Food safety

Risk assessments of pathogens

(Pathogen Commodity Combination Risk Assessment)

In response to the World Health Assembly food safety resolution in 2000 and a request from the Codex Alimentarius Commission, WHO and FAO embarked on a programme of activities with the objective of conducting risk assessments for the Codex Committee on Food Hygiene (CCFH) and Member countries.

Since 2000 FAO and WHO have continued to develop risk assessments on a number of pathogens/commodities combinations including Salmonella spp. in broilers/eggs, Listeria monocytogenes in ready-to-eat foods and Vibrio vulnificus in oysters. See above links to the different risk assessments.

To facilitate the use and uptake of these risk assessments by food safety risk managers, FAO and WHO are developing new user friendly web-based tools allowing the comparison of the risk reduction impact of different interventions along the food-chain. The first published tool is on C. sakazakii in Powdered Infant Formula (PIF). Others in the development phase address sampling and Salmonella and Campylobacter in chickens.