Author Topic: 10 facts on food safety  (Read 273 times)

Offline tasmiaT

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10 facts on food safety
« on: August 08, 2018, 09:10:56 PM »
The great majority of people will experience a foodborne disease at some point in their lives. This highlights the importance of making sure the food we eat is not contaminated with potentially harmful bacteria, parasites, viruses, toxins and chemicals.

Food can become contaminated at any point during production, distribution and preparation. Everyone along the production chain, from producer to consumer, has a role to play to ensure the food we eat does not cause diseases.

Fact 1: More than 200 diseases are spread through food.
1 in 10 people fall ill every year from eating contaminated food, and 420 000 people die each year as a result. Children under 5 years of age are at particularly high risk, with some 125 000 young children dying from foodborne diseases every year. Proper food preparation can prevent most foodborne diseases.

Fact 2: Contaminated food can cause long-term health problems.
The most common symptoms of foodborne disease are stomach pains, vomiting and diarrhoea. Food contaminated with heavy metals or with naturally occurring toxins can also cause long-term health problems including cancer and neurological disorders.

Fact 3: Foodborne diseases affect vulnerable people harder than other groups
Infections caused by contaminated food have a much higher impact on populations with poor or fragile health status and can easily lead to serious illness and death. For infants, pregnant women, the sick and the elderly, the consequences of foodborne disease are usually more severe and may be fatal.Fact 4: There are many opportunities for food contamination to take place
Today’s food supply is complex and involves a range of different stages including on-farm production, slaughtering or harvesting, processing, storage, transport and distribution before the food reaches the consumers.

Fact 5: Globalization makes food safety more complex and essential
Globalization of food production and trade is making the food chain longer and complicates foodborne disease outbreak investigation and product recall in case of emergency.

Fact 6: Food safety is multisectoral and multidisciplinary
To improve food safety, a multitude of different professionals are working together, making use of the best available science and technologies. Different governmental departments and agencies, encompassing public health, agriculture, education and trade, need to collaborate and communicate with each other and engage with the civil society including consumer groups.

Fact 7: Food contamination also affects the economy and society as a whole
Food contamination has far reaching effects beyond direct public health consequences – it undermines food exports, tourism, livelihoods of food handlers and economic development, both in developed and developing countries.

Fact 8: Some harmful bacteria are becoming resistant to drug treatments
Antimicrobial resistance is a growing global health concern. Overuse and misuse of antimicrobials in agriculture and animal husbandry, in addition to human clinical uses, is one of the factors leading to the emergence and spread of antimicrobial resistance. Antimicrobial-resistant bacteria in animals may be transmitted to humans via food.

Fact 9: Everybody has a role to play in keeping food safe
Food safety is a shared responsibility between governments, industry, producers, academia, and consumers. Everyone has a role to play. Achieving food safety is a multi-sectoral effort requiring expertise from a range of different disciplines – toxicology, microbiology, parasitology, nutrition, health economics, and human and veterinary medicine. Local communities, women’s groups and school education also play an important role.

Fact 10: Consumers must be well informed on food safety practices
People should make informed and wise food choices and adopt adequate behaviors. They should know common food hazards and how to handle food safely, using the information provided in food labelling.

Source: World Health Organisation
Tasmia Tasnim
Lecturer
Department of Nutrition and Food Engineering
Daffodil International University