Dr. Dima was invited to participate in the Joint FAO/WHO Expert meeting on the Safety and Quality of Water Used in Food Production and Processing in Geneva, Switzerland, 23-27 September 2019. The purpose of the meeting was to develop clear and practical guidance on the criteria and parameters that can be used to determine if water is ‘fit-for-purpose’ for several different agricultural purposes. This work is still under review.
As a member of the FAO/WHO joint Expert Meeting on the Microbiological Risk Assessment (JEMRA), she contributed to developing practical guidance and fit-for-purpose microbiological criteria for water used in fresh fruit and vegetables and the published WHO document.
Enjoy the read:
FAO and WHO 2021. Safety and quality of water used with fresh fruits and vegetables. Microbiological Risk Assessment Series No. 37. Rome.
https://doi.org/10.4060/cb7678en
