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Novel Food Production

The First FAO/WHO/AU International Food Safety Conference Addis Ababa, 12-13 February 2019













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    Meeting
    Novel analytical methods and models for enhanced food safety
    The First FAO/WHO/AU International Food Safety Conference, Addis Ababa, 12-13 February 2019
    2019
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    Book (series)
    Safety and Quality of Water Used in Food Production and Processing
    Meeting report
    2019
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    Water is a major input in food, from primary production through all stages in the food value chain to consumption. The safest option in food production might be the use of water only of potable or drinking water quality; however, this is often not a feasible, practical or responsible solution and water of different quality could be fit for some purposes, provided it does not compromise the safety of the final product for the consumer. When used alone, numbers of E. coli present in water are not an appropriate measure of water safety. Instead, an assessment of the fitness-for-purpose and the microbiological criteria of water required to maintain product safety should be risk-based. Decision trees and matrices were developed to assist stakeholders in making decisions on the water’s fitness in fresh produce productions, fishery products and water reuse scenarios. Communication tools, including education and training and programmes to encourage behaviour change, are essential for effective risk management of water use in food chains.
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    Meeting
    Policy Considerations for the Development and Adoption of Technologies for Local Food Value Chains
    The First FAO/WHO/AU International Food Safety Conference Addis Ababa, 12-13 February 2019
    2019

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