On January 16, 2024, the Food and Agriculture Organization of the United Nations (FAO) proposed revisions to the General Principles of Food Hygiene, with a feedback period ending February 17, 2024, for comments. 

The main revisions are to add guidelines for the control of pathogenic Vibrio vulnificus:

(1) Human foodborne illnesses are caused by Vibrio parahaemolyticus, Vibrio cholerae, or Vibrio traumaticus and are usually associated with the consumption of seafood; catching, steaming and processing vessels should be rapidly refrigerated using ice made from clean water to minimize cross-contamination, landing times should be kept as short as possible, and covered containers should be used for transport to prevent growth and contamination by pathogenic bacteria;

(2) Processing should maintain product temperature at 10°C or lower, and processors should undergo training related to control measures to reduce the risk of pathogenic Vibrio; seafood processing time and temperature and other control requirements: acidification pH <4.8, salting sodium chloride concentration >10%, and moisture activity <0.94 when minimizing pathogenic Vibrio growth and reproduction;

(3) Product labeling. High-risk products are labeled to remind consumers, especially those with diabetes and hemophilia, to: avoid raw or untreated seafood, seafood should be thoroughly cooked before consumption.

Learn more: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FMeetings%252FCX-712-54%252FWorking%2Bdocuments%252Ffh54_10e.pdf