The United Nations Food and Agriculture Organization (FAO) has released a call for parasitic data and experts in food.
According to the FAO, about 30 percent of food -borne diseases globally are caused by parasitic infections.
The agency is working to update scientific advice on other methods of detection, prevention, inactivity and other methods of control of food -generated parasitic dangers that offer a public health risk.
To do this, the FAO has arranged a series of expert consultations. The first meeting on protozoel foodborn parasites is scheduled from 26 to 30 May. The second meeting will address seses, nematodes and trametods and plans for the fourth quarter of 2025.
It aims to review and discuss data and background documents, and assess the condition on foodborn parasitic control in foods. Update information will provide risk management options in different fields and different types of products.
Interested applicants should present their course Vitae (CV) at FAO Secretariat Kang.zhou@fao.orgCandidates’ review will start from the latest on March 15 and will continue till adequate experts are identified. More information Can be found here
The purpose of data calls is to get representative information globally on phenomena, virus, distribution, diseases and monitoring programs for parasites in foods. Data can be presented at the same email address as above 15 March, 2025.
Clostridium Work
The FAO has also revealed the scientists who will participate in a meeting on Clostridium species in foods in Rome from 17 to 21 February.
The focus is on Clostridium Botulinum, Clostridium Perfume, and Clostridium deficile. Foodborn botulism resulted in severe and often fatal symptoms. Clostridium Eitringes ranks as one of the most frequent causes of food -borne disease in many countries, implementing a health and economic burden. Limited data on the control of Clostridium is available in foods, and toxic strategies and toxin production in food sources to prevent its growth remain unique.
Recent research and monitoring conclusions about this group of FAO pathogens along with recent research and monitor Is working The information will provide a series of risk management options for various types of products.
Scientists will discuss the burden of the disease caused by Clostridium responsible for food; The prevalence of contamination of foods in various fields and consumption of contaminated foods; Dangerous identity and characterization characteristic; And strategies for prevention and control.
Experts include Cathy Glass, recently retired from the Food Research Institute at the University of Wisconsin-Madison; And Christin Shil, from the same institution; Declan Bolton from TEGGASC; And Roger Cook from New Zealand Food Security.
Name meeting
Finally, the World Health Organization (WHO) and Nanyang Technological University have to organize an in-person workshop in Singapore. New approach functioning (Name) from 18 to 20 June.
NAMS includes silico computational models, in vitro assays, OMICS technologies and adverse result routes. These technologies provide accurate insights into contact with chemical and biological hazards, reducing dependence on animal testing.
NAMS is established for alternative evaluation at chemical and environmental risks, but regulator integration remains slow and their ability to use in food safety risk evaluation is not clear. One of the objectives of the event is to assess the current position of NAMS and future possibilities for novel foods.
National and international organizations, academics and industry candidates are encouraged to apply on topics related to NAMS. Some attendees will be given an opportunity to provide oral or poster presentation. Applications should be submitted before 2 March.
(To sign up for a free membership for food security news, Click here,
