This document discusses food fraud, which is the intentional adulteration, dilution, substitution, mislabeling, theft or counterfeiting of food for financial gain. It can harm consumers and damage brands. Assessing threats and vulnerabilities is challenging due to a lack of industry knowledge and standardized methodologies. Controls must be implemented to minimize risks, but prioritizing threats can be difficult and detection is not always possible. Ongoing resources are needed to continually monitor for new risks in a complex global supply chain.
The food industry is responding to the increasing threat of food fraud by developing strategies and guidelines. A global think tank on food fraud proposed that companies conduct vulnerability assessments to identify threats, consider socioeconomic and behavioral factors, and monitor their supply chains. The Global Food Safety Initiative is making food fraud prevention an integral part of food safety management systems, requiring companies to prevent both unintentional and intentional adulteration. GFSI aims to provide guidance to help companies implement food fraud prevention plans and controls within their existing food safety systems and management schemes.
The world is facing a nutrition crisis : Approximately 3 Billion people from everyone of the worlds 193 countries have a low quality diets . Over the next 20 years , multiple forms of malnutrition will pose increasingly serious threats to global health. Population growth combined with climate change will place increasing stress on the food systems , particularly in Africa and Asia where there will be an additional two billion people in 2050 . At the same time rapidly increasing urbanisation,particularly in these two regions,will affect hunger and nutrition in complex ways - Both Positively and Negatively
The document discusses major principles of food safety and quality control, including following routines to prevent foodborne illness, maintaining hygiene according to WHO's five key principles, and ensuring quality through processes that prevent contamination and allow for proper traceability. Food safety and quality are important to consider across the entire food chain from production to consumption in order to avoid severe health hazards and meet consumer and regulatory standards.
The document discusses various topics related to food microbiology including the study of microorganisms in food, food preservation techniques, foodborne diseases, and food contamination. It provides details on industrial canning processes, irradiation, high pressure processing, and common foodborne pathogens and diseases. The goal of food preservation techniques is to prolong the shelf life of food by inhibiting spoilage microorganisms through methods like thermal sterilization, freezing, drying, fermentation and addition of preservatives.
Food safety in the era of COVID-19: Ensuring consumers’ trustILRI
Keynote presentation by Delia Grace at a webinar on ‘Food safety in the context of sustainable food systems: Moving forward for a healthy tomorrow in Europe and Central Asia’, 7 June 2021.
Risk assessment and management during food preparationaleeban_irasna
About the challenges reagarding food safety,risk analysis, risk assessment and principles of food safety management in food industry. Also contains the case study of Listeria monocytogenes in Deli meats
Food safety is the utilization of various resources and strategies to ensure that all types of food are properly stored, prepared, and preserved so they are safe for consumption. The EXIM Policy is the Export-Import policies regulating international commerce in India.
Exim Policy is also known as the Foreign Trade Policy.
EXIM policy is import export policy that contains rules and regulations regarding doing imports and exports.
This document discusses food fraud, which is the intentional adulteration, dilution, substitution, mislabeling, theft or counterfeiting of food for financial gain. It can harm consumers and damage brands. Assessing threats and vulnerabilities is challenging due to a lack of industry knowledge and standardized methodologies. Controls must be implemented to minimize risks, but prioritizing threats can be difficult and detection is not always possible. Ongoing resources are needed to continually monitor for new risks in a complex global supply chain.
The food industry is responding to the increasing threat of food fraud by developing strategies and guidelines. A global think tank on food fraud proposed that companies conduct vulnerability assessments to identify threats, consider socioeconomic and behavioral factors, and monitor their supply chains. The Global Food Safety Initiative is making food fraud prevention an integral part of food safety management systems, requiring companies to prevent both unintentional and intentional adulteration. GFSI aims to provide guidance to help companies implement food fraud prevention plans and controls within their existing food safety systems and management schemes.
