WHO/V. Gupta-Smith © Credits Food safety Food safety Technical links Fact sheetsArsenicBotulismCampylobacterDioxinsE. coliFood safetyListeriosisNatural toxins in foodMycotoxinsSalmonella (non-typhoidal)Question and answersCOVID-19: Questions relating to consumersCOVID-19: Questions relating to food businessesCOVID-19: Questions relating to food safety authoritiesGenetically modified foodFood safety: Pesticide residueOne HealthAntimicrobial resistance in the food chainSale of live wild mammals in traditional food marketsRadioactivity in food after a nuclear emergencyDatabases and toolsFOSCOLLABGlobal Environment Monitoring System (GEMS) / Food Contamination Monitoring and Assessment ProgrammeFood additives database (JECFA)Chemical Safety Information from Intergovernmental Organizations (INCHEM)The Global Health Observatory Data on foodborne diseasesInitiatives and groupsAd hoc Joint FAO/WHO Expert Consultation on Risk Assessment of Food AllergensFAO/WHO Codex Trust FundFAO/WHO International Food Safety Authorities Network (INFOSAN)Food Systems for HealthGuideline Development Group on optimal intake of animal-source foodsJoint FAO/WHO Expert Committee on Food Additives (JECFA)Joint FAO/WHO Expert Meetings on Microbiological Risk Assessment (JEMRA)Joint FAO/WHO Meeting on Pesticide Residues (JMPR)Technical Advisory Group on Food Safety: Safer Food for Better HealthWHO Alliance for Food SafetyResolutions and decisionsStrengthening efforts on food safety (WHA73.5)Advancing food safety initiatives (WHA63.3)UN General Assembly: World Food Safety Day (A/RES/73/3250)Joint FAO/WHO Programme on Food Standards (Codex Alimentarius) WHA16.42 Antimicrobial resistance: summary report on progress made in implementing resolution WHA67.25 on antimicrobial resistance: report by the SecretariatTechnical workNutrition and Food Safety -