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UN body sets food standard guidelines to reduce salmonella

The guidelines were adopted by the Commission. (Image source: BRF)

The UN body responsible for setting food standards has adopted new guidelines in a bit to reduce cases of salmonella

CodexAlimentarius is a joint initiative between the UN and the World Health Organisation responsible for protecting the health of consumers and ensuring compliance with fair practices in international food trade.

Several decisions were made during a Rome conference on certain meats that may be contaminated by various bacteria, including salmonella, a bacteria responsible for causing diseases such as typhoid fever.

The guidelines adopted by the commission focussed on practices in the production and processing cycles to prevent, reduce or eliminate salmonella in particular beef products.

Concerning food hygiene directives to control pests from food, the committee noted that food, including meat, milk, fish, fruits and vegetables could be contaminated with various parasites.

This includes the Toxoplasma gondii and T. solium transmitted to humans by animals when they consume contaminated raw or undercooked meat.

In terms of nutrient reference values for nutrition labeling guidelines, it was noted that a deficiency of vitamins and minerals in the diet of a person can have serious health consequences. Thus, the Commission adopted the nutrient reference values for copper, iron, magnesium, phosphorus and vitamin A to include in its guidelines on nutrition labeling.