The world is facing a nutrition crisis : Approximately 3 Billion people from everyone of the worlds 193 countries have a low quality diets . Over the next 20 years , multiple forms of malnutrition will pose increasingly serious threats to global health. Population growth combined with climate change will place increasing stress on the food systems , particularly in Africa and Asia where there will be an additional two billion people in 2050 . At the same time rapidly increasing urbanisation,particularly in these two regions,will affect hunger and nutrition in complex ways - Both Positively and Negatively
The document discusses major principles of food safety and quality control, including following routines to prevent foodborne illness, maintaining hygiene according to WHO's five key principles, and ensuring quality through processes that prevent contamination and allow for proper traceability. Food safety and quality are important to consider across the entire food chain from production to consumption in order to avoid severe health hazards and meet consumer and regulatory standards.
The document discusses various topics related to food microbiology including the study of microorganisms in food, food preservation techniques, foodborne diseases, and food contamination. It provides details on industrial canning processes, irradiation, high pressure processing, and common foodborne pathogens and diseases. The goal of food preservation techniques is to prolong the shelf life of food by inhibiting spoilage microorganisms through methods like thermal sterilization, freezing, drying, fermentation and addition of preservatives.
Food safety in the era of COVID-19: Ensuring consumers’ trustILRI
Keynote presentation by Delia Grace at a webinar on ‘Food safety in the context of sustainable food systems: Moving forward for a healthy tomorrow in Europe and Central Asia’, 7 June 2021.
Risk assessment and management during food preparationaleeban_irasna
About the challenges reagarding food safety,risk analysis, risk assessment and principles of food safety management in food industry. Also contains the case study of Listeria monocytogenes in Deli meats
Food safety is the utilization of various resources and strategies to ensure that all types of food are properly stored, prepared, and preserved so they are safe for consumption. The EXIM Policy is the Export-Import policies regulating international commerce in India.
Exim Policy is also known as the Foreign Trade Policy.
EXIM policy is import export policy that contains rules and regulations regarding doing imports and exports.
HACCP is a food safety management system that identifies, evaluates, and controls hazards that could cause unsafe food. It has seven principles: conduct hazards analysis, determine critical control points, establish critical limits, establish monitoring procedures, establish corrective actions, establish verification procedures, and establish documentation procedures. Critical control points are the most important steps to control hazards and ensure food is safe. Monitoring and documentation ensure the HACCP plan is followed correctly. HACCP certification provides a systematic way for food businesses to produce safe food and comply with regulations.
Thailand faces several challenges in ensuring food safety as the food supplier to the world. These include a growing population that will increase demand for food, uncertainty around food security, and energy and climate change issues. To address these, Thailand aims to strengthen its competitiveness in food and fuel production through developing human resources and technological skills. The country also seeks to improve food safety management systems and regulations to meet rising standards for food exported to other countries, especially with the upcoming ASEAN Economic Community.
The document outlines the key concepts and steps of Hazard Analysis and Critical Control Points (HACCP), a systematic preventative approach to food safety. It discusses hazards like biological, chemical and physical contaminants that can cause foodborne illness. The 7 steps of HACCP are described, including identifying hazards and critical control points in food production processes. Monitoring procedures, corrective actions, and record keeping are important aspects of ensuring food safety through the HACCP system. The overall goal of HACCP is to anticipate and prevent risks of food contamination before they occur.
This document discusses food borne diseases and provides details on several bacterial causes. It defines food borne diseases as those caused by exposure to pathogenic microorganisms through food. Common symptoms include nausea, vomiting, abdominal cramps and diarrhea. The document then describes several major bacterial causes like Salmonella, Staphylococcus aureus, Clostridium botulinum, and E. coli. For each bacteria, it discusses epidemiology, pathogenesis, symptoms and methods of prevention and control.
The document discusses organic versus conventional food production. It covers the USDA organic standards, levels of pesticides, nitrates, and E. coli in organic and conventional foods, with varying and sometimes conflicting results. Antibiotic use in livestock is also examined. In the end, the document concludes there is no scientific evidence that organic foods are more nutritious or safer than conventional foods. Both organic and conventional foods can be part of a healthy diet.
