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 others had little to no effect.
The UN Food and Agriculture Organization (FAO) and World Health Organization (WHO) document found
Continue Reading Experts evaluate methods to control Campylobacter in chicken meat
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 foods took place in Geneva, Switzerland, after a related request by the Codex Committee on Food Hygiene in 2022. The committee
Continue Reading Scientists discuss ways to control foodborne viruses
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 decisions. It consists of 30 indicators that cover various aspects of food safety from farm to fork.
It relies on
Continue Reading Belgium shares benefits of food safety barometer
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 (FAO) and World Health Organization (WHO) document covers hazards in produce.
The Joint FAO/WHO Expert Meeting on Microbial Risk Assessment (JEMRA)
Continue Reading FAO and WHO release produce and poultry meat reports
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 norovirus in terms of clinical severity by scientists at a recent meeting organized by the World Health Organization (WHO) and
Continue Reading Norovirus tops expert ranking of foodborne viruses
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 (FAO) and World Health Organization (WHO) document covers leafy vegetables and herbs, berries and tropical fruits, melons and tree fruits
Continue Reading FAO and WHO release full report on hazards in produce
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 Expert Meeting on Microbiological Risk Assessment (JEMRA) event, at FAO headquarters in Rome on Sept. 18 to 22, will work on
Continue Reading FAO and WHO plan meeting on foodborne viruses
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 highlights the need for improved labeling about correct preparation and businesses need to assess the potential impacts of climate change
Continue Reading Scientists assess Listeria risk in three food categories
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 by gaps in knowledge about how different types can cause severe disease.
In 2019, a joint FAO/WHO Expert Meeting on
Continue Reading Researchers test new E. coli approach to help risk management
Scientists have looked at a range of interventions related to Campylobacter in poultry meat.
The Joint FAO/WHO Expert Meeting on Microbial Risk Assessment (JEMRA) reviewed recent data and evidence and provided scientific advice on control measures for Campylobacter jejuni and Campylobacter coli in the broiler production chain.
Campylobacter was behind
Continue Reading Experts assess methods to control Campylobacter in poultry