Call for experts and data deadline: 15 April 2021 (Call for experts) and 31 May 2021 (Call for data)
FAO and WHO are issuing an open call for experts who can contribute to future work of JEMRA in assessing the safety and quality of water used in the production of fishery and/or dairy products.
In addition, FAO and WHO are requesting governments, the industry, academia, consumer groups, laboratories, and any other interested organizations and individuals to submit any available data and information to support this work.
Background
At its 48th session in November 2016, the Codex Committee on Food Hygiene (CCFH) noted the importance of water quality in food production and processing and requested FAO and WHO provide guidance for those scenarios where the use of “clean water” was indicated in Codex texts, in particular, for irrigation water, clean seawater, and on the safe reuse of processing water. In addition, guidance was sought on where it is appropriate to use “clean water”.
To facilitate this work, FAO and WHO established groups of experts and convened a series of expert meetings. The first meeting (21-23 June 2017, Bilthoven, the Netherlands) discussed the focus of this work, and the second meeting meetings (14-18 May 2018, Rome, Italy) addressed the work recommended from the first meeting, including fresh produce, fishery and water reuse1.
As there were still crosscutting challenges in applying a risk-based approach (microbiological criteria, characteristics of microbiological hazards, data for risk assessments, etc.), FAO and WHO convened the third expert meeting (23- 27 September 2019, Geneva, Switzerland), which further explored the safety and quality of water used in the production of fresh fruits and vegetables. The meeting discussed the feasibility and potential application of microbiological criteria for water to support decision-making when applying the concept of “fit-for-purpose” of water for use during pre- and post-harvest production of fresh produce. Practical interventions that could be applied pre- and post-harvest to mitigate food safety risk when water does not meet the requirement of fit-for-purpose were also considered2.
In 2020, the 43rd session of Codex Alimentarius Commission (CAC) approved the new work entitled “Development of Guidelines for the Safe Use and Reuse of Water in Food Production” proposed by the 51st session of CCFH3. This work will elaborate guidelines for the safe sourcing, use and reuse of water in direct and indirect contact with food across the food chain (primary production and processing) by applying the principle of fit-for-purpose using a risk-based approach, including establishing microbiological criteria for pathogens (bacteria, viruses, parasites) in water and definitions. The proposed new Codex Guidelines for water will also follow the example of the overarching Codex General Principles of Food Hygiene4, Code of Hygienic Practice for Fresh Fruits and Vegetables5, Code of Practice for Fish and Fishery Products6, and Code of Hygienic Practice for Milk and Milk Products7, all of which provide current guidance on the safety requirements for use of water when handling food, particularly on the use of potable water or clean water for agriculture, food handling and processing, water reuse and for the elaboration of ice.
To support this work, the CCFH requested that JEMRA provide the scientific advice on sector-specific applications and case studies for determining appropriate and fit-for-purpose microbiological criteria for water sourcing, use and re-use in (1) fresh produce, (2) fish and fishery products from primary production to retail, and (3) in dairy sector from milk harvest to manufacturing.
As the third meeting already discussed and addressed the issue in fresh produce, this fourth meeting will focus on the quality and safety of water used and re-used in fish and dairy sectors.
This call for experts seeks to identify scientists who, in their individual capacity, can contribute to the successful completion of this task. In addition, we are also seeking data on the safety and quality of water used in the fish and dairy sector that can inform this advice.
The meeting will be convened by virtually from 14 June -2 July 2021.
1 FAO and WHO. 2019. Safety and Quality of Water Used in Food Production and Processing – Meeting report. Microbiological Risk Assessment Series no. 33
2The meeting report is in development.
3 REP20/FH, Para. 116, Appendix V
4 http://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXC%2B1-1969%252FCXC_001e.pdf
5 http://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXC%2B53-2003%252FCXC_053e.pdf
6
Code of practice for fish and fishery product
7 http://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXC%2B57-2004%252FCXC_057e.pdf