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FAO Veterinary Public Health and Food and Feed Safety Programme: the Safety of Animal Products from Farm to Fork








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    Book (series)
    Good practices for the meat industry 2004
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    In recent years, public concern about the safety of foods of animal origin has heightened due to problems that have arisen with bovine spongiform encephalopathy (BSE), as well as with outbreaks of food-borne bacterial infections, and food contamination with toxic agents (e.g. dioxin). These problems have serious implications for national food safety, the development of the animal products industry and for international trade in livestock products. The purpose of this manual on Good pract ices for the meat industry is to provide updated comprehensive information and practical guidelines for the implementation of the new Code of hygienic practice for meat, when adopted by the Codex Alimentarius Commission. The publication is intended to guide managers of abattoirs and the meat industry. It will also be of value to veterinarians engaged in meat inspection, with their supervisory roles in meat hygiene. The manual is published in detachable modules and also serves as a trai ning resource.
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    Meeting
    Statistical Information on Food-borne Disease In Europe microbiological and chemical hazards 2002
    Foodborne disease caused by microbiological hazards is a large and growing public health problem. Most countries with systems for reporting cases of foodborne diseases have documented significant increases over the past few decades in the incidence of diseases caused by micro-organisms in food, including Salmonella spp., Campylobacter jejuni, Listeria monocytogenes or E. coli O157 among others. Chemicals are a significant source of foodborne diseases, although effects are often difficult to link with a particular food. Chemical contaminants in food include natural toxicants such as mycotoxins or environmental contaminants such as dioxins, mercury, lead, and radionuclides. Food additives, pesticide and veterinary drugs are widely used too and it is essential to assure that these uses are safe. Surveillance of foodborne disease and food contamination monitoring are essential tools for risk assessment. For this reason main efforts are directed to the development of adequate meth ods of surveillance of foodborne diseases and food contamination monitoring to provide the necessary data for quantitative microbiological and chemical risk assessment. This paper presents both data on foodborne diseases in the European Region and information on chemical contaminants, additives and residues in foods that may have an adverse impact in health. Future directions to prevent both microbiological and chemical hazards are discussed.
  • Thumbnail Image
    Book (series)
    ممارسات جيدة لصناعة اللحوم 2006
    In recent years, public concern about the safety of foods of animal origin has heightened due to problems that have arisen with bovine spongiform encephalopathy (BSE), as well as with outbreaks of food-borne bacterial infections, and food contamination with toxic agents (e.g. dioxin). These problems have serious implications for national food safety, the development of the animal products industry and for international trade in livestock products. The purpose of this manual on Good pract ices for the meat industry is to provide updated comprehensive information and practical guidelines for the implementation of the new Code of hygienic practice for meat, when adopted by the Codex Alimentarius Commission. The publication is intended to guide managers of abattoirs and the meat industry. It will also be of value to veterinarians engaged in meat inspection, with their supervisory roles in meat hygiene. The manual is published in detachable modules and also serves as a trai ning resource.
  • Thumbnail Image
    Book (series)
    Good practices for the meat industry 2004
    Also available in:

