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Brochure, flyer, fact-sheetFoodborne parasites – ranking for risk management 2013
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No results found.Foodborne parasites are often referred to as neglected diseases. From the food safety perspective they have not received the same level of attention as other foodborne biological and chemical hazards. Yet they cause a high burden of disease in humans, and can cause great hardship in terms of food security and their impact on livelihoods. Foodborne parasitic diseases present some unique challenges. Notification of public health authorities is not compulsory for most parasitic diseases, and, there fore, official reports do not reflect the true prevalence/incidence of the disease that occurs (underreporting). Parasites have complicated life cycles, which may include multiple hosts, some of which could become food, or the parasites themselves could contaminate food. The disease can present with prolonged incubation periods (up to several years) or be sub-clinical/asymptomatic, and epidemiological studies associating illness with a specific food type may not be possible. The full set of Highlights on FAO food safety and quality activities is available at the following Url: http://www.fao.org/3/a-au638e/index.html. -
MeetingStatistical Information on Food-borne Disease In Europe microbiological and chemical hazards 2002Foodborne disease caused by microbiological hazards is a large and growing public health problem. Most countries with systems for reporting cases of foodborne diseases have documented significant increases over the past few decades in the incidence of diseases caused by micro-organisms in food, including Salmonella spp., Campylobacter jejuni, Listeria monocytogenes or E. coli O157 among others. Chemicals are a significant source of foodborne diseases, although effects are often difficult to link with a particular food. Chemical contaminants in food include natural toxicants such as mycotoxins or environmental contaminants such as dioxins, mercury, lead, and radionuclides. Food additives, pesticide and veterinary drugs are widely used too and it is essential to assure that these uses are safe. Surveillance of foodborne disease and food contamination monitoring are essential tools for risk assessment. For this reason main efforts are directed to the development of adequate meth ods of surveillance of foodborne diseases and food contamination monitoring to provide the necessary data for quantitative microbiological and chemical risk assessment. This paper presents both data on foodborne diseases in the European Region and information on chemical contaminants, additives and residues in foods that may have an adverse impact in health. Future directions to prevent both microbiological and chemical hazards are discussed.
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Book (stand-alone)Risk Communication Applied to Food Safety Handbook 2016Recent global, regional and national food-borne disease outbreaks and/or large food recalls have had adverse impacts on consumer confidence in the safety of the food supply and agri-food production and trade (3). Post-event analysis of such events has indicated the importance of more effective use of risk communication principles and practices. Countries are encouraged to develop and assess their existing risk communication plans and practices applied to food safety and to learn from their own or other countries’ experiences. As the use of the Internet and social media technologies increases both in developed and developing countries, the public’s demand for greater transparency and more salient food safety risk information can be expected, confirming the importance of effective risk communication strategies in food safety and the broader public health sector. The purpose of this Handbook is to support countries, national food safety authorities and food chain stakeholders in establishing or enhancing risk communication practice and capacity in the food safety sector. This Handbook focuses on practical principles and best practices of risk communication to support risk management of adverse food safety (including quality) events associated with biological, chemical or physical hazards. The focus of this Handbook is on the use of risk communication in the process of risk analysis to manage both emergency food safety risks (e.g. foodborne illness outbreaks) and non-emergency or more enduring food safety issues (e.g. food safety and health promotion campaigns). The Handbook begins with a broad overview of the key goals and concepts of risk communication.
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