WHO | Food Safety Africa Magazine

WHO establishes recommendations on use of low-sodium salt alternatives

Mar 27, 2023Mar 27, 2023

GLOBAL – The World Health Organization (WHO) has established recommendations on the use of low-sodium salt alternatives and is currently requesting feedback on the draft recommendation from Member States and all pertinent parties through an online public consultation. The recommendations were crafted according to the current WHO guideline creation process, which involves an assessment of methodically accumulated scientific data and…

WHO calls for sodium reduction policies in member states to avert nutrition-related mortality

Mar 9, 2023Mar 9, 2023

SWITZERLAND – The World Health Organization (WHO) has noted with concern that the global average daily salt intake is more than double its recommended levels, placing the world off-course to meeting its 2025 goal of a 30% reduction in sodium intake. As a result, it has urged Member States to swiftly implement rules to reduce sodium intake and lessen the…

FAO, WHO publish guidance on reuse of fit-for-purpose water in dairy industry

Feb 28, 2023Feb 28, 2023

GLOBAL – The Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) have recently published a report that provides guidance for the dairy industry on food-safe sourcing, use, and reuse of fit-for-purpose water. Water is utilized for a variety of purposes, and the dairy industry uses a significant amount of first-use drinking water for…

FAO, WHO call for experts to contribute to JEMRA’s work on viruses in food

Feb 23, 2023Feb 23, 2023

GLOBAL – The Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) are seeking experts to participate in the future work of the Joint FAO/WHO Expert Meetings on Microbial Risk Assessment (JEMRA) in the area of human enteric viruses in foods. Governments, businesses, academia, consumer advocacy groups, laboratories, and other interested parties are also…

Egypt taps into WHO’s vision of eliminating trans fats

Feb 21, 2023Feb 21, 2023

EGYPT – Egypt is taking steps to comply with the World Health Organization’s (WHO) advice on safer levels of trans fats by requiring manufacturers and importers to limit trans fats levels in all food to two grams per 100 grams of total fat within 12 months. The head of Egypt’s National Food Safety Authority, Dr. Tareq El Houby, claimed that…

WHO calls for food system changes to advance food safety

Feb 2, 2023Feb 2, 2023

GLOBAL – The World Health Organization (WHO) has called for urgent changes in the food systems in order to enhance food safety and health. According to the WHO, several issues, are negatively affecting health including zoonotic pathogens that spread between animals and humans. WHO notes that the current system is “failing” due to the prevalence of foodborne infections, unhealthy diets,…

WHO report on global trans fat elimination 2022 shows 2023 target unachievable

Jan 23, 2023Jan 23, 2023

SWITZERLAND – The World Health Organization (WHO) status report has revealed that about five billion people globally remain unguarded from harmful trans fat, increasing their risk of heart disease and death. The report, called “Countdown to 2023 – WHO report on global trans fat elimination 2022”, is an annual status report published by WHO in collaboration with Resolve to Save…

WHO set to launch Report on Global Trans Fat Elimination 2022

Jan 20, 2023Jan 20, 2023

GLOBAL – The World Health Organization (WHO) is set to launch its global trans fat elimination report come Monday, 23 January 2023. The main objectives of the event are to highlight the progress made in the past year by countries in different regions in tackling industrially produced trans fat and further motivate countries to accelerate actions in achieving the 2023…

FAO/WHO Expert Committee stipulates threshold for allergens in food

Jan 16, 2023Jan 16, 2023

GLOBAL – The joint ad hoc FAO/WHO Expert Consultation on Concern Assessment of Food Allergens has resolved that EDO5 is a suitable threshold to safeguard allergic consumers against anaphylaxis. The experts held the second of several sessions on food allergens to address the question of “How much is too much,” intending to determine the quantity of food allergens that can…

FAO/WHO food control system assessment tool to support Seychelles in realizing food security

Dec 2, 2022Jan 16, 2023

SEYCHELLES – Seychelles is set to evaluate its food control system in the next months to bring it in line with internationally recognized standards, as part of its efforts to close the gap between domestic production capacity and importation. Producers of food and food safety officers from the island nation are participating in a five-day training supported by the European…

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