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Book (series)Technical studyFood safety in the context of limited food availability
Risk assessment of 3-MCPD and fatty acid esters in nutrient supplements and therapeutic food
2024Also available in:
No results found.Lipid-based nutrient supplements (LNS) and ready-to-use therapeutic food (RUTF) are used to prevent and treat malnutrition in children. They are often produced in regions experiencing food insecurity and include edible oils obtained from oleaginous seeds or fruits that must be refined to remove undesirable substances and ensure adequate shelf-life for the product. However, the formation of the heat-induced contaminants 3-monochloropropane-1,2-diol (3-MCPD) fatty acid esters and glycidyl fatty acid esters (GEs) may occur during the refining process of edible oils. 3-MCPD and its fatty acid esters are present in many other foodstuffs and most of the total lifetime exposure is attributed to foods other than LNS/RUTF. While the only Codex standard developed for 3-MCPD is for liquid condiments containing acid hydrolyzed vegetable proteins, no Codex standards are available for GEs. This publication provides an overview of risk assessments for 3-MCPD and GEs previously performed by the Joint FAO/WHO Expert Committee on Food Additives (JECFA), European Food Safety Authority (EFSA) and other authorities, based on chronic exposure. The use of LNS/RUTF is intended to be of finite duration and confined to a specific life stage. The aim of this report was to provide an assessment to characterize the risk of less-than-lifetime exposure to 3-MCPD (including 3-MCPD fatty acid esters) and GEs via LNS/RUTF in the context of limited food availability. The thresholds identified herein for concentrations of 3-MCPD and glycidol equivalents in LNS/RUTF products are considered to represent a level of exposure that is of low concern for human health. -
BookletCorporate general interestFood safety considerations to achieve best health outcomes under limited food availability situations
Case study
2022Also available in:
No results found.Food security means that all people, at all times, have physical, social, and economic access to sufficient, safe and nutritious food that meets their food preferences and dietary needs for an active and healthy life. Food safety is interlinked with and essential to achieving food security. In times of food insecurity, humanitarian relief in the form of food aid is often distributed by specialized organizations, such as the United Nations World Food Programme (WFP). Under conditions of food assistance there are food safety considerations that must be taken in account so as to carefully evaluate the impact on food availability while minimizing the risk of exposure to foodborne contaminants among the receiving population, who may already be vulnerable to malnutrition. This case study lays out food safety consideration that might be helpful in situations where the impact of limited food availability is mitigated through food aid, which is meant to ensure acceptable health using two scenarios– lead in maize and fumonisins in cereal grains. Risk management and recommendations are also provided on how to address these food safety issues. -
Book (stand-alone)Technical reportSafety evaluation of certain food additives and contaminants: Prepared by the eightieth meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA. Supplement 2: Pyrrolizidine alkaloids
WHO Food Additives Series, No. 71-S2
2020Also available in:
No results found.This volume contains monographs prepared at the eightieth meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), which met inRome, Italy, from 16 to 25 June 2015. The toxicological and dietary exposure monograph in this volume summarizes the safety and dietary exposure data on a contaminant group (pyrrolizidine alkaloids) discussed at the eightieth meeting. Monographs on seven food additives discussed at that meeting have been previously published in the WHO Food Additives series (FAS 71), and a monograph on a second contaminant group (non-dioxin-like polychlorinated biphenyls) has been published as a separate supplement in the WHO Food Additives series. 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.
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DocumentOther documentJoint FAO/WHO Expert Meeting on Microbial Risk Assessment (JEMRA) - Call for Experts and Data on the use of Omics-based Technologies in Microbiological Risk Assessment 2025
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Book (stand-alone)Normative documentCodex nutrient reference values
Especially for vitamins, minerals and protein
2019Also available in:
No results found.This publication explains how Codex and the Committee for Nutrition and Foods for Special Dietary Uses worked over several years to develop the Codex nutrient reference values for protein, 13 vitamins and 6 minerals in the Codex guidelines for nutrition labelling. Nutrient reference values (NRVs) are a set of values used in nutrition labelling; they are derived from authoritative recommendations for daily nutrient intake. This publication documents the process and decisions involved in reviewing the Codex NRVs for protein, vitamins and minerals and provides a valuable record of many years of original and complex technical work. The Codex Alimentarius, or "Food Code" is a collection of standards, guidelines and codes of practice adopted by the Codex Alimentarius Commission. The Commission, also known as CAC, is the central part of the Joint FAO/WHO Food Standards Programme and was established by the Food and Agriculture Organization of the United Nations (FAO) and World Health Organization (WHO), to protect consumer health and promote fair practices in food trade. Drawing from primary evidence from several countries and one region that historically managed their own healthy food data and reported on national nutrient intake values, the review, which ended in 2016, will play a role in informing the general population about healthy eating for the next 10-20 years and forms the basis for establishing a suite of required NRVs for more specific population groups, the first of which are older infants and young children. -
Book (stand-alone)General interest bookSoils for nutrition: state of the art 2022
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Food starts with soils, and as the target date to accomplish the SDGs grows closer, it is more urgent than ever to reverse soil degradation and tackle its effects on agrifood systems. This booklet aims to review the role of soil fertility in producing sufficient, safe, and more nourishing food for healthier plants, animals, and people. It also offers recommendations for solutions that can provide a more nutritious agrifood system for enhancing human health and wellbeing while protecting the environment. Soil fertility and nutrition involve processes at scales ranging from molecules to the entire planet. Our interventions in these processes may exacerbate the global challenges we face but can also be modified to solve them. This booklet contributes to understanding processes related to soil fertility from the perspectives of food production and food security, and the environmental and climate change impacts associated with fertilizer misuse and overuse. The booklet also outlines the main areas of opportunity and the way forward to solve the nutrient imbalance prevailing in our current agrifood systems.