A recent report by the Food and Agriculture Organization of the United Nations and the World Health Organization raises a concern with the limited existing data on seaweed food safety, and recommends several actions to close knowledge gaps and increase the safety of seaweed consumption.
The Food and Agriculture Organization of the United Nations (FAO) and World Health Organization (WHO) have released findings from recent Joint Expert Meetings on Microbial Risk Assessment (JERMA) sessions on the prevention and control of microbiological hazards in fresh fruits and vegetables.
The Food and Agriculture Organization of the United Nations (FAO) expressed the need for a common, global language to discuss cell-based foods at a recent meeting held in Israel.
The Food and Agriculture Organization of the United Nations (FAO) is encouraging countries around the world to adopt e-notification systems to bolster food safety, and has released a publication to support such efforts, titled, Technical Guidance for the Implementation of E-Notification Systems for Food Control.
The Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) recently published the report, “Ranking of Low-Moisture Foods in Support of Microbiological Risk Management.”
In this episode of Food Safety Matters, we interview Dr. Markus Lipp, Senior Food Safety Officer at the Food and Agricultural Organization of the United Nations (FAO), about FAO’s work in food safety amid a multitude of intersecting challenges and factors such as climate change, food security, the cultural importance of food, and countries’ economic and geographic differences.
On World Food Safety Day 2022 (June 7), the World Health Organization (WHO) will host an online event that features panel discussions under the theme of “Safer Food, Better Health.”
The Food and Agriculture Organization of the United Nations (FAO) recently evaluated an ongoing project to improve food safety in Bangladesh, titled, “Institutionalization of Food Safety in Bangladesh for Safer Food.”
The Joint Food and Agriculture Organization of the United Nations and World Health Organization Expert Meeting on Microbiological Risk Assessment (JERMA) recently published a summary of control methods for Shiga toxin-producing Escherichia coli (STEC) in meat and dairy.
The Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) have announced a call for experts and data on Listeria monocytogenes in food to develop a risk assessment for the pathogen.
