The Food and Agriculture of the United Nations (FAO), the World Health Organization (WHO), the United Nations Environment Program (UNEP), and the World Organization for Animal Health (WOAH) have launched the “One Health Joint Plan of Action (2022–2026),” which includes food safety as a key component.
The Food and Agriculture Organization of the United Nations (FAO) recently published two reports—one on control measures for Shiga toxin-producing Escherichia coli (STEC) in meat and dairy products, and another reviewing Listeria monocytogenes attribution, characterization, and monitoring in ready-to-eat (RTE) foods.
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) and the World Health Organization (WHO) recently published the report, “Ranking of Low-Moisture Foods in Support of Microbiological Risk Management.”
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 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.
Dr. Markus Lipp, Senior Food Safety Officer at the UN's Food and Agriculture Organization (FAO), spoke with Food Safety Magazine during the GFSI conference on the collaborative work that FAO, GFSI, and other organizations are doing to strengthen food safety and sustainability worldwide.
World Food Safety Day, hosted by the World Health Organization and the Food and Agriculture Organization of the United Nations, aims to take actions to prevent, detect, and manage foodborne risks.
