This book identifies and attempts to quantify some current and anticipated food safety issues that are associated with climate change, including foodborne pathogens and parasites, harmful algal blooms, pesticides, mycotoxins and heavy metals, with an emphasis on methylmercury. It proposes some forward-looking approaches to help build more resilient food systems. In...

This report proposes a set of criteria for categorizing the potential risk of severity of illness associated with Shiga toxin-producing Escherichia coli (STEC) in food. STEC infections are a substantial health issue worldwide. Targeting interventions appropriately relies on identifying those strains of greatest risk to human health and determining the types of food...

These guiding principles are the result of an Expert Consultation jointly led by FAO and WHO in July 2019. They take a holistic approach to diets, and consider international nutrition recommendations, the environmental cost of food production and consumption, as well as adaptability to local social, cultural and economic contexts. The term -Sustainable Healthy Diet...