This review presents the current state of aflatoxin risk prediction models and their potential for value actors throughout the food chain in sub-Saharan Africa, with a specific focus...
The General Agreement on Tariffs and Trade (GATT), was established under the United Nations in 1947 as a series of international meetings at which nations would work together to reduce tariffs and other barriers to eliminate unfair and discriminatory practices in international commerce. In relation to food, the overarching principle was that export income from agricultural products was the first step in the economic development of many nations. Completion of the eighth, or ‘Uruguay round’, of GATT negotiations, in 1994, led to the creation of the World Trade Organization (WTO). Importantly, the rules and disciplines of the WTO Agreements – the Sanitary and Phytosanitary (SPS) and the Technical Barriers to Trade (TBT) Agreements – are designed to minimize the negative effect on trade of food safety measures that cannot objectively be justified. What this means is that scientific data and arguments and conclusions based on them, i.e. ‘science-based’ arguments, are the only basis for restrictions to international trade in foods.
|Year of publication|
FAO and WHO
|Geographic coverage||South-Eastern AsiaRwandaSenegalNew ZealandUnited States of AmericaThailandAustraliaGlobal|
18 Jun 2021
|Knowledge service | Metadata||Global Food and Nutrition Security |Mycotoxins and food security |Biological hazardMicrobiological risk managementQuality assurance|
|Digital Europa Thesaurus (DET)||food safetyModellinghealth riskrisk managementantimicrobial resistanceRisk analysis|
Spices are imported worldwide mainly from developing countries with tropical and/or subtropical climate. Local conditions, such as high temperature, heavy rainfall, and humidity, promote...
Food contamination is a common phenomenon in the production, distribution and consumption of processed and agricultural commodities all over the world. Food safety is now taking the frontal stage in food...