The webinar covers the role of science in food safety, risk assessment for safer food supplies and the role of international standards in ensuring food safety. Our experts discuss how to understand and assess risks from bacteria, chemicals and allergens in food, and how to develop effective control measures to prevent contamination during food production, processing and consumption.

Highlights

The importance of science in food safety:

understanding and assessing risks from bacteria, chemicals and allergens in food;

preventing contamination during food production, processing and consumption; and

setting evidence-based standards and regulations to ensure food safety across supply chains.

Risk assessment for safer food supplies:

utilizing the latest scientific research and data to inform decisions;

engaging with experts in food safety, nutrition and public health;

conducting thorough risk assessments to evaluate potential hazards and their impact on health; and

ensuring the scientific basis for decisions is transparent and accessible.

FAO/WHO Joint Expert Meetings on Microbiological Risk Assessment (JEMRA):

established in 2000 to respond to the Codex Committee on Food Hygiene;

conducts microbiological risk assessments and holds 1–4 meetings each year; and

influences Codex standards and national food safety measures.

Joint FAO/WHO Expert Committee on Food Additives (JECFA):

established in 1956 to evaluate the safety of food additives;

provides advice on food safety to FAO, WHO and Member States; and

develops standards based on evaluations, engaging experts from around the world.

Science-based Codex standards:

incorporate evolving scientific knowledge;

build credibility and trust in objective evidence;

protect public health by ensuring food safety; and

facilitate international trade by providing a common framework;

Future food safety challenges, including:

new food sources and production systems such as 3D food printing, precision fermentation and plant-based products;

the food safety hazards of new food production systems;

food safety in a circular economy, addressing issues such as food loss, water recycling and packaging waste; and

the impact of climate change on food safety.

Insights from Oman:

experience in translating science into action, with a focus on the titanium dioxide (TiO₂) ban.

Recommendations

1. Adopt science-based standards

Ensure that food safety standards are grounded in the latest scientific research to maintain credibility and trust.

2. Engage with experts

Collaborate with food safety, nutrition and public health experts to conduct comprehensive risk assessments.

3. Enhance transparency

Make the scientific basis for food safety decisions clear and accessible to build public trust.

4. Stay up to date with emerging technologies

Monitor and adapt to new food production systems and technologies to address food safety challenges.

5. Promote international collaboration

Work with international bodies like FAO and WHO to harmonize food safety standards and facilitate global trade.

6. Address climate change impacts

Develop strategies to mitigate the effects of climate change on food safety, including the use of environmental inhibitors for sustainable agriculture.

7. Implement effective control measures

Devise and enforce control measures to prevent contamination during all stages of food production, processing and consumption.

8. Learn from regional experiences

Utilize insights from other countries, such as Oman's response to the TiO₂ ban, to inform local food safety strategies.

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How risk-benefit assessments (RBA) assist in making decisions about food consumption that balance health benefits and safety risks.

Highlights

Introduction to Risk-Benefit Assessment (RBA):

evaluate the beneficial and adverse health effects of foods and diets.

Importance of RBA in food safety:

enhance the monitoring of foodborne hazards and implementation strategies to reduce contamination; and

generate evidence for policy formulation across nutrition, toxicology and microbiology.

Example case studies:

the health impact of replacing beef with pulses in Denmark and Portugal; and

evaluating fish consumption in terms of cardiovascular benefits versus chemical contaminant risks.

Methodologies and handling uncertainty:

best practice use of risk assessment methods and burden of disease studies.

Stakeholder involvement:

how stakeholders can help formulate questions, define consumption scenarios and translate knowledge into public health actions.

RBA use within WHO:

integrating nutrition, food safety and sustainability; and

guidelines on optimal intake of animal source foods.

FAO/WHO expert consultation on fish consumption:

the benefits of fish consumption for neurodevelopment and cardiovascular health; and

recommended strategies to minimize risks and maximize benefits from fish consumption.

Recommendations

1. Policy development

Use RBA to support the development of policies that align across nutrition, toxicology and microbiology.

2. Data collection and analysis

Collect and analyse data from the relevant literature, national surveys and other databases to support RBA, and develop and maintain databases on specific nutrients and food contaminants.

3. Risk management and communication

Develop risk management and communication strategies that minimize risks and maximize benefits from food consumption.

