Foodborne illness primary prevention: Difference between revisions
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{{Foodborne illness}} | {{Foodborne illness}} | ||
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==Primary Prevention== | ==Primary Prevention== | ||
Prevention is mainly the role of the state, through the definition of strict rules of [[hygiene]] and a public services of [[veterinary medicine|veterinary]] surveying of animal products in the food chain, from farming to the transformation industry and delivery (shops and restaurants). This regulation includes: | Prevention is mainly the role of the state, through the definition of strict rules of [[hygiene]] and a public services of [[veterinary medicine|veterinary]] surveying of animal products in the food chain, from farming to the transformation industry and delivery (shops and restaurants). This regulation includes: | ||
* [[ | * [[Traceability]]: in a final product, it must be possible to know the origin of the ingredients (originating farm, identification of the harvesting or of the animal) and where and when it was processed; the origin of the illness can thus be tracked and solved (and possibly penalized), and the final products can be removed from the sale if a problem is detected; | ||
* | * Enforement of hygiene procedures like [[HACCP]] and the "[[cold chain]]"; | ||
* | * Power of control and of law enforcement of [[veterinarian]]s. | ||
In August 2006, the United States [[Food and Drug Administration]] approved [[Phage therapy]] which involves spraying meat with viruses that infect bacteria, and thus preventing infection. This has raised concerns, because without | In August 2006, the United States [[Food and Drug Administration]] approved [[Phage therapy]] which involves spraying meat with viruses that infect bacteria, and thus preventing infection. This has raised concerns, because without mandatory labeling consumers wouldn't be aware that meat and poultry products have been treated with the spray. | ||
At home, prevention mainly consists of good [[food safety]] practices. Many forms of bacterial poisoning can be prevented even if food is contaminated by heating it sufficiently, and either eating it quickly or refrigerating it effectively. Heating to about 65 degrees Celsius for a few minutes is sufficient. Many toxins, however, are not destroyed by heat treatment. | At home, prevention mainly consists of good [[food safety]] practices. Many forms of bacterial poisoning can be prevented even if food is contaminated by heating it sufficiently, and either eating it quickly or refrigerating it effectively. Heating to about 65 degrees Celsius for a few minutes is sufficient. Many toxins, however, are not destroyed by heat treatment. | ||
== | ===Organizations=== | ||
====World Health Organization Food Safety Department==== | |||
The WHO provides scientific advice for organizations and the public on issues concerning the safety of food. It serves as a medium linking the [[food safety]] systems in countries around the world. Food safety is currently one of WHO's top ten priorities. Food Safety is one of the major issues in our world today, and the Organization calls for more systematic and aggressive steps to be taken to significantly reduce the risk of foodborne diseases. | |||
====The Department of Food Safety, Zoonoses and Foodborne Diseases==== | |||
The Department of Food Safety, Zoonoses and Foodborne Diseases is a department under the WHO. Its mission is to reduce the serious negative impact of foodborne diseases worldwide. According to the WHO website, food and waterborne diarrhoeal diseases are leading causes of illness and death in less developed countries, killing approximately 1.8 million people annually, most of whom are children. | |||
"WHO works closely with the Food and Agriculture Organization of the United Nations (FAO) to address food safety issues along the entire food production chain--from production to consumption--using new methods of risk analysis. These methods provide efficient, science-based tools to improve food safety, thereby benefiting both public health and economic development." | |||
====The International Food Safety Authorities Network (INFOSAN)==== | |||
This Network is intended to complement and support the existing WHO Global Outbreak Alert and Response Network (GOARN) which includes a Chemical Alert and Response component. | |||
==References== | |||
{{reflist|2}} | |||
[[Category:Food safety]] | |||
[[Category:Foodborne illnesses|*]] | [[Category:Foodborne illnesses|*]] | ||
[[Category:Nutrition]] | [[Category:Nutrition]] | ||
[[Category:Emergency medicine]] | [[Category:Emergency medicine]] | ||
[[Category:Intensive care medicine]] | [[Category:Intensive care medicine]] | ||
[[Category:Food safety]] | |||
[[Category:Needs overview]] | [[Category:Needs overview]] | ||
Latest revision as of 17:45, 18 September 2017
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Editor-In-Chief: C. Michael Gibson, M.S., M.D. [1]
Primary Prevention
Prevention is mainly the role of the state, through the definition of strict rules of hygiene and a public services of veterinary surveying of animal products in the food chain, from farming to the transformation industry and delivery (shops and restaurants). This regulation includes:
- Traceability: in a final product, it must be possible to know the origin of the ingredients (originating farm, identification of the harvesting or of the animal) and where and when it was processed; the origin of the illness can thus be tracked and solved (and possibly penalized), and the final products can be removed from the sale if a problem is detected;
- Enforement of hygiene procedures like HACCP and the "cold chain";
- Power of control and of law enforcement of veterinarians.
In August 2006, the United States Food and Drug Administration approved Phage therapy which involves spraying meat with viruses that infect bacteria, and thus preventing infection. This has raised concerns, because without mandatory labeling consumers wouldn't be aware that meat and poultry products have been treated with the spray.
At home, prevention mainly consists of good food safety practices. Many forms of bacterial poisoning can be prevented even if food is contaminated by heating it sufficiently, and either eating it quickly or refrigerating it effectively. Heating to about 65 degrees Celsius for a few minutes is sufficient. Many toxins, however, are not destroyed by heat treatment.
Organizations
World Health Organization Food Safety Department
The WHO provides scientific advice for organizations and the public on issues concerning the safety of food. It serves as a medium linking the food safety systems in countries around the world. Food safety is currently one of WHO's top ten priorities. Food Safety is one of the major issues in our world today, and the Organization calls for more systematic and aggressive steps to be taken to significantly reduce the risk of foodborne diseases.
The Department of Food Safety, Zoonoses and Foodborne Diseases
The Department of Food Safety, Zoonoses and Foodborne Diseases is a department under the WHO. Its mission is to reduce the serious negative impact of foodborne diseases worldwide. According to the WHO website, food and waterborne diarrhoeal diseases are leading causes of illness and death in less developed countries, killing approximately 1.8 million people annually, most of whom are children. "WHO works closely with the Food and Agriculture Organization of the United Nations (FAO) to address food safety issues along the entire food production chain--from production to consumption--using new methods of risk analysis. These methods provide efficient, science-based tools to improve food safety, thereby benefiting both public health and economic development."
The International Food Safety Authorities Network (INFOSAN)
This Network is intended to complement and support the existing WHO Global Outbreak Alert and Response Network (GOARN) which includes a Chemical Alert and Response component.
References