The Collaborating Centre supports the World Health Organization (WHO) with capacity building in the field of microbial food and water safety. Based on Quantitative Microbial Risk Assessment, including e.g. hazard identification and risk characterisation, knowledge is generated and tools are developed to support WHO activities.
Water and food are essential for human health. Numerous microbial hazards such as current and emerging pathogens threaten the safety of water and food. Microbial hazards include current risks such as Campylobacter, Toxoplasma, Rotavirus, and emerging risks such as Ebola virus and antimicrobial resistance. Such risks should be identified. QMRA is one tool to assess the risk to human health. Our WHOCC has ample experience in QMRA to aid WHO Headquarters, WHO Europe and JEMRA.
WHO Collaborating Centre for Risk assessment of pathogens in Food and Water is coordinated by Prof. Ana Maria de Roda Husman, RIVMNational Institute for Public Health and the Environment Centre for Infectious Disease Control.