The document discusses health hazards of food contaminants. It defines a food contaminant as any substance not intentionally added to food or present due to production, manufacturing, or processing. Contaminants can be biological, chemical, or physical. The health hazard of a contaminant depends on both its toxicity and level of exposure. Pesticide residues are a common type of chemical contaminant in foods. Pesticides can affect human health through short or long-term effects like cancer, birth defects, and organ damage. The document outlines issues with pesticide use in Nepal and interventions by the government to monitor residues and promote good practices.
This document discusses several infectious diseases including their causative agents, modes of transmission, symptoms, diagnosis and control measures. It covers viral diseases like poliomyelitis, hepatitis A and E. Bacterial diseases mentioned are typhoid, brucellosis and diarrheal diseases. Parasitic diseases discussed include ascariasis, amoebic dysentery and toxoplasmosis. The document then focuses on describing poliomyelitis in more detail including its clinical manifestations, diagnosis, vaccination methods and control strategies.
This document summarizes key information about foodborne infections. It discusses Salmonella, which has over 2000 serotypes including S. typhi and S. paratyphi A, B, C. It also discusses reservoirs, transmission, clinical presentation, and prevention of various foodborne illnesses caused by Salmonella, Staphylococcus aureus, Bacillus cereus, Clostridium perfringens, Clostridium botulinum, and Vibrio cholerae. General preventive measures are outlined such as proper food handling, processing, and sterilization to prevent transmission of bacteria and toxins through contaminated food and water.
Mycotoxins are toxic metabolites produced by fungi that can contaminate foods. They are classified into six major types including aflatoxins, ochratoxin A, patulin, fumonisins, deoxynivalenol, and zearalenone. Aflatoxins are the most studied mycotoxins and are produced by Aspergillus species of fungi. They are carcinogenic and pose health risks such as liver cancer. Preventing pre-harvest and post-harvest contamination is important to reduce human exposure to these toxic fungal metabolites in food.
This document discusses various mycotoxins, which are toxic substances produced by molds. It describes the major genera of molds (Aspergillus, Penicillium, Fusarium) that produce mycotoxins. The main mycotoxins discussed are aflatoxins, patulin, ochratoxin, luteoskyrin, sterigmatocystin, penicillic acid, and roquefortine. Aflatoxins and ochratoxin are particularly toxic and carcinogenic, especially affecting the liver, while others like patulin and penicillic acid also demonstrate carcinogenic properties. The document provides details on the fungi that produce each mycotoxin, their
This document provides an overview of quality and food safety management. It discusses key topics such as the definition of quality, the 6 principles of quality management, what is food safety, common errors, and daily quality practices. The document contains an agenda outlining these topics and includes several quotes, descriptions, and examples to illustrate important concepts in quality and food safety management.
Emerging pathogens are infectious diseases whose incidence is increasing or threatening to increase. They include diseases that have developed antibiotic resistance or spread to new areas. Major emerging pathogens since the 1970s include HIV, Ebola, SARS, and antibiotic-resistant bacteria like MRSA. Factors driving emergence include increased travel and trade, antibiotic overuse, environmental changes, and evolving pathogens. Controlling emerging diseases requires early detection, diagnosis, treatment, and preventing transmission through vectors and contaminated food/water.
This is the first part in a series of slide shows on food safety risk assessment. Risk assessment is one of the three elements in the Risk Analysis Framework, and this presentation gives an introduction to the topic.
This document provides an overview of global food safety. It discusses foodborne illness, notable recent outbreaks, and approaches to controlling foodborne pathogens. Foodborne illness is a major health issue worldwide. Investigating outbreaks involves detecting cases, generating hypotheses, and identifying the contaminated food item. Quality assurance systems like HACCP aim to control food safety hazards. International organizations work to harmonize food standards globally.
