This book reviews sporadic Shiga toxin-producing Escherichia coli (STEC) infections and identifies foods that facilitate their spread, including meat, vegetables and fruits. The analysis covers 957 STEC outbreaks from 27 different countries. Overall, outbreak data identified that 16 percent of outbreaks were attributed to beef, 15 percent to produce and 6 percent t...

This publication explains how Codex and the Committee for Nutrition and Foods for Special Dietary Uses worked to develop the Codex nutrient reference values for protein, 13 vitamins and 6 minerals in the Codex guidelines for nutrition labelling. Nutrient reference values (NRVs) are a set of values used in nutrition labelling, derived from authoritative recommendati...

This guide to microbiological hazards in foods covers hazard identification and characterization, exposure assessment, and risk characterization. It also showcases best practices such as the development of the Annapolis Protocol to manage faecal contamination of water.

This report provides guidance on safe water use when preparing fresh produce and fish. It is also a guide for water risk management. Water is a major input in food, from primary production through all stages in the food value chain to consumption. The safest option in food production might be the use of potable or drinking water. However, this is often not a feas...

Meat inspection faces challenges in detecting and controlling emerging hazards, such as food-borne pathogens and chemical contaminants. This guide presents approaches to inspection and advocates for the acceptance of an evidence-based system.