WHO — The latest news about safe, sustainable and bio-based materials and products

Food safety aspects of cell-based food: A FAO/WHO report

The Food and Agriculture Organization of the United Nations World Health Organization (FAO/WHO) has released a significant new report which identifies potential hazards that could be introduced during production of cultured or cell-based foods and considers the sequence of events that would need to take place for harm to occur to consumers – a critical first step in risk assessment for these new foods.

Cultured Meat, Sustainability, SafetyFiona CaseApril 5, 2023Cultured Meat, WHO, FAO

To mask or not to mask, is that the question? Maybe ask “when, and how”

Here is my view on this, as an Environmental Health Scientist and expert in nanoparticle safety (Yes, viruses are nanoparticles!).

Occupational Exposure Limits and Nanomaterials

In the workplace, occupational exposure limits (OEL) are put in place in order to prevent the worker from handling the material in such a way that may cause harm to them.