Iso 22000 food safety management systemNaveen Kumar
This document provides an overview of ISO 22000, a food safety management standard. It discusses what ISO is and some key ISO standards. It then defines food safety and introduces ISO 22000, describing its benefits, key elements, and structure. The standard employs a process approach and focuses on preventing food safety hazards across the entire food chain. It requires organizations to establish prerequisite programs, conduct a hazard analysis, and develop a HACCP plan. The document outlines the main requirements around planning, implementation, verification, and improvement of the food safety management system. It concludes by discussing some initial concerns with and ongoing challenges of ISO 22000 certification.
The document discusses food safety management systems and Hazard Analysis and Critical Control Point (HACCP). It explains that many food companies require suppliers to implement a food safety management system. The Global Food Safety Initiative has benchmarked several certification programs that are HACCP-based. HACCP identifies hazards and implements controls at critical points in the food production process. Implementing HACCP requires establishing prerequisite programs to control hazards, developing HACCP plans for each product, and following the seven HACCP principles of hazard analysis, critical control point identification, and establishing monitoring, corrective actions, verification and documentation procedures.
This document discusses the roles and responsibilities of different groups in ensuring food safety from farm to plate. It states that food safety is a shared responsibility of everyone involved in the food chain including farmers, transporters, manufacturers, retailers, and consumers. It outlines the key responsibilities of producers, consumers, and manufacturers. Producers are responsible for using safe raw materials and ingredients and following production practices. Consumers should properly store, handle and cook food. Manufacturers must use proper processing and packaging and ensure ingredients meet standards. The document emphasizes that food safety is a collaborative effort across all groups.
We live in a fast-moving, money-driven age and as various industries experience boom like never before, operations and supply chain networks become increasingly intricate. Such situation is bound to witness a proliferation of fraud (and fraudsters). The food industry is no exception. Complex supply chain network, lax regulation and inaccessibility of information to consumer, among other factors, have all but put food fraud on the rise. Hence, this presentation focuses on the totality of food fraud, including: its definition, a few cases, current efforts at preventing it, and what can still be done to remedy this menace.
More than 200 diseases can be spread through food, killing millions each year. Contaminated food can cause both short-term illnesses like vomiting and diarrhea as well as long-term health issues including cancer. Vulnerable groups are most severely affected. There are many points in the food system where contamination can occur, from production to processing to transport. Globalization has increased the complexity of food safety by lengthening the supply chain. Ensuring food safety requires cooperation across government departments as well as industries, producers, and consumers.
This document discusses food safety as a global issue. Key points include:
- Unsafe food affects over 600 million people annually, resulting in 420,000 deaths including 125,000 children under 5. Foodborne diseases strain healthcare systems and economies.
- Food safety is challenged by new pathogens, chemical and antibiotic hazards in food, and the globalization of food trade. Monitoring and coordination between countries is important to prevent widespread outbreaks.
- International organizations like WHO, CDC, FAO work to strengthen food safety systems, surveillance, outbreak response and policies to improve food safety globally.
HACCP is a food safety management system that identifies, evaluates, and controls hazards that could cause unsafe food. It has seven principles: conduct hazards analysis, determine critical control points, establish critical limits, establish monitoring procedures, establish corrective actions, establish verification procedures, and establish documentation procedures. Critical control points are the most important steps to control hazards and ensure food is safe. Monitoring and documentation ensure the HACCP plan is followed correctly. HACCP certification provides a systematic way for food businesses to produce safe food and comply with regulations.
Thailand faces several challenges in ensuring food safety as the food supplier to the world. These include a growing population that will increase demand for food, uncertainty around food security, and energy and climate change issues. To address these, Thailand aims to strengthen its competitiveness in food and fuel production through developing human resources and technological skills. The country also seeks to improve food safety management systems and regulations to meet rising standards for food exported to other countries, especially with the upcoming ASEAN Economic Community.
