{"id":6082,"date":"2021-12-29T12:17:01","date_gmt":"2021-12-29T18:17:01","guid":{"rendered":"http:\/\/10.103.20.84\/?page_id=6082"},"modified":"2023-11-23T11:04:12","modified_gmt":"2023-11-23T17:04:12","slug":"fao","status":"publish","type":"page","link":"https:\/\/web.oirsa.org\/en\/fao","title":{"rendered":"FAO"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><style>\/*! elementor - v3.5.3 - 28-12-2021 *\/<br \/>\n.elementor-heading-title{padding:0;margin:0;line-height:1}.elementor-widget-heading .elementor-heading-title[class*=elementor-size-]>a{color:inherit;font-size:inherit;line-height:inherit}.elementor-widget-heading .elementor-heading-title.elementor-size-small{font-size:15px}.elementor-widget-heading .elementor-heading-title.elementor-size-medium{font-size:19px}.elementor-widget-heading .elementor-heading-title.elementor-size-large{font-size:29px}.elementor-widget-heading .elementor-heading-title.elementor-size-xl{font-size:39px}.elementor-widget-heading .elementor-heading-title.elementor-size-xxl{font-size:59px}<\/style><\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><a href=\"http:\/\/www.fao.org\/home\/es\/\" target=\"_blank\" rel=\"noopener\">FAO<\/a><\/h2>\n\n\n\n<h4 class=\"wp-block-heading\">Documentos<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li><a href=\"http:\/\/apps.who.int\/iris\/bitstream\/handle\/10665\/78042\/9789243502472_spa.pdf;jsessionid=65771060EFF958F9E568371350F76CD9?sequence=1\" target=\"_blank\" rel=\"noopener\">Gu\u00eda FAO\/OMS para la aplicaci\u00f3n de principios y procedimientos de an\u00e1lisis de riesgos en situaciones de emergencia relativas a la inocuidad de los alimentos.<\/a><\/li>\n\n\n\n<li><a href=\"http:\/\/www.fao.org\/3\/a-i0110s.pdf\" target=\"_blank\" rel=\"noopener\">Evaluaci\u00f3n de la inocuidad de los alimentos gen\u00e9ticamente modificados, instrumentos para capacitadores.ISBN 92-5-105978-4.&nbsp;<\/a><\/li>\n\n\n\n<li><a href=\"http:\/\/www.fao.org\/fileadmin\/user_upload\/agns\/pdf\/Preventing_Ecoli_es.pdf\" target=\"_blank\" rel=\"noopener\">Prevenci\u00f3n de la E. Coli en los alimentos.<\/a><\/li>\n\n\n\n<li><a href=\"http:\/\/www.fao.org\/docrep\/008\/y8145s\/y8145s00.htm\" target=\"_blank\" rel=\"noopener\">Evaluaci\u00f3n de riesgos de Campylobacter spp. En pollos para asar y Vibrio spp. En pescados y mariscos.<\/a><\/li>\n\n\n\n<li><a href=\"http:\/\/www.fao.org\/docrep\/007\/y5488s\/y5488s00.htm\" target=\"_blank\" rel=\"noopener\">Mejoramiento de la Calidad e Inocuidad de las Frutas y Hortalizas Frescas: Un Enfoque Pr\u00e1ctico. Manual para Multiplicadores<\/a><\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">Evaluaciones de riesgos. Combinaciones de pat\u00f3genos-productos<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li><a href=\"http:\/\/www.fao.org\/food\/food-safety-quality\/scientific-advice\/jemra\/risk-assessments\/es\/\" target=\"_blank\" rel=\"noopener\">P\u00e1gina principal<\/a><\/li>\n\n\n\n<li><a href=\"http:\/\/www.fao.org\/food\/food-safety-quality\/a-z-index\/fresh-produce\/es\/\" target=\"_blank\" rel=\"noopener\">Peligros microbiol\u00f3gicos asociados con los productos frescos.