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Book (stand-alone)Technical reportToxicological evaluation of certain veterinary drug residues in food: prepared by the ninety-eighth meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA)
WHO Food Additives Series, No. 89
2025Also available in:
No results found.The monographs contained in this volume were prepared at the ninety-eighth meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), which met at the headquarters of the Food and Agriculture Organization of the United Nations (FAO) in Rome, Italy, on 20–29 February 2024. The toxicological monographs in this volume summarize data on the veterinary drug residues that were evaluated toxicologically by the Committee: clopidol, fumagillin dicyclohexylmine, and imidacloprid. Annexed to the report is a summary of the Committee’s recommendations on these drugs, including acceptable daily intakes (ADIs), acute reference doses (ARfDs) and proposed maximum residue limits (MRLs). This volume and others in the WHO Food Additives Series contain information that is useful to those who produce and use food additives and veterinary drugs and those involved with controlling contaminants in food, government and food regulatory officers, industrial testing laboratories, toxicological laboratories and universities. -
Book (stand-alone)Technical reportToxicological evaluation of certain veterinary drug residues in food: prepared by the ninety-fourth meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA) 2023
Also available in:
No results found.This volume contains monographs prepared at the ninety-fourth meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), which met in a virtual format, from 16 to 27 May 2022. The toxicological monographs in this volume summarize data on the veterinary drug residues that were evaluated toxicologically by the Committee: imidacloprid and nicarbazin. Annexed to the report is a summary of the Committee’s recommendations on these and other drugs (ivermectin and selamectin) discussed at the ninety-fourth meeting, including acceptable daily intakes (ADIs), acute reference doses (ARfDs) and proposed maximum residue limits (MRLs). This volume and others in the WHO Food Additives Series contain information that is useful to those who produce and use food additives and veterinary drugs, and those involved with controlling contaminants in food, government and food regulatory officers, industrial testing laboratories, toxicological laboratories and universities. -
Book (stand-alone)Technical reportEvaluation of certain veterinary drug residues in food: ninety-fourth report of the Joint FAO/WHO Expert Committee on Food Additives
WHO Technical Report Series, no. 1041
2022Also available in:
No results found.This report represents the conclusions of a Joint FAO/WHO Expert Committee convened to evaluate the safety of residues of certain veterinary drugs in food and to recommend maximum levels for such residues in food. The first part of the report considers general principles regarding the evaluation of residues of veterinary drugs within the terms of reference of the Joint FAO/WHO Expert Committee on Food Additives (JECFA). It covers topics such as the parallel review process; estimation of dietary exposure to veterinary drug residues; a risk-based decision tree approach for safety evaluation; assessment of the potential effects of residues on the human intestinal microbiome. Summaries follow the Committee’s evaluations of toxicological and residue data on a variety of veterinary drugs: two antiparasitic agents (imidacloprid, ivermectin) and one coccidiostat (nicarbazin). Additionally, further evaluation of the parasiticide selamectin is included as part of a pilot in support of the proposed parallel review process. Annexed to the report is a summary of the Committee’s recommendations on these drugs, including acceptable daily intakes and proposed maximum residue limits.
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Book (series)Technical studyLatin America and the Caribbean - Regional Overview of Food Security and Nutrition 2023
Statistics and trends
2023Also available in:
The 2023 edition of the Regional Overview of Food Security and Nutrition in Latin America and the Caribbean presents an update of the data and trends in food security and nutrition in recent years. The impact of the COVID-19 pandemic, the climate crisis and the conflict in Ukraine, as well as the economic slowdown, rising food inflation and income inequality have had an impact on regional figures. The most recent data shows that, between 2021 and 2022, progress was made in reducing hunger and food insecurity in Latin America and the Caribbean. However, the progress achieved is far from the targets established to meet SDG 2 of ending hunger. In addition, one in five people in the region cannot access a healthy diet and malnutrition in all its forms, including child stunting, micronutrient deficiencies and obesity continue to be a major challenge. -
Book (series)FlagshipRegional Overview of Food Security and Nutrition – Latin America and the Caribbean 2022
Towards improving affordability of healthy diets
2023Also available in:
Regional Overview present the regional food security and nutrition situation, including trends of undernourishment, food insecurity and all forms of malnutrition, together with other indicators that could help the understanding of the causes of hunger and malnutrition. This edition offers a regional overview of the socioeconomic state of the region; national and regional data and trends regarding the costs and affordability of healthy diets; the possible drivers behind the high cost of healthy diets and their unaffordability; and introduces policies and investments around the region that aim to reduce the cost of nutritious foods and improve the affordability of healthy diets. -
Book (series)FlagshipThe State of Food and Agriculture 2019
Moving forward on food loss and waste reduction
2019The need to reduce food loss and waste is firmly embedded in the 2030 Agenda for Sustainable Development. Food loss and waste reduction is considered important for improving food security and nutrition, promoting environmental sustainability and lowering production costs. However, efforts to reduce food loss and waste will only be effective if informed by a solid understanding of the problem. This report provides new estimates of the percentage of the world’s food lost from production up to the retail level. The report also finds a vast diversity in existing estimates of losses, even for the same commodities and for the same stages in the supply chain. Clearly identifying and understanding critical loss points in specific supply chains – where considerable potential exists for reducing food losses – is crucial to deciding on appropriate measures. The report provides some guiding principles for interventions based on the objectives being pursued through food loss and waste reductions, be they in improved economic efficiency, food security and nutrition, or environmental sustainability.