FAO, WHO Request Data on Microbial Food Safety Impacts of Frozen Storage Temperatures
The Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) have opened a call for data to support upcoming work by the Joint FAO/WHO Expert Meetings on Microbiological Risk Assessment (JEMRA) related to the microbiological safety of foods under frozen storage conditions.
The call for data seeks information from governments, industry, academia, laboratories, consumer groups, and other stakeholders. Submissions must be received by April 15, 2026. The call for data can be found here.
Data to Inform Potential Revision of Codex Frozen Food Guidance
The request follows a proposal from the Codex Committee on Food Hygiene (CCFH) at its 55th session in 2025, which asked FAO and WHO to evaluate the scientific basis for frozen storage temperature thresholds used to ensure food safety. The agencies were also asked to consider a potential revision of the Codex Alimentarius Code of Practice for the Processing and Handling of Quick Frozen Foods (CXC 8-1976).
The code currently identifies -18 °C as the reference temperature for the storage and distribution of quick-frozen foods. FAO and WHO said the requested data will help assess whether alternative frozen storage temperatures could provide equivalent microbiological safety while also supporting goals related to energy efficiency and cold chain sustainability.
However, the agencies noted that storage temperatures warmer than -18 °C may increase food safety risks, including the survival of parasites, as well as affect product quality and shelf life.
Types of Data Requested
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FAO and WHO are seeking globally representative data on several aspects of frozen food safety, including:
- Behavior of bacterial pathogens during freezing, frozen storage, and thawing, including survival, persistence, and growth inhibition
- Comparisons of pathogen behavior at different frozen storage temperatures, such as -18 °C, -15 °C, -12 °C, and -5 °C
- Effects of freezing methods and rates on microbiological outcomes
- Viability of parasites at sub-zero temperatures, including nematodes in fish, seafood, and meat, and cold tolerance of protozoa and helminth eggs
- Temperature thresholds and fluctuations affecting microbial growth inhibition during frozen storage, transport, and retail
- Real-world cold chain temperature monitoring data
- Food safety controls associated with frozen storage, including process controls before freezing and temperature management along the food chain.
FAO and WHO also welcome data related to food quality under frozen storage, such as nutrient degradation, lipid oxidation, enzymatic changes, and sensory characteristics.
Both published and unpublished data may be submitted, and the agencies said confidential information will be protected to the greatest extent possible.
The collected data will be used to support FAO/WHO scientific advice intended to inform future Codex Alimentarius discussions on frozen food handling guidance.