&nbsp;<\/a><\/li>\n\n\n\n<li>Documento\/informe\n<ul class=\"wp-block-list\">\n<li><a href=\"http:\/\/www.fao.org\/fileadmin\/templates\/agns\/pdf\/jemra\/FFV_2007_Final.pdf\" target=\"_blank\" rel=\"noopener\">Microbiological hazards in fresh fruits and vegetables. Meeting report. Microbiological Risk Assessment Series. FAO\/WHO(2008).<\/a><\/li>\n\n\n\n<li><a href=\"http:\/\/www.fao.org\/tempref\/docrep\/fao\/011\/i0452e\/i0452e00.pdf\" target=\"_blank\" rel=\"noopener\">Microbiological hazards in fresh leafy vegetables and herbs. Meeting report. Microbiological Risk Asessment Series 14. FAO\/WHO (2008).<\/a><\/li>\n<\/ul>\n<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">Los virus en los alimentos<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li><a href=\"http:\/\/www.fao.org\/food\/food-safety-quality\/a-z-index\/viruses\/es\/\">Los virus en los alimentos&nbsp;<\/a><\/li>\n\n\n\n<li>Documento\/Informe\n<ul class=\"wp-block-list\">\n<li><a href=\"http:\/\/www.fao.org\/tempref\/docrep\/fao\/011\/i0451e\/i0451e00.pdf\" target=\"_blank\" rel=\"noopener\">Viruses in food:scientific advice to support risk management activities.Meeting report. Microbiological Risk Assessment Series 13. FAO\/WHO(2008)<\/a><\/li>\n<\/ul>\n<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">Evaluaci\u00f3n del riesgo de Escherichia coli enterohemorr\u00e1gica (ECEH) en los productos de carne fresca y carne de res<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li><a href=\"http:\/\/www.fao.org\/food\/food-safety-quality\/a-z-index\/e-coli\/es\/\" target=\"_blank\" rel=\"noopener\">Evaluaci\u00f3n del riesgo de Escherichia coli enterohemorr\u00e1gica (ECEH) en los productos de carne fresca y carne de res<\/a><\/li>\n\n\n\n<li>Documento\/informe\n<ul class=\"wp-block-list\">\n<li><a href=\"http:\/\/www.fao.org\/food\/food-safety-quality\/a-z-index\/e-coli\/es\/\" target=\"_blank\" rel=\"noopener\">Escherichia coli enterohemorr\u00e1gica en la carne cruda y productos c\u00e1rnicos: enfoques para la prestaci\u00f3n de asesoramiento cientifico. Serie de evaluaci\u00f3n de riesgos microbiol\u00f3gicos 18-FAO\/WHO (2011).<\/a><\/li>\n<\/ul>\n<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">Salmonella en los huevos y en los pollos para asar<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li><a href=\"http:\/\/www.fao.org\/food\/food-safety-quality\/a-z-index\/salmonella\/es\/\">Salmonella en los huevos y en los pollos para asar<\/a><\/li>\n\n\n\n<li>Documento\/informe\n<ul class=\"wp-block-list\">\n<li><a href=\"http:\/\/www.fao.org\/docrep\/008\/y4393s\/y4393s00.htm\" target=\"_blank\" rel=\"noopener\">Evaluaciones de riesgos de Salmonella en huevos y pollos: Resumen interpretativvo. Serie de Evaluaci\u00f3n de Riesgos Microbiol\u00f3gicos No.1 -FAO\/OMS (2005)<\/a><\/li>\n\n\n\n<li><a href=\"http:\/\/www.fao.org\/docrep\/005\/Y4392E\/Y4392E00.HTM\" target=\"_blank\" rel=\"noopener\">Risk assesment of Salmonella in eggs and broiler chickens. Microbiological Risk Assessment Series 2, FAO\/WHO (2002)<\/a><\/li>\n<\/ul>\n<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">Publicaciones de inter\u00e9s<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li><a href=\"http:\/\/www.ucipfg.com\/Repositorio\/MIA\/MIA-08\/Bloque_inicial\/Material%20complementario\/Consulta_Mixta_FAO.pdf\" target=\"_blank\" rel=\"noopener\">Consulta Mixta FAO\/OMS de Expertos sobre la Evaluaci\u00f3n de Riesgos Asociados a los Peligros Microbiol\u00f3gicos en los Alimentos.Sede de la FAO,Roma,Italia, 17-21 de julio de 2000.