Call for experts and information - Joint FAO/WHO expert meeting on the
benefits and risks of the use of "active chlorine" in food production
and food processing
FAO and WHO have issued a call for experts and a call for information to
facilitate new work on the assessment of benefits and risks of the use
of "active chlorine" in food production and processing. The deadline for
applications has been extended to 30 June 2007. The main goals of the
expert meeting planned are to consider the risk of disinfection
by-products (excluding environmental impacts) versus the benefit of
lowering the risk of microbial hazards following the use of active
chlorine for disinfection purposes in food production and processing.
More information is available at:
http://www.who.int/ipcs/food/active_chlorine/en or at :
http://www.fao.org/ag/agn/agns/chemicals_chlorine_en.asp
Best regards
Peter
Peter K. Ben Embarek,
Scientist,
Department of Food Safety, Zoonoses and Foodborne Diseases,
World Health Organization (WHO),
20, Avenue Appia, CH-1211 Geneva 27, Switzerland
Ph:+41 22 791 42 04 (Operator: 2111), Mobile : +41 79 467 35 38, Fax:
+41 22 791 48 07
E-mail: benembarekp@who.int , Homepage: http://www.who.int/foodsafety
WHO Avian influenza food safety issues:
http://www.who.int/foodsafety/micro/avian/en/index.html
FAO/WHO Food Safety Conferences :
http://www.foodsafetyforum.org/index_en.htm
This archive was generated by hypermail 2b29 : Mon Jun 11 2007 - 06:06:14 PDT