To improve upon the commonly used precautionary, hazards-based approach to allergen labeling, FAO and WHO have developed a scientific approach to food allergen labeling based on actual risk, such as the likelihood and severity of an allergic reaction occurring.
The joint FAO/WHO World Food Safety Day campaign and theme for 2025, alongside accompanying resources, has been revealed: “Food Safety: Science in Action.” World Food Safety Day takes place on June 7 annually.
The World Health Organization (WHO) recently published a series of background documents on different viruses, bacteria, and parasites to inform the revision of drinking water quality guidelines and guidelines on sanitation and health.
A recent report from the FAO/WHO Joint Expert Meeting on Microbiological Risk Assessment (JEMRA) summarizes the development of formal risk assessment models for Listeria monocytogenes in leafy greens, cantaloupe, frozen vegetables, and ready-to-eat (RTE) seafood.
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.
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.
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.
A study has identified significant deficiencies in existing quantitative risk assessment models for Listeria monocytogenes on produce, such as failure to consider important contamination factors in primary production, among other gaps.
