Sodium is not a pathogen, but it, too, kills. Just ask the World Health Organization (WHO), which reports that two million of the eight million poor diet deaths can be blamed on high sodium intake. According to WHO, excess dietary sodium intake increases blood pressure and consequently increases the risk
Continue Reading FDA works to push down sodium levels
Tyson Foods, the largest chicken producer in the United States, has announced that it will remove the “No Antibiotics Ever” label from certain chicken products by the end of the year, according to media reports.
The Wall Street Journal first reported this development, stating that Tyson will remove the label
Continue Reading Tyson Foods to remove ‘No Antibiotics Ever’ label by end of year
Nations have highlighted the role of the food sector and risk of resistant infections as part of World Antimicrobial Awareness Week.
World Antimicrobial Awareness Week 2022, which began Nov. 18 and runs to Nov. 24, focuses on the actions needed to tackle antimicrobial resistance (AMR).
AMR occurs when bacteria, viruses
Continue Reading Countries share actions to tackle antimicrobial resistance
The FAO and WHO have highlighted a range of food safety hazards linked to eating seaweed plus a lack of data and regulation.
The United Nations Food and Agriculture Organization (FAO) and World Health Organization (WHO) said there was a need for a risk assessment of relevant seaweed hazards to
Continue Reading FAO and WHO shine food safety spotlight on seaweed
The World Health Organization (WHO) has issued two more calls as part of work to estimate the burden of foodborne diseases.
WHO is seeking support from independent consultants or groups of experts with experience to undertake systematic reviews and other studies on foodborne illness.
The first area is a review
Continue Reading WHO continues efforts to estimate scale of foodborne infections
Experts have evaluated a range of methods to combat microbial hazards in fruit and vegetables.
The Joint FAO/WHO Expert Meetings on Microbial Risk Assessment (JEMRA) covered the prevention and control of microbiological hazards in fresh fruits and vegetables and provided scientific advice on ways to control such hazards from primary
Continue Reading Scientists assess ways to control hazards in produce
The World Health Organization (WHO) has called for help as part of work to estimate the burden of foodborne disease.
WHO is seeking support from independent consultants or groups of experts with relevant experience to undertake systematic reviews and other studies on foodborne illness. The process is part of collecting
Continue Reading WHO wants help to estimate foodborne disease burden
Most countries in the Western Pacific do not have regulations to control food safety in novel foods, according to a survey.
Many pointed to the absence of national regulatory frameworks that could be applied to alternative proteins and the need for discussions on the rules and risk assessment for novel
Continue Reading Western Pacific nations lack novel food safety rules
Cereals and grains have topped a food safety risk ranking assessment by FAO and WHO.
Based on a request from the Codex Committee on Food Hygiene (CCFH), the Food and Agriculture Organization of the United Nations (FAO) and World Health Organization (WHO) ranked the foods of greatest concern from a
Continue Reading Cereals and grains top of FAO and WHO’s risk ranking
The number of food safety incidents involving an international network has stayed almost the same in the second quarter of 2022.
The International Food Safety Authorities Network (INFOSAN) was part of 46 alerts from April through June this year compared to 47 in the first quarter of 2022.
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Continue Reading Incidents remain stable for international food safety network