<\/a><\/li>\n\n\n\n<li><a href=\"http:\/\/www.fao.org\/docrep\/008\/y1332s\/y1332s00.htm\" target=\"_blank\" rel=\"noopener\">Consulta Mixta FAO\/OMS de Expertos sobre la evaluaci\u00f3n de riesgos asociados a los peligros microbiol\u00f3gicos en los alimentos. Caracterizaci\u00f3n del riesgo de Salmonella spp. En huevos y pollos para asar y de Listeria monocytogenes en alimentos listos para el consumo. Roma 30 de abril &#8211; 4 de mayo de 2001.<\/a><\/li>\n\n\n\n<li><a href=\"http:\/\/www.fao.org\/docrep\/005\/Y4267M\/y4267m09.htm#Sum8S\" target=\"_blank\" rel=\"noopener\">Evaluaci\u00f3n de riesgos en relaci\u00f3n con la presencia de Salmonella en huevos y en pollos para asar. Alimentaci\u00f3n, Nutrici\u00f3n y Agricultura No. 31 (2002)<\/a><\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">Listeria monocytogenes en los alimentos listos para el consumo<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li><a href=\"http:\/\/www.fao.org\/food\/food-safety-quality\/a-z-index\/listeria\/es\/\" target=\"_blank\" rel=\"noopener\">Listeria monocytogenes en los alimentos listos para el consumo<\/a><\/li>\n\n\n\n<li>Documento\/informe\n<ul class=\"wp-block-list\">\n<li><a href=\"http:\/\/www.who.int\/foodsafety\/publications\/micro\/mra4_es.pdf\" target=\"_blank\" rel=\"noopener\">Evaluaci\u00f3n de riesgos de Listeria monocytogenes en alimentos listos para el consumo: Resumen interpretativo. Serie de Evaluaci\u00f3n de Riesgos Microbiol\u00f3gicos No.4-FAO\/OMS(2004)<\/a><\/li>\n\n\n\n<li><a href=\"http:\/\/www.fao.org\/docrep\/010\/y5394e\/y5394e00.htm\" target=\"_blank\" rel=\"noopener\">Risk assessment of Listeria monocytogenes in ready to eat foods: Technical report. Microbiological Risk Assessment Series 5 FAO\/WHO (2004)<\/a><\/li>\n<\/ul>\n<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">Publicaciones de inter\u00e9s<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li><a href=\"ftp:\/\/ftp.fao.org\/es\/esn\/jemra\/SL00_es.pdf\" target=\"_blank\" rel=\"noopener\">Informe de la Consulta Mixta FAO\/OMS de Expertos sobre la evaluaci\u00f3n de riesgos asociados a los peligros microbiol\u00f3gicos en los alimentos. Sede de la FAO, Roma, Italia, 17-21 de julio de 2000.<\/a><\/li>\n\n\n\n<li><a href=\"ftp:\/\/ftp.fao.org\/es\/esn\/jemra\/SL00_en.pdf\" target=\"_blank\" rel=\"noopener\">Informe de la Consulta Mixta FAO\/OMS de Expertos sobre la caracterizaci\u00f3n del riesgo de Salmonella spp. En huevos y pollos para asar y de Listeria monocytogenes en alimentos listos para el consumo.Sede de la FAO, Roma, Italia, 30 de abril-4 de mayo de 2001.