The document outlines the key concepts and steps of Hazard Analysis and Critical Control Points (HACCP), a systematic preventative approach to food safety. It discusses hazards like biological, chemical and physical contaminants that can cause foodborne illness. The 7 steps of HACCP are described, including identifying hazards and critical control points in food production processes. Monitoring procedures, corrective actions, and record keeping are important aspects of ensuring food safety through the HACCP system. The overall goal of HACCP is to anticipate and prevent risks of food contamination before they occur.
This document discusses food borne diseases and provides details on several bacterial causes. It defines food borne diseases as those caused by exposure to pathogenic microorganisms through food. Common symptoms include nausea, vomiting, abdominal cramps and diarrhea. The document then describes several major bacterial causes like Salmonella, Staphylococcus aureus, Clostridium botulinum, and E. coli. For each bacteria, it discusses epidemiology, pathogenesis, symptoms and methods of prevention and control.
The document discusses organic versus conventional food production. It covers the USDA organic standards, levels of pesticides, nitrates, and E. coli in organic and conventional foods, with varying and sometimes conflicting results. Antibiotic use in livestock is also examined. In the end, the document concludes there is no scientific evidence that organic foods are more nutritious or safer than conventional foods. Both organic and conventional foods can be part of a healthy diet.
The document discusses health hazards of food contaminants. It defines a food contaminant as any substance not intentionally added to food or present due to production, manufacturing, or processing. Contaminants can be biological, chemical, or physical. The health hazard of a contaminant depends on both its toxicity and level of exposure. Pesticide residues are a common type of chemical contaminant in foods. Pesticides can affect human health through short or long-term effects like cancer, birth defects, and organ damage. The document outlines issues with pesticide use in Nepal and interventions by the government to monitor residues and promote good practices.
This document discusses several infectious diseases including their causative agents, modes of transmission, symptoms, diagnosis and control measures. It covers viral diseases like poliomyelitis, hepatitis A and E. Bacterial diseases mentioned are typhoid, brucellosis and diarrheal diseases. Parasitic diseases discussed include ascariasis, amoebic dysentery and toxoplasmosis. The document then focuses on describing poliomyelitis in more detail including its clinical manifestations, diagnosis, vaccination methods and control strategies.
This document summarizes key information about foodborne infections. It discusses Salmonella, which has over 2000 serotypes including S. typhi and S. paratyphi A, B, C. It also discusses reservoirs, transmission, clinical presentation, and prevention of various foodborne illnesses caused by Salmonella, Staphylococcus aureus, Bacillus cereus, Clostridium perfringens, Clostridium botulinum, and Vibrio cholerae. General preventive measures are outlined such as proper food handling, processing, and sterilization to prevent transmission of bacteria and toxins through contaminated food and water.
Mycotoxins are toxic metabolites produced by fungi that can contaminate foods. They are classified into six major types including aflatoxins, ochratoxin A, patulin, fumonisins, deoxynivalenol, and zearalenone. Aflatoxins are the most studied mycotoxins and are produced by Aspergillus species of fungi. They are carcinogenic and pose health risks such as liver cancer. Preventing pre-harvest and post-harvest contamination is important to reduce human exposure to these toxic fungal metabolites in food.
This document discusses various mycotoxins, which are toxic substances produced by molds. It describes the major genera of molds (Aspergillus, Penicillium, Fusarium) that produce mycotoxins. The main mycotoxins discussed are aflatoxins, patulin, ochratoxin, luteoskyrin, sterigmatocystin, penicillic acid, and roquefortine. Aflatoxins and ochratoxin are particularly toxic and carcinogenic, especially affecting the liver, while others like patulin and penicillic acid also demonstrate carcinogenic properties. The document provides details on the fungi that produce each mycotoxin, their
This document provides an overview of quality and food safety management. It discusses key topics such as the definition of quality, the 6 principles of quality management, what is food safety, common errors, and daily quality practices. The document contains an agenda outlining these topics and includes several quotes, descriptions, and examples to illustrate important concepts in quality and food safety management.
