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Author : Anonim
Publisher : World Health Organization
Page : 202 pages
File Size : 55,6 Mb
Release : 2022-12-14
Category : Medical
ISBN : 9789240034969
Author : Food and Agriculture Organization of the United Nations,World Health Organization
Publisher : Food & Agriculture Org.
Page : 202 pages
File Size : 49,5 Mb
Release : 2022-10-14
Category : Technology & Engineering
ISBN : 9789251369838
Since the publication of the 2004 risk assessment, outbreaks of illness and resultant deaths due to L. monocytogenes continue to occur across the globe. Continued effort is needed to summarize and critically evaluate the most recent information on L. monocytogenes in RTE foods. New data to improve and further inform the 2004 Risk Assessment is available for nearly every factor considered previously, including new quantitative data on L. monocytogenes contamination of foods. To facilitate this work, an FAO/WHO expert meeting was held by virtual means from 20 October to 6 November 2020 to review and discuss the available data and background documents, and to assess the need to modify and update risk assessment models/tools. This report focuses on the deliberations and conclusions of the expert meeting.
Author : Anonim
Publisher : Food & Agriculture Org.
Page : 314 pages
File Size : 44,6 Mb
Release : 2004
Category : Food
ISBN : 9251051275
Cases of listeriosis appear to be predominantly associated with ready-to-eat products. FAO and WHO have undertaken a risk assessment of Listeria monocytogenes in ready-to-eat foods, prepared and reviewed by an international team of scientists. Input was received from several international fora including expert consultations and Codex Alimentarius committee meetings as well as via public and peer review. This technical report provides complete documentation of the risk assessment, the approaches taken, the data and methodology used, and the results. It also contains four example assessments addressing the risk of listeriosis associated with fresh milk, ice cream, fermented meats and cold-smoked fish. These products were selected to represent typical classes of ready-to-eat products.
Author : World Health Organization
Publisher : Unknown
Page : 80 pages
File Size : 54,7 Mb
Release : 2004
Category : Medical
ISBN : 9241562617
Cases of listeriosis appear to be predominantly associated with ready-to-eat products. FAO and WHO have undertaken a risk assessment of Listeria monocytogenes in ready-to-eat foods, prepared and reviewed by an international team of scientists. Input was received from several international fora including expert consultations and Codex Alimentarius committee meetings as well as via public and peer review. This interpretative summary provides an overview of how the risk assessment was undertaken and the results. In particular, it provides information relevant to risk managers addressing problems posed by this pathogen in ready-to-eat foods. It includes answers to the specific risk management questions posed by the Codex Committee on Food Hygiene and outlines the issues to be considered when implementing control measures, including the establishment of microbiological criteria.
Author : World Health Organization,Food and Agriculture Organization of the United Nations
Publisher : World Health Organization
Page : 104 pages
File Size : 52,5 Mb
Release : 2023-02-20
Category : Medical
ISBN : 9789240067677
Author : World Health Organization,Food and Agriculture Organization of the United Nations
Publisher : World Health Organization
Page : 220 pages
File Size : 43,7 Mb
Release : 2022-12-13
Category : Medical
ISBN : 9789240058576
Author : Food and Agriculture Organization of the United Nations,World Health Organization
Publisher : Food & Agriculture Org.
Page : 220 pages
File Size : 43,5 Mb
Release : 2022-10-12
Category : Technology & Engineering
ISBN : 9789251369845
Although Shiga toxin-producing Escherichia coli (STEC) have been isolated from a variety of food production animals, they are most commonly associated with ruminants from which we derive meat and milk. Because of the widespread and diverse nature of ruminant-derived food production, coupled with the near ubiquity of STEC worldwide, there is no single definitive solution for controlling STEC that will work alone or in all situations. Instead, the introduction of multiple interventions applied in sequence, as a “multiple-hurdle scheme” at several points throughout the food chain (including processing, transport and handling) will be most effective. This report summarises the review and evaluation of interventions applied for the control of STEC in cattle, raw beef and raw milk and raw milk cheese manufactured from cows’ milk, and also evaluated available evidence for other small ruminants, swine and other animals. The information is presented from primary production, to the end of processing, providing the reader with information on the currently available interventions based on the latest scientific evidence. This work was undertaken to support the development of guidelines for the control of STEC in beef, raw milk and cheese produced from raw milk by the Codex Committee on Food Hygiene (CCFH).
Author : Food and Agriculture Organization of the United Nations,World Health Organization
Publisher : Food & Agriculture Org.
Page : 128 pages
File Size : 44,6 Mb
Release : 2024-03-08
Category : Technology & Engineering
ISBN : 9789251385845
To collate and assess the most recent scientific information relevant to the control of thermotolerant Campylobacter species in broiler production and chicken meat, the Joint FAO/WHO Expert Meeting on Microbiological Risk Assessment (JEMRA) convened a meeting in Rome, Italy in February 2023. The expert committee reviewed the available data on Campylobacter control including scientific literature published from 2008 to October 2022 and data submitted in response to a call for data for this meeting. The experts: 1) determined the quality and quantity of evidence of control measures for Campylobacter, 2) evaluated the impact of measures to control Campylobacter in the broiler production chain, 3) determined which hazard-based interventions pertained specifically to Campylobacter and which were general to the control of foodborne pathogens in the pre- and post-harvest broiler production chain, and 4) reviewed and recommended revisions to the Guidelines for the Control of Campylobacter and Salmonella in Chicken Meat. This report describes the output of this expert meeting and the advice herein is useful for both risk assessors and risk managers, at national and international levels and those in the food industry working to control the hazard in poultry.
