Thumbnail Image

β-Carotene-rich Extract From Dunaliella Salina

Residue Monograph prepared by the meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), 84th meeting 2017














Also available in:
No results found.

Related items

Showing items related by metadata.

Users also downloaded

Showing related downloaded files

  • Thumbnail Image
    Book (series)
    Flagship
    The State of Food Security and Nutrition in the World 2020
    Transforming food systems for affordable healthy diets
    2020
    Updates for many countries have made it possible to estimate hunger in the world with greater accuracy this year. In particular, newly accessible data enabled the revision of the entire series of undernourishment estimates for China back to 2000, resulting in a substantial downward shift of the series of the number of undernourished in the world. Nevertheless, the revision confirms the trend reported in past editions: the number of people affected by hunger globally has been slowly on the rise since 2014. The report also shows that the burden of malnutrition in all its forms continues to be a challenge. There has been some progress for child stunting, low birthweight and exclusive breastfeeding, but at a pace that is still too slow. Childhood overweight is not improving and adult obesity is on the rise in all regions.The report complements the usual assessment of food security and nutrition with projections of what the world may look like in 2030, if trends of the last decade continue. Projections show that the world is not on track to achieve Zero Hunger by 2030 and, despite some progress, most indicators are also not on track to meet global nutrition targets. The food security and nutritional status of the most vulnerable population groups is likely to deteriorate further due to the health and socio economic impacts of the COVID-19 pandemic.The report puts a spotlight on diet quality as a critical link between food security and nutrition. Meeting SDG 2 targets will only be possible if people have enough food to eat and if what they are eating is nutritious and affordable. The report also introduces new analysis of the cost and affordability of healthy diets around the world, by region and in different development contexts. It presents valuations of the health and climate-change costs associated with current food consumption patterns, as well as the potential cost savings if food consumption patterns were to shift towards healthy diets that include sustainability considerations. The report then concludes with a discussion of the policies and strategies to transform food systems to ensure affordable healthy diets, as part of the required efforts to end both hunger and all forms of malnutrition.
  • Thumbnail Image
    Document
    Other document
    General principles of food hygiene 2023
    Also available in:

    This document outlines the general principles that should be understood and followed by food business operators at all stages of the food chain and that provide a basis for competent authorities to oversee food safety and suitability.This edition contains a new annex which introduces tools to determine the critical control points in a hazard analysis and critical control point (HACCP) system.The term "Codex Alimentarius" is Latin and means "food code”. Codex standards are international food texts, i.e. standards, codes of practice, codes of hygienic practice, guidelines and other recommendations, established to protect the health of the consumers and to ensure fair practices in the food trade. The collection of food standards and related texts adopted by the Codex Alimentarius Commission is known as the Codex Alimentarius.
  • Thumbnail Image
    Brochure, flyer, fact-sheet
    Brochure
    The burden of foodborne diseases and the benefits of investing in safe food 2018
    Access to sufficient amounts of safe and nutritious food is a basic requirement for human health. Foodborne hazards include a variety of pathogenic bacteria, viruses, parasites, harmful toxins and chemicals, causing a plethora of diseases from digestive tract infections to cancer. The World Health Organization (WHO) conservatively estimates that 600 million – almost 1 in 10 people in the world – fall ill after eating contaminated food leading to 33 million disability-adjusted life years (DALYs). This thematic brief for the First FAO/WHO/AU International Food Safety Conference outlines key issues – strategic direction of addressing unsafe food and foodborne diseases.