Emerging pathogens are infectious diseases whose incidence is increasing or threatening to increase. They include diseases that have developed antibiotic resistance or spread to new areas. Major emerging pathogens since the 1970s include HIV, Ebola, SARS, and antibiotic-resistant bacteria like MRSA. Factors driving emergence include increased travel and trade, antibiotic overuse, environmental changes, and evolving pathogens. Controlling emerging diseases requires early detection, diagnosis, treatment, and preventing transmission through vectors and contaminated food/water.
This is the first part in a series of slide shows on food safety risk assessment. Risk assessment is one of the three elements in the Risk Analysis Framework, and this presentation gives an introduction to the topic.
This document provides an overview of global food safety. It discusses foodborne illness, notable recent outbreaks, and approaches to controlling foodborne pathogens. Foodborne illness is a major health issue worldwide. Investigating outbreaks involves detecting cases, generating hypotheses, and identifying the contaminated food item. Quality assurance systems like HACCP aim to control food safety hazards. International organizations work to harmonize food standards globally.
Iso 22000 food safety management systemNaveen Kumar
This document provides an overview of ISO 22000, a food safety management standard. It discusses what ISO is and some key ISO standards. It then defines food safety and introduces ISO 22000, describing its benefits, key elements, and structure. The standard employs a process approach and focuses on preventing food safety hazards across the entire food chain. It requires organizations to establish prerequisite programs, conduct a hazard analysis, and develop a HACCP plan. The document outlines the main requirements around planning, implementation, verification, and improvement of the food safety management system. It concludes by discussing some initial concerns with and ongoing challenges of ISO 22000 certification.
The document discusses food safety management systems and Hazard Analysis and Critical Control Point (HACCP). It explains that many food companies require suppliers to implement a food safety management system. The Global Food Safety Initiative has benchmarked several certification programs that are HACCP-based. HACCP identifies hazards and implements controls at critical points in the food production process. Implementing HACCP requires establishing prerequisite programs to control hazards, developing HACCP plans for each product, and following the seven HACCP principles of hazard analysis, critical control point identification, and establishing monitoring, corrective actions, verification and documentation procedures.
This document discusses the roles and responsibilities of different groups in ensuring food safety from farm to plate. It states that food safety is a shared responsibility of everyone involved in the food chain including farmers, transporters, manufacturers, retailers, and consumers. It outlines the key responsibilities of producers, consumers, and manufacturers. Producers are responsible for using safe raw materials and ingredients and following production practices. Consumers should properly store, handle and cook food. Manufacturers must use proper processing and packaging and ensure ingredients meet standards. The document emphasizes that food safety is a collaborative effort across all groups.
We live in a fast-moving, money-driven age and as various industries experience boom like never before, operations and supply chain networks become increasingly intricate. Such situation is bound to witness a proliferation of fraud (and fraudsters). The food industry is no exception. Complex supply chain network, lax regulation and inaccessibility of information to consumer, among other factors, have all but put food fraud on the rise. Hence, this presentation focuses on the totality of food fraud, including: its definition, a few cases, current efforts at preventing it, and what can still be done to remedy this menace.
More than 200 diseases can be spread through food, killing millions each year. Contaminated food can cause both short-term illnesses like vomiting and diarrhea as well as long-term health issues including cancer. Vulnerable groups are most severely affected. There are many points in the food system where contamination can occur, from production to processing to transport. Globalization has increased the complexity of food safety by lengthening the supply chain. Ensuring food safety requires cooperation across government departments as well as industries, producers, and consumers.
This document discusses food safety as a global issue. Key points include:
- Unsafe food affects over 600 million people annually, resulting in 420,000 deaths including 125,000 children under 5. Foodborne diseases strain healthcare systems and economies.
- Food safety is challenged by new pathogens, chemical and antibiotic hazards in food, and the globalization of food trade. Monitoring and coordination between countries is important to prevent widespread outbreaks.
- International organizations like WHO, CDC, FAO work to strengthen food safety systems, surveillance, outbreak response and policies to improve food safety globally.
