The College of Agricultural Sciences at Oregon State University is Oregon's principal source of knowledge relating to agricultural and food systems, and a major source of knowledge regarding environmental quality, natural resources, life sciences, and rural economies and communities worldwide. The College provides undergraduate and graduate education leading to baccalaureate and graduate degrees, and extended education programs throughout Oregon and beyond. Its research programs create knowledge to solve problems and to build a knowledge base for the future. It is a source of information and expertise in integrating and applying knowledge with benefits that are felt in domestic and international settings.
Here is the background on UN FAO/WHO work on Listeria monocytogenes in RTE foods that Jovana Kovacevic has been involved with.
October 2022, Rome, IT meeting
The meeting in Rome in October was mentioned in this news article that UN FAO put together.
- In this story they provide a link to the executive summary, describing the work that took place
- I was one of the experts on the panel and also had the role of the rapporteur.
This story/work was also picked up by two news outlets:
General Information about FAO/WHO JEMRA
- Joint FAO/WHO Expert meetings on microbiological risk assessment (JEMRA)
- The acronym stands for Joint FAO/WHO Expert meetings on microbiological risk assessment. As part of this work there are a number of publications under the Microbiological Risk Assessment series, including different microorganisms and food commodities. Listeria monocytogenes in ready-to-eat (RTE) foods is one of the topics of interest.
General Information about Codex Alimentarious
The work of JEMRA informs the Codex Alimentarious, which sets the international food standards, guidelines and practices related to safety, quality and fairness of international food trade.