    In recent years, public concern about the safety of foods of animal origin has heightened due to problems that have arisen with bovine spongiform encephalopathy (BSE), as well as with outbreaks of food-borne bacterial infections, and food contamination with toxic agents (e.g. dioxin). These problems have serious implications for national food safety, the development of the animal products industry and for international trade in livestock products. The purpose of this manual on Good pract ices for the meat industry is to provide updated comprehensive information and practical guidelines for the implementation of the new Code of hygienic practice for meat, when adopted by the Codex Alimentarius Commission. The publication is intended to guide managers of abattoirs and the meat industry. It will also be of value to veterinarians engaged in meat inspection, with their supervisory roles in meat hygiene. The manual is published in detachable modules and also serves as a trai ning resource.
  • Thumbnail Image
    Meeting
    Statistical Information on Food-borne Disease In Europe microbiological and chemical hazards 2002
    Foodborne disease caused by microbiological hazards is a large and growing public health problem. Most countries with systems for reporting cases of foodborne diseases have documented significant increases over the past few decades in the incidence of diseases caused by micro-organisms in food, including Salmonella spp., Campylobacter jejuni, Listeria monocytogenes or E. coli O157 among others. Chemicals are a significant source of foodborne diseases, although effects are often difficult to link with a particular food. Chemical contaminants in food include natural toxicants such as mycotoxins or environmental contaminants such as dioxins, mercury, lead, and radionuclides. Food additives, pesticide and veterinary drugs are widely used too and it is essential to assure that these uses are safe. Surveillance of foodborne disease and food contamination monitoring are essential tools for risk assessment. For this reason main efforts are directed to the development of adequate meth ods of surveillance of foodborne diseases and food contamination monitoring to provide the necessary data for quantitative microbiological and chemical risk assessment. This paper presents both data on foodborne diseases in the European Region and information on chemical contaminants, additives and residues in foods that may have an adverse impact in health. Future directions to prevent both microbiological and chemical hazards are discussed.
  • Thumbnail Image
    Book (series)
    ممارسات جيدة لصناعة اللحوم 2006
    In recent years, public concern about the safety of foods of animal origin has heightened due to problems that have arisen with bovine spongiform encephalopathy (BSE), as well as with outbreaks of food-borne bacterial infections, and food contamination with toxic agents (e.g. dioxin). These problems have serious implications for national food safety, the development of the animal products industry and for international trade in livestock products. The purpose of this manual on Good pract ices for the meat industry is to provide updated comprehensive information and practical guidelines for the implementation of the new Code of hygienic practice for meat, when adopted by the Codex Alimentarius Commission. The publication is intended to guide managers of abattoirs and the meat industry. It will also be of value to veterinarians engaged in meat inspection, with their supervisory roles in meat hygiene. The manual is published in detachable modules and also serves as a trai ning resource.
  • Thumbnail Image
    Book (series)
    Good practices for the meat industry 2004
    Also available in:

    In recent years, public concern about the safety of foods of animal origin has heightened due to problems that have arisen with bovine spongiform encephalopathy (BSE), as well as with outbreaks of food-borne bacterial infections, and food contamination with toxic agents (e.g. dioxin). These problems have serious implications for national food safety, the development of the animal products industry and for international trade in livestock products. The purpose of this manual on Good pract ices for the meat industry is to provide updated comprehensive information and practical guidelines for the implementation of the new Code of hygienic practice for meat, when adopted by the Codex Alimentarius Commission. The publication is intended to guide managers of abattoirs and the meat industry. It will also be of value to veterinarians engaged in meat inspection, with their supervisory roles in meat hygiene. The manual is published in detachable modules and also serves as a trai ning resource.
  • Thumbnail Image
    Meeting
    Statistical Information on Food-borne Disease In Europe microbiological and chemical hazards 2002
    Foodborne disease caused by microbiological hazards is a large and growing public health problem. Most countries with systems for reporting cases of foodborne diseases have documented significant increases over the past few decades in the incidence of diseases caused by micro-organisms in food, including Salmonella spp., Campylobacter jejuni, Listeria monocytogenes or E. coli O157 among others. Chemicals are a significant source of foodborne diseases, although effects are often difficult to link with a particular food. Chemical contaminants in food include natural toxicants such as mycotoxins or environmental contaminants such as dioxins, mercury, lead, and radionuclides. Food additives, pesticide and veterinary drugs are widely used too and it is essential to assure that these uses are safe. Surveillance of foodborne disease and food contamination monitoring are essential tools for risk assessment. For this reason main efforts are directed to the development of adequate meth ods of surveillance of foodborne diseases and food contamination monitoring to provide the necessary data for quantitative microbiological and chemical risk assessment. This paper presents both data on foodborne diseases in the European Region and information on chemical contaminants, additives and residues in foods that may have an adverse impact in health. Future directions to prevent both microbiological and chemical hazards are discussed.
  • Thumbnail Image
    Book (series)
    ممارسات جيدة لصناعة اللحوم 2006
    In recent years, public concern about the safety of foods of animal origin has heightened due to problems that have arisen with bovine spongiform encephalopathy (BSE), as well as with outbreaks of food-borne bacterial infections, and food contamination with toxic agents (e.g. dioxin). These problems have serious implications for national food safety, the development of the animal products industry and for international trade in livestock products. The purpose of this manual on Good pract ices for the meat industry is to provide updated comprehensive information and practical guidelines for the implementation of the new Code of hygienic practice for meat, when adopted by the Codex Alimentarius Commission. The publication is intended to guide managers of abattoirs and the meat industry. It will also be of value to veterinarians engaged in meat inspection, with their supervisory roles in meat hygiene. The manual is published in detachable modules and also serves as a trai ning resource.

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