World Health Day 2015 focused on food safety. The document discusses how foodborne diseases kill millions annually and can cause long-term health problems. It outlines trends like globalization that increase food safety risks and how a long, complex global food chain requires collaboration across sectors to ensure safety. Key actions include strengthening surveillance systems, applying a holistic risk-based approach to food production and distribution, and encouraging both governments and consumers to prioritize safe food.
Preventing infectious diseases florian and ciaraacsanjali
Infectious diseases are caused by pathogens like viruses, bacteria, fungi and protozoa. Common infectious diseases include the common cold and malaria. Malaria kills over 700,000 people per year and costs Africa $12 billion annually in lost GDP. Prevention methods like hand washing, immunizations, avoiding insect bites and sexual contact can help control the spread of infectious diseases and their negative economic impacts.
1. Agriculture plays a key role in both undernutrition and overnutrition as well as foodborne diseases and emerging infections. Research is needed to support agricultural approaches to improving food safety from farm to fork.
2. Many health issues are associated with agriculture including 2 billion people with hidden hunger, 5 billion sickened by food each year, and 2 billion exposed to farm hazards. Diseases from zoonotic reservoirs also pose challenges.
3. A farm to fork approach is needed to shift from punishment to prevention of foodborne diseases. Research should map and measure the multiple burdens of foodborne illness and develop innovations, incentives and institutions for better management of food safety.
Research for agricultural approaches in farm to fork management of food safetyILRI
1) Agriculture plays a key role in both undernutrition and overnutrition as well as foodborne diseases through various pathways. Food safety is an issue in wet markets and with toxins that target poor populations.
2) A "farm to fork" approach is needed to address food safety that moves from punishment to prevention and considers zoonotic disease reservoirs.
3) Research is needed to better map and measure the multiple burdens of foodborne diseases and develop innovations, incentives and institutions to support agricultural approaches to improving food safety. This includes training and certifying informal food sector actors and developing appropriate technologies.
This document discusses food safety and foodborne illnesses. It provides information on common foodborne pathogens and illnesses, populations at high risk, safe food handling practices, and preventing food contamination. Regulations and standards like the FDA Food Code and HACCP are described. Challenges to food safety from changes in food production and emerging pathogens are also mentioned.
This document discusses food safety and foodborne illnesses. It outlines that foodborne illnesses affect millions of people each year in the US, costing billions of dollars. It identifies high-risk populations and discusses pathogens like Salmonella and E. coli that commonly cause foodborne illness. It provides information on safe food handling practices and temperatures to prevent contamination and growth of pathogens.
This document discusses food safety and foodborne illnesses. It covers topics such as pathogens that cause foodborne illness, high-risk populations, food safety principles like keeping food at proper temperatures, and prevention methods. It also discusses food safety regulations and standards as well as challenges and future implications in ensuring food safety. Hazard Analysis Critical Control Points (HACCP) is introduced as a food safety management system.
Animal health and animal welfare (focus on One Health)ILRI
This document discusses the need for a One Health approach to address pandemics and zoonotic diseases at their human-animal-environment interface. It outlines seven major drivers of zoonotic disease emergence, including increased demand for animal protein and unsustainable agricultural intensification. At least one billion people are impacted by endemic livestock diseases each year. A One Health approach is necessary to prepare for, detect, prevent, and respond to pandemics and endemics through coordinated action and investment in health systems from the local to global levels. Science also has an important role to play in understanding disease transmission and developing universal vaccines.
Livestock and human health: The good, the bad, the gapsILRI
Livestock can impact human health both positively and negatively. On the negative side, most human diseases originate in animals, emerging infectious diseases tend to be zoonotic, and overuse of drugs in animals can lead to antibiotic resistance in humans. However, animal source foods also provide important nutrition that helps prevent disease. A "One Health" approach is needed to manage complex interconnections between human, animal, and environmental health. Knowledge gaps remain regarding risk assessment, emerging disease management, and applying multisectoral cooperation in practice.