<\/a><\/li>\n\n\n\n<li><a href=\"http:\/\/www.fao.org\/docrep\/003\/x3018e\/x3018e00.htm\" target=\"_blank\" rel=\"noopener\">Report of the FAO expert consultation on the trade impact of Listeria in fish products Amherst, MA, USA, 17-20 May 1999.<\/a><\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">Vibrio spp. En pescados y mariscos<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li><a href=\"http:\/\/www.fao.org\/food\/food-safety-quality\/a-z-index\/vibrio\/es\/\" target=\"_blank\" rel=\"noopener\">Vibrio spp. En pescados y mariscos<\/a><\/li>\n\n\n\n<li><a href=\"http:\/\/www.fao.org\/docrep\/014\/i2225e\/i2225e00.pdf\" target=\"_blank\" rel=\"noopener\">Report of the FAO expert consultation on the trade impact of Listeria in fish products Amherst, MA, USA, 17-20 May 1999.<\/a><\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">Informes de inter\u00e9s<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li><a href=\"http:\/\/www.fao.org\/docrep\/008\/ae521s\/ae521s00.htm\" target=\"_blank\" rel=\"noopener\">Informe de la Consulta Mixta FAO\/OMS de Expertos sobre identificaci\u00f3n de peligros, evaluaci\u00f3n de exposici\u00f3n y caracterizaci\u00f3n de peligros de Camplylobacter spp. En pollos para asar y Vibrio spp. En pescados y mariscos. Sede de la OMS,Ginebra, Suiza, 23-27 de julio de 2001.<\/a><\/li>\n\n\n\n<li><a href=\"http:\/\/www.fao.org\/docrep\/008\/y8145s\/y8145s00.htm\" target=\"_blank\" rel=\"noopener\">Informe de la Consulta Mixta de Expertos sobre la evaluaci\u00f3n de riesgos de Campylobacter spp. En pollos para asar y Vibrio spp. En pescados de Campylobacter spp. En pollos para asar y Vibrio spp. En pescados y mariscos. Oficina Regional de la FAO para Asia y el Pac\u00edfico, Bangkok, Tailandia, 5-9 de agosto de 2002.<\/a><\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">An\u00e1lisis de riesgos<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li><a href=\"http:\/\/www.fao.org\/food\/food-safety-quality\/capacity-development\/risk-analysis\/es\/\" target=\"_blank\" rel=\"noopener\">An\u00e1lisis de riesgos<\/a><\/li>\n\n\n\n<li>Documento\n<ul class=\"wp-block-list\">\n<li><a href=\"http:\/\/www.fao.org\/docrep\/010\/a0822s\/a0822s00.htm\" target=\"_blank\" rel=\"noopener\">An\u00e1lisis de riesgos relativos a la inocuidad de los alimentos. Gu\u00eda para las autoridades nacionales de inocuidad de los alimentos. OMS\/FAO. ROMA 2007<\/a><\/li>\n\n\n\n<li><a href=\"ftp:\/\/ftp.fao.org\/docrep\/fao\/009\/x1271s\/x1271s00.pdf\" target=\"_blank\" rel=\"noopener\">Aplicaci\u00f3n de la comunicaci\u00f3n de riesgos a las normas alimentarias y a las cuestiones relacionadas con la inocuidad de los alimentos. Informe de una Consulta Mixta de Expertos FAO\/OMS. Roma, 2-6 de febrero de 1998.<\/a><\/li>\n\n\n\n<li><a href=\"http:\/\/www.fao.org\/docrep\/W4982S\/W4982S00.htm\" target=\"_blank\" rel=\"noopener\">Gesti\u00f3n de riesgos e inocuidad de los alimentos. (Estudio FAO Alimentaci\u00f3n y Nutrici\u00f3n &#8211; 65). Informe de la Consulta Mixta FAO\/OMS Roma, Italia, 27-31 de enero de 1997.