Layman's guide to food safety in Asia and the Pacific : introduction to the food safety toolkit / Food and agriculture organization of the United Nations

Contents

Abstract

Acknowledgements

Acronyms

1. Introduction

Food safety in Asia and the Pacific

Microbes are the number one killer in food safety

Chemical additives, residues and contaminations

Bringing the spotlight on "non-mainstream" food safety issues

Layman's guide to food safety in Asia and the Pacific

2. A to Z regional food safety issues

A - Allergies

A- Antimicrobial resistance

B- Biotechnology

C- Crimes and food safety

C-Culture of food safety

D- Diarrhoea

E - E-commerce

F - Fake news

F - Food fraud

F - Food and Agriculture Organization of the United Nations (FAO), Regional Office for Asia and the Pacific

G - Gene/genome editing

H - Home slaughtering and backyard farming

I - Imported food controls

J - Juice stands and food safety

K - Knowledge assessment

L - Livestock and feed safety

M - Modernization of food systems

N - Nanotechnologies

O - Organic Agriculture and food safety

P - Parasitic diseases

Q - Quality and safety of food

R - Raw food consumption

S - Standards - Codex Alimentarius

T - Trendy foods

U - Urban food systems

V - Viruses in food

W - Whole genome sequencing (next generation sequencing)

X - experts on food safety

Y - Youth and food safety

Z - Zoonosis and food safety

3. Conclusion

4. FAO references

5. Other references