This report presented the outcome from the JEMRA meeting, which includes the: situation analysis concerning water use and reuse in the production and processing of fish and fishery products, analysis of case studies for different risk-based water use and reuse processing scenarios and species, water quality monitoring and the use of non-culture based microbiological methods, recommendations concerning the safety and quality of water used in fish production and processing, and critical research gaps and policy developments.

This report presented the outcome from the JEMRA meeting, which includes the: situation analysis concerning water use and reuse in the production and processing of fish and fishery products, analysis of case studies for different risk-based water use and reuse processing scenarios and species, water quality monitoring and the use of non-culture based microbiological methods, recommendations concerning the safety and quality of water used in fish production and processing, and critical research gaps and policy developments.

The Joint FAO/WHO Expert Meeting on Microbial Risk Assessment (JEMRA) on the pre- and post-harvest control of Campylobacter spp. in poultry meat was convened to review recent data and evidence on the topic and to provide scientific advice on control measures for thermotolerant Campylobacter species C. jejuni and C. coli in the broiler production chain. This document summarizes the conclusions of the meeting on the pre- and post-harvest control of Campylobacter spp. in poultry meat and is being made available to facilitate the deliberations of the upcoming Codex Committee on Food Hygiene (CCFH). The full report will be published as part of the Food and Agriculture Organization (FAO) and World Health Organization (WHO) Microbiological Risk Assessment (MRA) Series.

The fifth World Food Safety Day will be celebrated on 7 June 2023 to draw attention and inspire action to help prevent, detect and manage foodborne risks, contributing to food security, human health, economic prosperity, agricultural production, market access, tourism and sustainable development. This publication is a guide for all those who want to get involved.Available in Arabic, Chinese, English, French, Russian and Spanish.

In 2020, the 43rd session of the Codex Alimentarius Commission approved the new work entitled “Development of Guidelines for the Safe Use and Reuse of Water in Food Production” proposed by the 51st session of the Codex Committee on Food Hygiene. To support this work, the Joint FAO/WHO Expert Meeting on Microbiological Risk Assessment (JEMRA) was asked to provide scientific advice regarding safe use and reuse of water in the dairy sector. JEMRA convened an online meeting from 14 June to 2 July 2021 to provide clear and practical guidance on risk-based approaches to assess and manage fit-for-purpose water sourcing, use and reuse in the dairy sector. This report describes the output of this meeting to support the decision-making when...

Sprouts have different food safety concerns from other fresh fruits and vegetables because the conditions under which sprouts are produced (time, temperature, humidity, pH and nutrients) are ideal for foodborne pathogen growth. Outbreak investigations have demonstrated that foodborne pathogens found on sprouts most likely originate from the seed, but the contamination could also be attributed to the production environment. This report covers prevention and control measures specific to the primary production and handling of seed for sprouting, the production of sprouts and hygienic practices applicable to retail and food services. Recommendations for proper record keeping and the establishment of product traceability programmes that facilitate the identification and investigation of contaminated seed and sprouts in the event of an illness outbreak or...

This Chemical and Technical Assessment summarizes data and information that was submitted to JECFA for the safety assessment of lipase enzyme preparation from Thermomyces lanuginosis and Fusarium oxysporum expressed Aspergillus oryzae (lipase enzyme preparation). This document also discusses published information relevant to the safety of the A. oryzae production organism, the production strain, details related to the manufacturing, specifications, use, and use levels of lipase enzyme preparation in food. This document uses the expression “lipase” to refer to the modified enzyme and its amino acid sequence, and the expression “lipase enzyme preparation” to refer to the product formulated for commercial use.

This Chemical and Technical Assessment summarizes data and information on spirulina extract submitted to the Joint FAO/WHO Expert Committee on Food Additives (JECFA or Committee). Review of spirulina extract as a food colour was requested by the Forty-ninth Codex Committee on Food Additives (CCFA). Spirulina extract was reviewed at the Eighty-sixth and Ninety-fifth JECFA meetings.