Foodborne parasites are often referred to as neglected diseases. From the food safety perspective they have not received the same level of attention as other foodborne biological and chemical hazards. Yet they cause a high burden of disease in humans, and can cause great hardship in terms of food security and their impact on livelihoods. Foodborne parasitic diseases present some unique challenges. Notification of public health authorities is not compulsory for most parasitic diseases, and, therefore, official reports do not reflect the true prevalence/incidence of the disease that occurs (underreporting). Parasites have complicated life cycles, which may include multiple hosts, some of which could become food, or the parasites themselves could contaminate food. The disease can present with prolonged incubation...

En América Latina, varios países han promulgado un marco jurídico sobre la propiedad intelectual para implementar la protección de los productos alimenticios mediante estas dos distinciones. En este contexto, el proyecto de la FAO TCP/RLA/3211 “Calidad de los alimentos vinculada con el origen y las tradiciones en América Latina” se desarrolló en seis países de la región, a saber, Argentina, Brasil, Chile, Costa Rica, Ecuador y Perú, con el propósito de impulsar un proceso que se encuentra en distintas fases de implementación en cada país, y que tiene en común la necesidad de establecer marcos de referencia y desarrollar capacitaciones especializadas sobre las IG y DO para apoyar su implementación. La FAO, en colaboración con el Instituto Interamericano de Cooperación...

The promotion of links among local stakeholders, their territories and their food products is a pathway for sustainable development in rural communities throughout the world. The success of such process, especially through a geographical indication (GI), is based on a series of factors described along the origin-linked virtuous circle: identification of potentials, qualification of the product, remuneration through marketing, reproduction of local resources and the roles of public policies. The Quality & Origin Programme of FAO and REDD have jointly developed this training material for the promotion of origin-linked quality and sustainable geographical indications in a participatory process. Based on the guide "Linking People, Places and Products", the "Content" sheets provide with the concepts, while the "Exercise" sheets provide with...

Ensuring food safety is a public health priority, and an essential step to achieving food security. Effective food safety and quality management systems are key not only to safeguarding the health and well-being of people but also to fostering economic development and improving livelihoods by promoting access to domestic, regional and international markets.