preservation.

This document is designed to assist national food safety authorities in the development of a HACCP strategy for SLDBs within a national food safety policy. It is the product of collective national and international experience. Wherever possible, examples of national approaches are provided. While acknowledging the barriers facing SLDBs in their attempts to implement HACCP systems, approaches to addressing these barriers that have been tried and tested around the world are presented. The objective is to provide FAO/WHO member countries and relevant stakeholders with practical solutions for the implementation of HACCP in SLDBs

Ensuring food safety to protect public health and promote economic development remains a significant challenge in both developing and developed countries. Considerable progress to strengthen food safety systems has been achieved in many countries, highlighting the opportunities to reduce and prevent food-borne disease. However, unacceptable rates of foodborne illness still remain and new hazards continue to enter the food supply

Edible fats and oils have been traded and shipped for thousands of years, as they form an important part of the human diet. Increasing global food trade has meant that the geographical source of these commodities has been broadening steadily. The availability of sea-going vessels reserved for the transport of foodstuffs is insufficient to serve the continuing trade in oils and fats intended for or likely to be used for human consumption. It is also impractical to expect sea-going bulk tankers to return empty to the original loading posts upon delivery of their cargo of fats and oils.

In 2004 FAO and WHO agreed that more work was needed in this area and this was endorsed by the Codex Committee on Food Hygiene. FAO and WHO then initiated a programme of activities to address this, with the ultimate objective of providing guidance in the application of MRA to establish specific numerical targets or standards. These activities have included the establishment of a number of working groups to look at the issues and the results of microbiological risk assessment to develop food control measures, with particular emphasis on the establishment of targets or metrics and their application. The outputs of these working groups and other relevant documentation were then considered and discussed by an expert meeting convened in Kiel,...

The Joint FAO/WHO Expert Committee on Food Additives (JECFA) is an international expert scientific committee that is administered jointly by the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO). It has been meeting since 1956, initially to evaluate the safety of food additives. Its work now also includes the evaluation of contaminants, naturally occurring toxicants and residues of veterinary drugs in food.