Hosted in Riyadh, Saudia Arabia by the Saudi Food and Drug Administration (SFDA) and FAO, the Hack4SaferPlates Hackathon aimed to foster sustainable, tech-driven solutions to food safety challenges across the Near East and North Africa.
A new FAO report offers the first comprehensive global review of the food safety hazards, controls, and regulatory considerations associated with modern indoor farming/controlled environment agriculture (CEA).
During a technical meeting convened by IAEA, FAO, and WHO, experts emphasized the need for a joint response to the interconnected issues of food safety and nutrition. The use of nuclear techniques to enhance food safety and nutrition was also explored.
FAO’s new Residues of Veterinary Drugs in Foods (RVDF) Tool is designed to help national authorities in Low- and Middle-Income Countries (LMICs) mitigate antimicrobial resistance (AMR) by improving their monitoring and risk management of veterinary drug residues in food products.
During its 100th session held in June, the FAO/WHO Joint Expert Committee on Food Additives (JECFA) evaluated the safety of eight food additives and one processing aid, including rosemary extract, Gardenia Blue, and carob bean gum, and revised the specifications of seven other additives and processing aids.
The executive summary includes global risk characterizations for parasite-food commodity combinations for Cryptosporidium, Cyclospora, Giardia, Toxoplasma gondii, and other foodborne protozoan parasites.
Report looks at concerns surrounding labeling, adulteration, drug interactions, overdose and toxicity, and it also examines regulatory frameworks across various countries and regions.
With a primary focus on food safety, a foresight exercise conducted by FAO identified both opportunities and challenges related to innovations in the New Food Sources and Production Systems space.
FAO recently published a report on the food safety aspects of precision fermentation, covering nomenclature issues, the production process, and regulatory frameworks.