Author : Kieran Jordan,Dara Leong,Avelino Álvarez Ordóñez
Publisher : Springer
Page : 96 pages
File Size : 49,8 Mb
Release : 2015-04-22
Category : Technology & Engineering
ISBN : 9783319162867
This Brief focuses on Listeria monocytogenes, from isolation methods and characterization (including whole genome sequencing), to manipulation and control. Listeriosis, a foodborne disease caused by Listeria monocytogenes is a major concern for public health authorities. In addition, addressing issues relating to L. monocytogenes is a major economic burden on industry. Awareness of its ubiquitous nature and understanding its physiology and survival are important aspects of its control in the food processing environment and the reduction of the public health concern.
Author : World Health Organization,Food and Agriculture Organization of the United Nations
Publisher : World Health Organization
Page : 154 pages
File Size : 48,5 Mb
Release : 2024-01-10
Category : Medical
ISBN : 9789240082083
Fruits and vegetables are an important part of a healthy diet and are protective against many chronic health conditions. Yet, fresh fruits and vegetables have been consistently implicated in food safety incidents involving microbiological hazards around the globe for decades. In response to requests of the Codex Committee on Food Hygiene concerning microbiological hazards in fresh fruits and vegetables and to update and expand the information available in Microbiological hazards in fresh leafy vegetables and herbs (MRA14), which was published in 2008, FAO and WHO convened a series of expert meetings in 2021 to 2022. The purpose of the meetings was to collect, review and discuss relevant measures to control microbiological hazards from primary production to point of sale in fresh, ready-to-eat (RTE) and minimally processed fruits and vegetables, including leafy vegetables. The experts made an effort to update and include any recent trends in commodity and pathogen pairing or pathogen occurrence and presence with a focus on emerging and neglected pathogens. The primary production in open fields was investigated by considering the location, adjacent land use, topography, and climate; prior land use; water; wildlife, animal and human intrusion; soil amendments; and harvest and packing. The experts also worked on: primary production in protected facilities; minimal processing; transport, distribution, and point of sale; and also the gaps in mitigation and interventions measures. The advice herein is useful for both risk assessors and risk managers, at national and international levels and those in the food industry working to control the relevant hazards in the fresh fruits and vegetables. the development of improved mitigation and intervention measures.
Author : World Health Organization,Food and Agriculture Organization of the United Nations
Publisher : World Health Organization
Page : 144 pages
File Size : 44,9 Mb
Release : 2024-01-15
Category : Medical
ISBN : 9789240078826
In response to a request from the 52nd Session of the Codex Committee on Food Hygiene (CCFH), the FAO/WHO Joint Expert Meetings on Microbiological Risk Assessment (JEMRA) convened this meeting, to collate and assess the most recent scientific information relating to the control of non-typhoidal (NT)-Salmonella spp. in chicken meat. The assessment included a review of the Codex Guidelines for the Control of Campylobacter and Salmonella in Chicken Meat (CXG 78-2011). The Campylobacter will be reviewed by another meeting. The expert consultation noted that no single control measure was sufficiently effective in reducing either the prevalence or the level of contamination of broilers and poultry meat with NT-Salmonella spp. Instead, it was emphasized that control strategies based on multiple intervention steps would have the greatest impact on controlling NT-Salmonella spp. in the broiler production chain. This report describes the output of this expert meeting and the advice herein is useful for both risk assessors and risk managers, at national and international levels and those in the food industry working to control the hazard in poultry.
Author : World Health Organization,Food and Agriculture Organization of the United Nations
Publisher : World Health Organization
Page : 140 pages
File Size : 50,9 Mb
Release : 2023-03-27
Category : Medical
ISBN : 9789240066281
Author : Food and Agriculture Organization of the United Nations,World Health Organization
Publisher : Food & Agriculture Org.
Page : 204 pages
File Size : 41,8 Mb
Release : 2023-02-10
Category : Technology & Engineering
ISBN : 9789251375716
Water is used for a wide range of activities in the dairy sector, which consumes a substantial volume of first-use drinking water for production processes, cleaning and disinfection. There is a great potential to exploit possible sources of reusable water in the dairy sector. In 2020, the 43rd session of the Codex Alimentarius Commission approved the new work entitled ¡°Development of Guidelines for the Safe Use and Reuse of Water in Food Production¡± proposed by the 51st session of the Codex Committee on Food Hygiene. To support this work, the Joint FAO/WHO Expert Meeting on Microbiological Risk Assessment (JEMRA) was asked to provide scientific advice regarding safe use and reuse of water in the dairy sector. JEMRA convened an online meeting from 14 June to 2 July 2021 to provide clear and practical guidance on risk-based approaches to assess and manage fit-for-purpose water sourcing, use and reuse in the dairy sector. This report describes the output of this meeting to support the decision-making when applying the concept of fit-for-purpose water for use in the production and processing of dairy products.
Author : World Health Organization,Food and Agriculture Organization of the United Nations
Publisher : World Health Organization
Page : 112 pages
File Size : 51,9 Mb
Release : 2023-10-10
Category : Medical
ISBN : 9789240077959
Author : Anonim
Publisher : Fao
Page : 0 pages
File Size : 40,5 Mb
Release : 2004
Category : Food
ISBN : 9251051275
Jointly issued by the World Health Organization and the Food and Agriculture Organization. For interpretative summary of this report, see (ISBN 9251051267).
