Experts working on guidance for toxins in mollusks have made several recommendations for further research.
The guidance is intended to support the development of sampling, analysis and management approaches for
More details have been shared about the process of developing models to improve knowledge about the risks associated with Listeria monocytogenes.
The Food and Agriculture Organization of the United Nations
WHO and FAO have published the full report of an exercise that ranked foodborne viruses according to frequency and severity.
The first part of the World Health Organization (WHO) and
According to scientists, no interventions precisely control Campylobacter on meat.
Several methods have been tested with mixed success. Some showed promise in reducing prevalence in specific stages of production, while
Experts have assessed prevention and intervention methods to tackle foodborne viruses in different products.
In February, the Joint FAO/WHO Expert Meeting on Microbiological Risk Assessment (JEMRA) on viruses in
A food safety barometer in Belgium has found improvements in the country during the past decade.
The purpose is to measure food safety and enable evidence-based risk management and policy
FAO and WHO have published two complete reports on microbial hazards in fruits and vegetables and measures to control Salmonella in poultry meat.
The first UN Food and Agriculture Organization
Experts have named norovirus the leading cause of viral foodborne illness, followed by Hepatitis A and Hepatitis E.
Hepatitis A and E viruses were ranked equally but higher compared to
FAO and WHO have published the full report of an analysis looking at reducing the risk of microbiological hazards in fresh fruits and vegetables.
The UN Food and Agriculture Organization
The UN Food and Agriculture Organization (FAO) and World Health Organization (WHO) are set to hold an expert meeting on viruses in food later this month.
The Joint FAO/WHO
Experts have made several recommendations ahead of a potential update to guidelines relating to the control of Listeria in food.
Consumer practices deviating from the intended use of a food
A new approach could improve risk management decisions around Shiga toxin-producing E. coli (STEC), according to a study.
Risk classification and management of STEC isolated from food has been hampered
