The FAO/WHO Joint Expert Meeting on Microbiological Risk Assessment (JEMRA) has published a report ranking the most important foodborne viruses and virus-food commodity pairings.
On November 6, the Food and Agriculture Organization of the United Nations (FAO) will hold a technical seminar on artificial intelligence (AI) for food safety, a virtual livestream of which will be available for public viewing.
The Food and Agriculture Organization of the United Nations (FAO) and World Health Organization (WHO) recently published a new document that weighs the food safety risks against the nutritional benefits of fish consumption.
With relation to circular agri-food production models, a recent article authored by Food and Agriculture Organization of the United Nations (FAO) experts has explored the current and emerging risks, data gaps, and opportunities for food safety.
The Food and Agriculture Organization of the United Nations (FAO) recently published a report on the health impact of dietary exposure to toxic fatty acid esters from supplementary foods provided by humanitarian organizations to treat malnutrition.
The Food and Agriculture Organization of the United Nations (FAO) is accepting applications for participation in an upcoming global meeting on whole genome sequencing (WGS) for food safety and water surveillance within the One Health framework.
The Food and Agriculture Organization of the United Nations (FAO) e-Learning Academy now offers free, certified online learning courses on topics related to Codex Alimentarius in English, French, and Spanish.
The 99th meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA) took place on June 11–20, 2024 in Geneva, Switzerland, during which the safety of certain food additives were evaluated.
The theme of the sixth annual World Food Safety Day (WFSD), taking place June 7, 2024, is “Prepare for the Unexpected.” This article provides a history of FAO/WHO’s involvement in global food safety emergency preparedness and its historical intersections with WFSD, and shares resources to help build resiliency against incidents.
The Food and Agriculture Organization of the United Nations (FAO) and the Singapore Food Agency (SFA) have published a joint scientific review on novel food sources and production systems, such as edible insects, cell-based foods, plant-based proteins, and other products.