<\/a><\/li>\n<\/ul>\n<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">Buenas Pr\u00e1cticas de Higiene y APPCC<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li><a href=\"http:\/\/www.fao.org\/food\/food-safety-quality\/capacity-development\/haccp\/es\/\">Buenas Pr\u00e1cticas de Higiene y APPCC<\/a><\/li>\n\n\n\n<li><a href=\"\/Users\/lmarroquin\/Downloads\/CXG_060s.pdf\" target=\"_blank\" rel=\"noopener\">Principios para la rastreabilidad\/rastreo de productos como herramienta en el contexto de la inspecci\u00f3n y certificaci\u00f3n de alimentos. CAC\/GL 60-2006.<\/a><\/li>\n\n\n\n<li><a href=\"http:\/\/www.fao.org\/docrep\/010\/a0799s\/a0799s00.htm\" target=\"_blank\" rel=\"noopener\">Directrices FAO\/OMS para los gobiernos sobre la aplicaci\u00f3n del sistema de APPCC en empresas alimentarias peque\u00f1as y\/o menos desarrolladas. OMS\/FAO. Roma, 2006.<\/a><\/li>\n\n\n\n<li>Documento\n<ul class=\"wp-block-list\">\n<li><a href=\"http:\/\/www.fao.org\/docrep\/005\/Y1390S\/Y1390S00.HTM\" target=\"_blank\" rel=\"noopener\">Manual sobre la aplicaci\u00f3n del Sistema de An\u00e1lisis de Peligros y de Puntos Cr\u00edticos de Control (APPCC) en la Prevenci\u00f3n y Control de las Micotoxinas. Estudio FAO alimentaci\u00f3n y nutrici\u00f3n 73.2001.<\/a><\/li>\n\n\n\n<li><a href=\"http:\/\/www.fao.org\/docrep\/005\/W8088S\/W8088S00.HTM\" target=\"_blank\" rel=\"noopener\">Sistemas de calidad e inocuidad de los alimentos. Manual de capacitaci\u00f3n sobre higiene de los alimentos y sobre el sistema de An\u00e1lisis de Peligros y de Puntos Cr\u00edticos de Control (APPCC)<\/a><\/li>\n<\/ul>\n<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">Inspecci\u00f3n y Monitoreo<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li><a href=\"http:\/\/www.fao.org\/food\/food-safety-quality\/capacity-development\/inspection\/es\/\" target=\"_blank\" rel=\"noopener\">Inspecci\u00f3n y Monitoreo<\/a><\/li>\n\n\n\n<li>Documentos\n<ul class=\"wp-block-list\">\n<li><a href=\"http:\/\/www.fao.org\/docrep\/011\/i0096s\/i0096s00.htm\" target=\"_blank\" rel=\"noopener\">Manual de inspecci\u00f3n de los alimentos basada en el riesgo. Estudio FAO Alimentaci\u00f3n y Nutrici\u00f3n 89.2008.<\/a><\/li>\n\n\n\n<li><a href=\"http:\/\/www.fao.org\/docrep\/012\/i0468s\/i0468s00.htm\" target=\"_blank\" rel=\"noopener\">Directrices para la inspecci\u00f3n del pescado basado en los riesgos. Estudio FAO Alimentaci\u00f3n y Nutrici\u00f3n 90. Roma, 2009.<\/a><\/li>\n\n\n\n<li><a href=\"http:\/\/www.fao.org\/docrep\/007\/y5499s\/y5499s00.htm\" target=\"_blank\" rel=\"noopener\">Reglamentos a nivel mundial para las micotoxinas en los alimentos y en las raciones en el a\u00f1o 2003. Roma, 2004.<\/a><\/li>\n\n\n\n<li><a href=\"http:\/\/www.fao.org\/3\/a-y5454s\/y5454s01.pdf\" target=\"_blank\" rel=\"noopener\">Manual de Buenas Pr\u00e1cticas para la industria de la carne. FAO. Fundaci\u00f3n Internacional Carrefour. Roma, 2007.<\/a><\/li>\n\n\n\n<li><a href=\"http:\/\/www.fao.org\/3\/a-t0451s.pdf\" target=\"_blank\" rel=\"noopener\">Manuales para el control de calidad de los alimentos. La garant\u00eda en el laboratorio microbiol\u00f3gico de control de los alimentos. Estudio FAO Alimentaci\u00f3n y Nutrici\u00f3n. Roma, 1992.