Joint FAO/WHO Expert Meeting on Microbiological Risk Assessment (JEMRA)

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 UN Food and Agriculture Organization (FAO) meetings focused on food attribution, analytical methods, and indicators.

Experts reviewed the scientific literature

Continue Reading WHO and FAO published a report ranking foodborne viruses

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

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 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