The Codex Alimentarius Commission, established by the Food and Agricultural Organization (FAO) and World Health Organization (WHO), develops international food standards, guidelines and codes of practice to protect consumers and ensure fair food trade.
Proposed draft guidelines for the control of nontyphoidal Salmonella in beef and pork meat were proposed at the meeting last year and will be presented this time around.
The objective is to provide information to governments and industry on its control to reduce foodborne disease whilst ensuring fair practices in international food trade.
Global cases of nontyphoidal salmonellosis are estimated to be 93.8 million (ranging from 61.8 to 131.6 million), of which an estimated 85.6% are foodborne.
The committee will discuss whether to seek scientific advice, the format of the guidelines and consider the need for a risk profile or web-based tool.
Foodborne parasites
Proposed draft guidelines on foodborne parasites will be assessed at the meeting in Peru.
Definitions in the guidelines, further subdivision of food categories to reflect differences, which of the 24 major parasites ranked by WHO/FAO are relevant for each food category and whether to provide guidance for testing finished products and/or incoming materials as a control measure are up for discussion.
It is estimated that over two billion people are currently infected by foodborne parasites.
“Foodborne parasites can be transmitted to humans by ingestion of fresh or processed foods that have been contaminated with infective stages of parasites,” according to the guidelines.
“Human infection can occur through the consumption of an infective stage in raw, undercooked or poorly processed meat and offal from domesticated animals, wild game, and fish.
“Human infection can also occur from ingestion of infective oocysts/eggs on foods such as fresh fruit and vegetables resulting from animal or human faecal contamination.”
Low moisture foods
During the 46th session the committee will look at a proposed draft code of hygienic practice for low moisture foods.
The code addresses Good Manufacturing Practices (GMPs) and Good Hygienic Practices (GHPs) to help control microbial hazards with all stages of the manufacturing of low-moisture foods.
Investigations from Salmonella outbreaks indicate that the safety of low-moisture foods depends on the control in the food operation environment, according to the agenda.
Recommendations include discussion around the use of the term “potable water” and the need for annexes on specific commodities covered by other codes.
A progress report on the Joint FAO/WHO Expert Meetings on Microbiological Risk Assessment (JEMRA) will be provided and draft guidelines for the control of Trichinella in meat will be discussed.
To view the full range of topics please click here and follow the relevant link to see the agenda.