The Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) will host a webinar on May 10, 2024 for stakeholders to learn more about and explore ways to take part in World Food Safety Day on June 7.
The FAO/WHO Joint Expert Meetings on Microbiological Risk Assessment (JEMRA) convened to review the most recent scientific literature regarding the control of Campylobacter on chicken meat. The experts emphasized the importance of a multi-hurdle approach in production and processing.
The World Health Organization (WHO) Alliance for Food Safety will convene for its inception meeting in May. The Alliance is intended to address target goals for foodborne disease surveillance capacity-building set forth in the WHO Global Strategy for Food Safety 2022–2030.
The Joint Food and Agriculture Organization of the United Nations (FAO)/World Health Organization (WHO) Expert Meeting on Microbiological Risk Assessment (JEMRA) recently convened to discuss the most recent literature on prevention and intervention measures for foodborne viruses.
The theme of the sixth annual World Food Safety Day (WFSD), taking place June 7, is “Food Safety: Prepare for the Unexpected,” which aims to help all stakeholders along the food supply chain prepare for unexpected food safety incidents.
The World Health Organization (WHO) has published a new guidance for food safety authorities in Europe about the prevention and control of antimicrobial resistance (AMR) in the food supply chain.
A recent meeting report from the FAO/WHO Joint Expert Consultation on Risk Assessment of Food Allergens proposes a process to guide the development and evaluation of allergen derivative exemptions.
The World Health Organization (WHO) is updating its estimate of the global burden of foodborne illness for 2025, and researchers are calling for the inclusion of Chagas disease, which has not been considered in past estimates.
The World Health Organization (WHO) recently published a guidance for national authorities about how to design, implement, and communicate a risk-based food inspection system.
A recent report from the Joint FAO/WHO Expert Meetings on Microbiological Risk Assessment (JEMRA) provides an assessment of the efficacy of different control strategies for non-typhoidal Salmonella in broilers and chicken meat at primary production, processing, and post-processing.