4. Stakeholder engagement

Engage stakeholders in identifying and formulating risk-benefit questions relevant to specific populations, collaborate with national experts and share data to strengthen the evidence base and facilitate the tailoring of global recommendations to local contexts.

5. Country involvement

Countries contribute case studies and share national data to refine tools and ensure adaptability to real-world settings; and

facilitate the active engagement of countries undergoing dietary transitions or facing data gaps with the goal of building impactful and inclusive outcomes.

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Monday, 16 June 2025

11:00–12:30 (Cairo time)

Register here: https://fao.zoom.us/webinar/register/WN_OwdiUc8TS6a8IX6uaTVvvA#/registration

Explore the scientific foundations, technologies and global frameworks that empower food safety laboratories to protect public health.

Highlights

The role of food safety laboratories:

• serve as the first line of defence against foodborne illnesses;
• conduct routine monitoring, emergency diagnostics and risk assessments;
• enhance consumer protection and market access through reliable testing; and
• generate data for evidence-based policymaking, regulatory updates and consumer protection.

Technological advances:

• real-time PCR, whole genome sequencing, LC-MS/MS and ICP-MS for rapid, precise detection of pathogens, pesticide residues, heavy metals and veterinary drugs;
• AI and automation, including robotics, biosensors and machine learning for outbreak detection; and
• data systems, laboratory information management system (LIMS) and global networks like INFOSAN and PulseNet.

Global standards and frameworks:

• Codex Alimentarius Commission (CAC and international food safety standards;
• ISO/IEC 17025 and accreditation for laboratory competence; and
• The WTO SPS Agreement, harmonizing food safety measures for trade.

One Health Approach:

• integrates human, animal and environmental health;
• enhances early warning systems, outbreak tracing and antimicrobial resistance monitoring; and
• promotes cross-sector collaboration and data sharing.

Challenges and solutions

• Challenges include limited funding, outdated equipment and staff shortages.
• Solutions include portable testing kits, regional lab collaboration, digital platforms and international support (e.g., WHO, FAO).

Case studies from the Region:

• adoption of modern technologies like LC-MS/MS and real-time PCR for pesticide and pathogen detection in Egypt; and

• Qatar’s Scientific Framework for Ensuring Validity and Consistency in Food Testing to Support Evidence-Based Decision-Making.

Recommendations

1. Adopt cost-effective technologies

• Expand the use of real-time PCR, LC-MS/MS, ICP-MS and whole genome sequencing to improve detection speed, sensitivity and accuracy.
• Utilize portable rapid testing kits for field diagnostics (e.g., lateral flow assays, biosensors).

2. Strengthen quality assurance systems

• Ensure full compliance with ISO/IEC 17025 standards.
• Regularly conduct method validation, proficiency testing and equipment calibration.
• Implement robust data integrity protocols and a laboratory information management system for enhanced traceability and audit readiness.

3. Enhance workforce capacity

• Develop structured training programmes for lab personnel on new technologies, quality systems and data interpretation.
• Offer online certification programmes and remote mentoring to overcome geographic and financial barriers.
• Ensure basic digital literacy among staff to support data entry, analysis and reporting.

4. Promote policy integration

• Develop national food safety strategies that recognize the role of laboratories in public health and trade.
• Align testing protocols with Codex standards to facilitate international recognition and reduce redundant testing.

5. Foster interdisciplinary collaboration

• Strengthen the integration of public health, veterinary and environmental labs under the One Health framework.
• Actively engage with national and international agencies (e.g., FAO/WHO INFOSAN).
• Establish shared laboratory networks across neighbouring countries/regions to pool resources, expertise and equipment.

6. Improve risk-based surveillance

• Shift from random sampling to risk-based monitoring using historical data and trend analysis.
• Develop early warning systems for emerging hazards and antimicrobial resistance.

7. Support regulatory and trade compliance

• Align testing protocols with Codex Alimentarius standards.
• Provide certified test reports to facilitate international trade and reduce border re-testing.

8. Address operational challenges

• Secure sustainable funding for infrastructure, reagents and skilled personnel.
• Explore regional lab networks and shared services to optimize resources in low-resource settings.

9. Promote public transparency and trust

• Communicate food safety alerts clearly to the public.
• Engage in consumer education to raise awareness about food safety practices.
• Involve local stakeholders in sampling and surveillance efforts to improve coverage and trust.

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