Food Safety Study Notes

Food Safety 3 2 Health encompasses a broad array: oAgricultural human o Science issues including • Safety environmental health • Consumer health education • Health literacy • Community planning 5 Definition of Foodborne Illness • Food borne illnesses are defined as diseases, usually either infectious or toxic in nature • caused by agents that enter the body through the ingestion of food. • Every person is at risk of food borne illness. 6 3 Food borne diseases • Food borne diseases are harmful illnesses mainly affecting the gastero-intestinal tract, and are transmitted through consumption of contaminated of food and drink. 7 4 Estimates of food borne illnesses in the U.S. each year 76 million people become ill 5,000 people die 1391/8/17 5 1391/8/17 Basic Food Safety Issues • Producers are faced with six basic food safety issues relating to animal products: • - Pathogenic microorganisms • - Mycotoxins (toxins formed by molds) • - Naturally occurring allergens • - Chemical residues • - Drug residues (Antibiotics) • - Hormones 12 6 Microbial Contamination of Food • Is a major health problem worldwide. • Great difficulty exists in ensuring that foods are free of microbial contamination. • 10 organisms are identified and tracked by federal agencies, including the 3 most frequent causes of diarrheal disease in humans: strains of Campylobacter, Salmonella, and Shigella. • Fewer than 10% of food borne illness outbreaks were traced and confirmed to meat or meat products. • After a product is beyond the live animal, the risk of microbial contamination and microbial load increases with time. • National Research Council, 1999 13 Foodborne Disease in 2011 — The Rest of the Story The New England Journal of MedicineMichael ,T. Osterholm, Ph.D., M.P.H. 14 7 Food borne hazards Animal parasites Natural toxins in food Microbial action FOOD BORNES HAZARDS Toxic metals and chemicals Food allergies 16 8 Types of microorganisms • • • • • • Bacteria Fungi (yeasts ,moulds) Viruses Protozoa Helminthic parasite Algae 17 Examples of pathogenic micro-organisms • • • • • • • • • • • Salmonella species Campylobacter jejuni Clostridium perfringens Bacillus cereus Staphylococcus aureus E. coli Vibrios Hepatitis A Norwalk Cryptosporidium parvum Giardia lamblia 18 9 • Antimicrobial agents are essential drugs for human health, animal health and welfare. • Antimicrobial resistance is a global public health concern that is impacted by both human and non-human antimicrobial usage and the resultant development and spread of antimicrobial resistance. • Antimicrobial use in food animal production contributes to the emergence of antimicrobial resistance in humans due to zoonotic pathogens, such as Salmonellosis and Campylobacteriosis. • Progress needs to be made in strengthening the monitoring of antimicrobial usage at national and international levels. 19 • Worldwide, food borne diseases, and more especially diarrhoeal diseases, are an important cause of morbidity and mortality . In developed countries, surveillance of food borne disease is a fundamental component of food safety systems. Surveillance data are used for planning, implementing and evaluating public health policies. There is therefore a strong need to strengthen surveillance systems for foodborne disease . WHO is developing a comprehensive strategy on strengthening food borne disease surveillance. 20 10 • Foodborne diseases are a growing public health problem worldwide. • They encompass a wide spectrum of illnesses caused by microbial, parasitic or chemical contamination of food. Reliable epidemiological estimates on the burden of foodborne diseases are important in order to assess the impact of food safety measures and advise policy-makers on the cost-effective use of resources. To date, however, no precise and consistent global information exists. 21 By Dr Aryaeian 22 11 12 13 14 Are you in the YOPI group 15 • Foodborne diseases remain responsible for high levels of morbidity and mortality in the general population, but particularly for at-risk groups, such as infants and young, children, the elderly and the immunocompromised. • In this regard, WHO offers a unique capacity, through its commitment to health, to work collaboratively with government, industry and consumers, to strengthen and better focus national food safety efforts . 31