<\/a><\/li>\n<\/ul>\n<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">Resistencia a los antimicrobianos<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li><a href=\"http:\/\/www.fao.org\/antimicrobial-resistance\/es\/\">Resistencia a los antimicrobianos<\/a><\/li>\n\n\n\n<li><a href=\"http:\/\/www.fao.org\/3\/b-i5996s.pdf\" target=\"_blank\" rel=\"noopener\">El Plan de acci\u00f3n de la FAO sobre la resistencia a los antimicrobianos. 2016-2020. FAO. Roma, 2016.<\/a><\/li>\n\n\n\n<li><a href=\"http:\/\/www.fao.org\/3\/a-i6209e.pdf\" target=\"_blank\" rel=\"noopener\">Drivers, Dynamics and Epidemiology of Antimicrobial Resistance in animal production. FAO. Rome, 2016.<\/a><\/li>\n\n\n\n<li><a href=\"http:\/\/www.fao.org\/3\/a-i1379s.pdf\" target=\"_blank\" rel=\"noopener\">Buenas Pr\u00e1cticas para la industria de piensos. Implementaci\u00f3n del C\u00f3digo de Pr\u00e1cticas Sobre Buena Alimentaci\u00f3n Animal. Organizaci\u00f3n de las Naciones Unidas para la Alimentaci\u00f3n y la Agricultura y Federaci\u00f3n Internacional de la Industria de piensos. 2014.<\/a><\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">Enlace a p\u00e1gina web oficial:<\/h4>\n\n\n\n<p class=\"wp-block-paragraph\"><style>\/*! elementor - v3.5.3 - 28-12-2021 *\/<br \/>\n.elementor-widget-image{text-align:center}.elementor-widget-image a{display:inline-block}.elementor-widget-image a img[src$=\".svg\"]{width:48px}.elementor-widget-image img{vertical-align:middle;display:inline-block}<\/style><\/p>\n\n\n\n<figure class=\"wp-block-image\"><img data-recalc-dims=\"1\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/web.oirsa.org\/wp-content\/uploads\/2021\/12\/logo-FAO-2015.jpg?w=525&#038;ssl=1\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><a href=\"http:\/\/www.fao.org\/home\/es\/\" target=\"_blank\" rel=\"noopener\"><br> <\/a><\/p>\n\n\n\n<h4 class=\"wp-block-heading\"><a href=\"http:\/\/www.who.int\/foodsafety\/areas_work\/infosan\/en\/\" target=\"_blank\" rel=\"noopener\">INFOSAN<\/a><\/h4>\n\n\n\n<h4 class=\"wp-block-heading\"><a href=\"https:\/\/www.fao.org\/documents\/search\/es\/\" target=\"_blank\" rel=\"noopener\">Repositorio de documentos de la FAO <\/a><\/h4>\n","protected":false},"excerpt":{"rendered":"<p>FAO Documentos Evaluaciones de riesgos. Combinaciones de pat\u00f3genos-productos Los virus en los alimentos Evaluaci\u00f3n del riesgo de Escherichia coli enterohemorr\u00e1gica [&hellip;]<\/p>\n","protected":false},"author":213237738,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_coblocks_attr":"","_coblocks_dimensions":"","_coblocks_responsive_height":"","_coblocks_accordion_ie_support":"","_crdt_document":"","footnotes":""},"class_list":["post-6082","page","type-page","status-publish","hentry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>FAO - OIRSA<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/web.oirsa.org\/en\/fao\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"FAO - OIRSA\" \/>\n<meta property=\"og:description\" content=\"FAO Documentos Evaluaciones de riesgos. 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