Microbiological Risk Assessment Of Viruses In Foods Part 1 Food Attribution Analytical Methods And Indicators
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Microbiological Risk Assessment Of Viruses In Foods Part 1 Food Attribution Analytical Methods And Indicators
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Author : FAO; WHO
language : en
Publisher: Food & Agriculture Org.
Release Date : 2024-11-29
Microbiological Risk Assessment Of Viruses In Foods Part 1 Food Attribution Analytical Methods And Indicators written by FAO; WHO and has been published by Food & Agriculture Org. this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-11-29 with Social Science categories.
In response to a request from the 53rd Session of the Codex Committee on Food Hygiene (CCFH), the Joint FAO/WHO Expert Meeting on Microbiological Risk Assessment (JEMRA) convened a meeting to review recent scientific developments, data and evidence associated with foodborne viruses.The Expert Committee: 1) reviewed the literature and available surveillance databases, and participated in an expert knowledge elicitation, which ranked foodborne viruses according to frequency and severity; 2) ranked the relevant food commodities of highest public health concern; 3) discussed methods for virus testing performed for outbreak investigation and product testing as part of surveillance and monitoring strategies; and 4) reviewed current and potential indicators for viral contamination.
Microbiological Risk Assessment Of Viruses In Foods Part 1 Food Attribution Analytical Methods And Indicators Meeting Report
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Author : World Health Organization
language : en
Publisher: World Health Organization
Release Date : 2024-11-28
Microbiological Risk Assessment Of Viruses In Foods Part 1 Food Attribution Analytical Methods And Indicators Meeting Report written by World Health Organization and has been published by World Health Organization this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-11-28 with Medical categories.
In response to a request from the 53rd Session of the Codex Committee on Food Hygiene (CCFH), the Joint FAO/WHO Expert Meeting on Microbiological Risk Assessment (JEMRA) convened a meeting to review recent scientific developments, data and evidence associated with foodborne viruses. The Expert Committee: 1) reviewed the literature and available surveillance databases, and participated in an expert knowledge elicitation, which ranked foodborne viruses according to frequency and severity; 2) ranked the relevant food commodities of highest public health concern; 3) discussed methods for virus testing performed for outbreak investigation and product testing as part of surveillance and monitoring strategies; and 4) reviewed current and potential indicators for viral contamination.
Joint Fao Who Literature Review Histamine In Salmonids
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Author : Food and Agriculture Organization of the United Nations
language : en
Publisher: Food & Agriculture Org.
Release Date : 2018-10-05
Joint Fao Who Literature Review Histamine In Salmonids written by Food and Agriculture Organization of the United Nations and has been published by Food & Agriculture Org. this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-10-05 with Food poisoning categories.
Histamine is a naturally occurring substance that is derived from the decarboxylation of amino acids. It can be present in certain foods containing free histidine. Certain bacteria produce the enzyme histidine decarboxylase during growth. This enzyme reacts with free histidine, a naturally occurring amino acid that is present in higher proportions in certain species of fish, particularly those of the Scombridae and Scomberesocidae families. The result is the formation of histamine. Histamine poisoning is often referred to as scombrotoxin fish poisoning (SFP) because of the frequent association of the illness with the consumption of spoiled scombroid fish. SFP is most commonly linked to fish that have a high level of free histidine. Histamine formation is then dependent on the time/temperature conditions under which the fish is handled. Even in fish with high levels of free histidine, the available data suggest that high histamine levels are as a result of gross time/temperature abuse during handling and storage. Compared with scombroid fish, which have free histidine levels ranging from approximately 5 000 mg/kg to 20 000 mg/kg, most species in the Salmonidae family have less than 1000 mg/kg histidine. Nevertheless some concerns have been raised about the potential risk of SPF or SPF-like illness linked to Salmonidae, considering these fish are globally traded with 80% of global production entering international trade. This report describes the methods and findings of a comprehensive literature review undertaken to assess the scientific evidence regarding the risk of histamine development in fish of the family Salmonidae and the potential impact for human health.
Who Estimates Of The Global Burden Of Foodborne Diseases
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Author : World Health Organization
language : en
Publisher:
Release Date : 2016-01-30
Who Estimates Of The Global Burden Of Foodborne Diseases written by World Health Organization and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-01-30 with Medical categories.
The report presents the first global and regional estimates of the burden of foodborne diseases. The large disease burden from food highlights the importance of food safety, particularly in Africa, South-East Asia and other regions. Despite the data gaps and limitations of these initial estimates, it is apparent that the global burden of foodborne diseases is considerable, and affects individuals of all ages, particularly children
Food Control System Assessment Tool Introduction And Glossary
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Author : Food and Agriculture Organization of the United Nations
language : en
Publisher: Food & Agriculture Org.
Release Date : 2019-07-09
Food Control System Assessment Tool Introduction And Glossary written by Food and Agriculture Organization of the United Nations and has been published by Food & Agriculture Org. this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-07-09 with Business & Economics categories.
The main objective of the tool is to propose a harmonized, objective and consensual basis to analyse the performance of a national food control system. It is intended to be used by countries as a supporting basis for self-assessment to identify priority areas of improvement and plan sequential and coordinated activities to reach expected outcomes, and by repeating the assessment on a regular basis, countries can monitor their progresses. The Tool is based on Codex principles and Guidelines for National Food Control Systems as well as other relevant Codex guidance for food control systems, which are referenced throughout the document. Its scope is given by the dual objectives quoted in Codex guidance for these systems: protect health of consumers and ensure fair practices in the food trade. This introductory volume presents the FAO/WHO Food Control System Assessment Tool, providing background to its development and outlining its main scope and objectives. It presents a thorough review of the assessment Tool structure, breaking it down into its constitutive elements (dimensions, sub-dimensions, competencies and assessment criteria). Finally, it gives an overview of the assessment approach, from the ratings to the descriptive analysis supporting the allocation of scores. The volume also contains a glossary of useful terms and the list of Codex documents referenced in the Tool.
