Microbiological Risk Assessment Of Viruses In Foods Part 1 Food Attribution Analytical Methods And Indicators Meeting Report
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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.
Measures For The Control Of Campylobacter Spp In Chicken Meat
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Author : Food and Agriculture Organization of the United Nations
language : en
Publisher: Food & Agriculture Org.
Release Date : 2024-03-08
Measures For The Control Of Campylobacter Spp In Chicken Meat 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 2024-03-08 with Technology & Engineering categories.
To collate and assess the most recent scientific information relevant to the control of thermotolerant Campylobacter species in broiler production and chicken meat, the Joint FAO/WHO Expert Meeting on Microbiological Risk Assessment (JEMRA) convened a meeting in Rome, Italy in February 2023. The expert committee reviewed the available data on Campylobacter control including scientific literature published from 2008 to October 2022 and data submitted in response to a call for data for this meeting. The experts: 1) determined the quality and quantity of evidence of control measures for Campylobacter, 2) evaluated the impact of measures to control Campylobacter in the broiler production chain, 3) determined which hazard-based interventions pertained specifically to Campylobacter and which were general to the control of foodborne pathogens in the pre- and post-harvest broiler production chain, and 4) reviewed and recommended revisions to the Guidelines for the Control of Campylobacter and Salmonella in Chicken Meat. This report describes the output of this expert meeting and the advice herein is useful for both risk assessors and risk managers, at national and international levels and those in the food industry working to control the hazard in poultry.
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
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.
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
Comparative Quantification Of Health Risks Sexual And Reproductive Health
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Author : Majid Ezzati
language : en
Publisher: World Health Organization
Release Date : 2004
Comparative Quantification Of Health Risks Sexual And Reproductive Health written by Majid Ezzati 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 2004 with CD-ROMs categories.
Provides a comprehensive assessment of the scientific evidence on prevalence and the resulting health effects of a range of exposures that are know to be hazardous to human health, including childhood and maternal undernutrition, nutritional and physiological risk factors for adult health, addictive substances, sexual and reproductive health risks, and risks in the physical environments of households and communities, as well as among workers. This book is the culmination of over four years of scientific equiry and data collection, know as the comparative risk assessment (CRA) project.
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.
Official Methods Of Analysis Of Aoac International
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Author : William Horwitz
language : en
Publisher: Aoac International
Release Date : 2005-01-01
Official Methods Of Analysis Of Aoac International written by William Horwitz and has been published by Aoac International this book supported file pdf, txt, epub, kindle and other format this book has been release on 2005-01-01 with Science categories.