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Microbiological hazards in spices and dried aromatic herbs

Meeting report











FAO and WHO. 2022. Microbiological hazards in spices and dried aromatic herbs. Meeting report. Microbiological Risk Assessment Series No. 27. Rome. 




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    Microbiological Hazards in Fresh Leafy Vegetables and Herbs: Meeting Report. Microbiological Risk Assessment Series (MRA) 14 2008
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    This FAO/WHO Expert meeting was convened on 5-9 May 2008 in Bangkok, Thailand, to address the request for scientific advice received from the 39th Session of the Codex Committee on Food Hygiene (CCFH) on the microbiological hazards associated with leafy vegetables and herbs. In responding to the questions posed by the CCFH, the meeting addressed the pathways for contamination, survival and persistence of microbiological hazards associated with leafy vegetables and herbs, and the potent ial management options from primary production through to the consumer. Consideration was given to all aspects of the farm to fork continuum, i.e. including pre-harvest and post-harvest.
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    Risk Assessment of Vibrio vulnificus in Raw Oysters. Interpretative Summary and Technical Report. Microbiological Risk Assessment Series (MRA) 8 2005
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    The Members of the Food and Agriculture Organization of the United Nations (FAO) and of the World Health Organization (WHO) have expressed concern regarding the level of safety of food both at national and international levels. Increasing foodborne disease incidence over the last decades seems, in many countries, to be related to an increase in disease caused by microorganisms in food. This concern has been voiced in meetings of the Governing Bodies of both Organizations and in the Cod ex Alimentarius Commission. It is not easy to decide whether the suggested increase is real or an artefact of changes in other areas, such as improved disease surveillance or better detection methods for microorganisms in foods. However, the important issue is whether new tools or revised and improved actions can contribute to our ability to lower the disease burden and provide safer food. Fortunately new tools, which can facilitate actions, seem to be on their way.
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    Book (series)
    Hazard Characterization for Pathogens in Food and Water. Guidelines. Microbiological Risk Assessment Series (MRA) 3 2003
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    These guidelines have been written for an informed audience, and may be used in different contexts. In an international context, the guidelines will provide guidance for hazard characterizations conducted by the Ad hoc Joint Expert Meetings on Microbiological Risk Assessment and in the development of the WHO Guidelines for Drinking Water Quality (GDWQ). At the national level, they will provide guidance for hazard characterizations conducted for government and regulatory authorities.

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