Quantitative Microbial Risk Assessment
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Author : Charles N. Haas
language : en
Publisher: John Wiley & Sons
Release Date : 2014-07-08
Quantitative Microbial Risk Assessment written by Charles N. Haas and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-07-08 with Technology & Engineering categories.
Provides the latest QMRA methodologies to determine infection risk cause by either accidental microbial infections or deliberate infections caused by terrorism • Reviews the latest methodologies to quantify at every step of the microbial exposure pathways, from the first release of a pathogen to the actual human infection • Provides techniques on how to gather information, on how each microorganism moves through the environment, how to determine their survival rates on various media, and how people are exposed to the microorganism • Explains how QMRA can be used as a tool to measure the impact of interventions and identify the best policies and practices to protect public health and safety • Includes new information on genetic methods • Techniques use to develop risk models for drinking water, groundwater, recreational water, food and pathogens in the indoor environment
A Framework For Assessing Effects Of The Food System
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Author : National Research Council
language : en
Publisher: National Academies Press
Release Date : 2015-06-17
A Framework For Assessing Effects Of The Food System written by National Research Council and has been published by National Academies Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-06-17 with Medical categories.
How we produce and consume food has a bigger impact on Americans' well-being than any other human activity. The food industry is the largest sector of our economy; food touches everything from our health to the environment, climate change, economic inequality, and the federal budget. From the earliest developments of agriculture, a major goal has been to attain sufficient foods that provide the energy and the nutrients needed for a healthy, active life. Over time, food production, processing, marketing, and consumption have evolved and become highly complex. The challenges of improving the food system in the 21st century will require systemic approaches that take full account of social, economic, ecological, and evolutionary factors. Policy or business interventions involving a segment of the food system often have consequences beyond the original issue the intervention was meant to address. A Framework for Assessing Effects of the Food System develops an analytical framework for assessing effects associated with the ways in which food is grown, processed, distributed, marketed, retailed, and consumed in the United States. The framework will allow users to recognize effects across the full food system, consider all domains and dimensions of effects, account for systems dynamics and complexities, and choose appropriate methods for analysis. This report provides example applications of the framework based on complex questions that are currently under debate: consumption of a healthy and safe diet, food security, animal welfare, and preserving the environment and its resources. A Framework for Assessing Effects of the Food System describes the U.S. food system and provides a brief history of its evolution into the current system. This report identifies some of the real and potential implications of the current system in terms of its health, environmental, and socioeconomic effects along with a sense for the complexities of the system, potential metrics, and some of the data needs that are required to assess the effects. The overview of the food system and the framework described in this report will be an essential resource for decision makers, researchers, and others to examine the possible impacts of alternative policies or agricultural or food processing practices.
Food Safety Handbook
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Author : International Finance Corporation
language : en
Publisher: World Bank Publications
Release Date : 2020-07-06
Food Safety Handbook written by International Finance Corporation and has been published by World Bank Publications this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-07-06 with Technology & Engineering categories.
The Food Safety Handbook: A Practical Guide for Building a Robust Food Safety Management System, contains detailed information on food safety systems and what large and small food industry companies can do to establish, maintain, and enhance food safety in their operations. This new edition updates the guidelines and regulations since the previous 2016 edition, drawing on best practices and the knowledge IFC has gained in supporting food business operators around the world. The Food Safety Handbook is indispensable for all food business operators -- anywhere along the food production and processing value chain -- who want to develop a new food safety system or strengthen an existing one.
Food Spoilage Microorganisms
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Author : Clive de W. Blackburn
language : en
Publisher:
Release Date : 2006
Food Spoilage Microorganisms written by Clive de W. Blackburn and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006 with Science categories.
Annotation Action by microorganisms is a common means of food spoilage and ensuring that a product has a suitable shelf-life is a critical factor in food quality. With current trends towards less-severe processing techniques, reduced use of preservatives and higher consumption of perishable foods such as fresh fruit and vegetables, the deterioration of foods by microbial spoilage is an increasing problem for the food industry. Methods to detect, analyse and manage food spoilage are reviewed in the opening parts of this collection. The following chapters focus on important yeasts, moulds and bacteria, their classification, growth characteristics and detection and the implications of these factors for their control in food products. CONTENTS Part 1 Detection and analysis of food spoilage: Quantitative detection and identification methods for microbial spoilage; Detection, identification and enumeration methods for spoilage yeasts; Detection, identification and enumeration methods for spoilage moulds; Modelling microbial spoilage; Determining the stability and shelf-life of foods. Part 2 Managing food spoilage: Managing microbial spoilage in the dairy industry; Managing microbial spoilage in cereal and baking products; Managing microbial spoilage in the meat industry. Part 3 Spoilage yeasts: Zygosaccharomyces; Saccharomyces; Candida; Dekkera/Brettanomyces spp.. Part 4 Spoilage moulds: Zygomycetes; Penicillium and related genera; Aspergillus and related teleomorphs. Part 5 Spoilage bacteria: Pseudomonas; Enterobacteriaceae; Lactic acid bacteria; Spore-forming bacteria.
Encyclopedia Of Food Safety
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Author : Yasmine Motarjemi
language : en
Publisher:
Release Date : 2014
Encyclopedia Of Food Safety written by Yasmine Motarjemi and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014 with Food categories.