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Food Safety
There is increasing concern about the risks to human health and economic development posed by unsafe food. Means for ensuring the safety of food – including protection from chemical hazards – are increasingly recognized as a critical essential public health issue for all countries. The possibility that food may be unsafe has an impact on people’s health status and productivity, as well as prospects for trade and tourism. The maintenance of safe food contributes to countries’ trading prospects, as well as to the reduction of poverty and economic development. Within this context WHO staff will describe their current work in support of both national and international systems for food safety. They will value the opportunity to explore optimal means for progressing this rapidly evolving area of work.
Food Safety Items
Food Safety web site -
For more information on Food Safety activies, please visit the Food Safety web site
Biotechnology - 
Biotechnology must be thoroughly evaluated if it is to bring about a true improvement in our way of producing food (Word format - 24 Kb)
Capacity Building in Food Safety Systems
Capacity building and technical assistance to developing countries is one of the top priority areas of work in food safety (Word format - 24 Kb)
Chemical Hazards in the Food Supply
Under the World Trade Organisation’s SPS Agreement, food traded internationally must comply with Codex standards that are established to protect health of consumers on basis of a sound risk assessment. Such assessments are based on global toxicological evaluations performed by JECFA and JMPR and estimates of exposure to chemicals in the diet and in specific foods (Word format - 22 Kb)
Foodborne Disease and Development -
To WHO food safety is important primarily because it represents a huge disease burden both in the developing and the developed world. WHO estimates that almost 2 million children die every year from diarrhoeal diseases caused by food and water (Word format - 24 Kb)
Microbiological Risk Assessment
In 2000, WHO and FAO initiated risk assessments for Salmonella spp. in broilers/eggs and Listeria monocytogenes in ready to eat foods. In 2001 work has begun on Vibrio parahaemolyticus in fish, Vibrio cholerae in industrialized and locally produced food as well as on Campylobacter jejuni in poultry (Word format - 21 Kb)
Surveillance of Foodborne Disease
Worldwide, foodborne diseases, and more especially diarrheal diseases, are an important cause of morbidity and mortality. There is therefore a strong need to strengthen surveillance systems for foodborne disease. (Word format - 21 Kb)
Other documents
WHO Food Safety Strategy
Food Safety: a Public Health Priority (Word format - 177 Kb)
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