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Book (series)Technical studyRisk Characterization of Microbiological Hazards in Foods. Microbiological Risk Assessment Series (MRA) 17 2009
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No results found.Risk characterization is one of the four steps of microbiological risk assessment. It is defined as an estimation of the probability of occurrence and severity of known or potential adverse health effects in a population based on the preceding steps of hazard identification, hazard characterization and exposure assessment. It comprises the results of the risk assessment in the form of risk estimates and risk descriptions and provides the best available science-based evidence to support food safe ty management. This volume presents guidelines for risk characterization of microbiological hazards in foods. These guidelines provide descriptive guidance on how to conduct risk characterization in various contexts, and utilizing a variety of tools and techniques. They have been developed in recognition of the fact that a reliable estimation of risk is critical to the overall risk assessment. This volume and others i n t h i s Microbiological Risk Assessment Series contain information that is u seful to both risk assessors and risk managers, including international scientific committees, the Codex Alimentarius Commission, governments and food regulatory agencies, scientists, food producers and industries and other people or institutions with an interest in the area of microbiological hazards in foods, their impact on human health and food trade and their control. -
Book (series)Technical reportRisk Assessment of Vibrio vulnificus in Raw Oysters. Interpretative Summary and Technical Report. Microbiological Risk Assessment Series (MRA) 8 2005The 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)Technical studyEnterohaemorrhagic Escherichia coli in Raw Beef and Beef Products: Approaches for the Provision of Scientific Advice. Microbiological Risk Assessment Series (MRA) 18 2011
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No results found.The specific objectives of the meeting were to: • Review the existing risk assessments on EHEC in terms of (a) their fulfilling their scope and providing the basis for scientifically-based risk-management actions; and (b) their potential application (in whole or on a modular basis) to the development of a risk assessment at the international level. • Consider the risk management actions, if any, taken to date that were based on risk assessment and identify the strengths and weakness of the risk assessments from a risk management perspective, in particular identifying when and why the risk assessments did not meet the needs of risk managers. • Identify the key issues currently faced by risk managers in terms of addressing the problems associated with EHEC in raw beef and beef products. Considering the output of the above objectives and the existing data on EHEC in raw beef and beef products, provide guidance to FAO and WHO on the specific areas to be addressed in any future work on this issue, and how to address them.
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DocumentBulletinNon-wood news
An information bulletin on Non-Wood Forest Products
2007Also available in:
No results found.Behind the new-look Non-Wood News is the usual wealth of information from the world of NWFPs. The Special Features section covers two different aspects of NWFPs: a specific product (bamboo) and a developing market (cosmetics and beauty care). Bamboo is versatile: it can be transformed, for example, into textiles, charcoal, vinegar, green plastic or paper and can also be used as a food source, a deodorant, an innovative building material and to fuel power stations. Reports indicate that natural c osmetics and beauty care are a huge global market, with forecasts indicating an annual growth of 9 percent through 2008. The Special Feature on Forest cosmetics: NWFP use in the beauty industry builds on this and includes information industry interest and marketing strategies (consumers are being drawn to natural products and thus their content is emphasized). As can be seen from the articles on shea butter in Africa and thanakha in Myanmar, many societies have always used and benefited from nat ural cosmetics. This issue includes other examples of traditional knowledge, such as the uses of the secretions of a poisonous tree frog in Brazil and the use by the traditional healers in India of allelopathic knowledge. -
ProjectProgramme / project reportAppropriate food packaging solutions for developing countries 2011
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No results found.The study was undertaken to serve as a basis for the international congress Save Food!, taking place from 16 to 17 May 2011, at the international packaging industry fair Interpack2011 in Düsseldorf, Germany. Save Food! has been co organized by Interpack2011 and FAO, aiming to raise awareness on global food losses and waste. In addition, Save Food! brings to the attention of the international packaging industry the constraints faced by the small- and medium-scale food processing industries in dev eloping countries to obtain access to adequate packaging materials which are economically feasible. -
Book (stand-alone)Technical studyAppropriate food packaging solutions for developing countries 2014The study was undertaken to serve as a basis for the international congress Save Food!, taking place from 16 to 17 May 2011, at the international packaging industry fair Interpack2011 in Düsseldorf, Germany. Save Food! has been co organized by Interpack2011 and FAO, aiming to raise awareness on global food losses and waste. In addition, Save Food! brings to the attention of the international packaging industry the constraints faced by the small- and medium-scale food processing industries in dev eloping countries to obtain access to adequate packaging materials which are economically feasible. This revised edition, dated 2014, contains a new section on investment opportunities in developing countries (paragraph 3.7).