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Home » 2020 Topics & Objectives » Food Safety
Goal
Reduce foodborne illnesses in the United States by improving food safety-related behaviors and
practices.
Overview
Foodborne illnesses are a burden on public health and contribute significantly to the cost of health
care. Each year foodborne illnesses sicken 48 million Americans (approximately 17% of people in
the United States) and lead to 128,000 hospitalizations and 3,000 deaths. A small percentage of
these illnesses are the result of identified foodborne outbreaks, which happen when two or more
cases of similar illnesses result from eating the same food. Investigations of foodborne outbreaks,
along with analyses of data on the germs that make us sick and behaviors that contribute to food
contamination, help us identify where we can make improvements in the country’s food safety
system. This system spans from growing the food on the farm through processing, packing,
distribution, transportation, and storage, to preparing it to be eaten.
Why Is Food Safety Important?
Foodborne illnesses are a preventable and underreported public health problem. These illnesses
are a burden on public health and contribute significantly to the cost of health care. They also
present a major challenge to certain groups of people. Although anyone can get a foodborne illness,
some people are at greater risk. For example:
Children younger than age 4 have the highest incidence of laboratory-confirmed infections from some foodborne pathogens,
including Campylobacter, Cryptosporidium, Salmonella, Shiga toxin-producing Escherichia coli O157, Shigella, and Yersinia.
People older than age 50 and those with reduced immunity are at greater risk for hospitalizations and death from intestinal pathogens
commonly transmitted through foods.
Safer food promises healthier and longer lives and less costly health care, as well as a more resilient food industry.
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Understanding Food Safety
Physical Determinants of Food Safety
Food hazards, including germs and chemical contaminants, can enter the food supply at any
point from farm to table. Most of these hazards cannot be detected in food when it is
purchased or consumed. In addition, a food itself can cause severe adverse reactions in people who are allergic to it. In the United States,
food allergies are a significant concern, both among children under age 18 and some adults.
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Environmental Health PBHL-3400Food Safety Instructions you’re.docxSALU18
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Food Safety
Instructions: you’re reconstructing the papers with new ideas and your own thinking, along with what you find from outside sources. Please don’t forget it has to come from EDU, ORG OR GOV. please read the other document for further instructions
Introduction
Food safety is a scientific discipline describing handling, preparation and storage of food in the way that prevent foodborne illnesses. Nowadays, there is much advancement in the process of product control and practices which are aimed to produce wholesome and safe food. Government have imposed very strict quality and food safety assessment parameters or food establishments. However, all food establishment have not adopted practices to ensure food safety. In order to survive, people must eat. Unfortunately the food that is needed for survival is not always available, safe, or nutritious for individuals, families, consumers and communities. Sometimes, the food we love and count on for good health are contaminated with germs that causes sickness and can even be deadly. More progress is needed to protect people and to reduce foodborne illness in America. New challenges to food safety will continue to emerge largely because of: changes in our food production and supply, including more imported food, changes in the environmental leading to food contamination, and changes in consumer preferences and habits.
Statement of the problem
Why food safety matters? Each year, roughly 1 in 6 Americans (or 48 million people get sick) 128,000, are hospitalized, and 3,000 die of foodborne diseases. The U.S Department of Agriculture estimates that foodborne illnesses cost $15.6 billion each year. In addition, it is important for people to understand how their behavior and activities contribute to the safety and how they can decrease the risk of foodborne illness. From processes on to farm, to practices in the kitchen, human activities play an important role in food safety. Food is also highly perishable commodity which can directly affect the health of the consumer. To ensure availability, of safe and hygienic food to consumers is challenge for service establishments and regulatory authorities. Reforms need to protect Americans from foodborne illness. The United States has been a leader in food safety, yet despite the efforts, there are some significant gaps. For example, even though the U.S. has national reporting requirements for 20 foodborne pathogens many of our states public health departments do not have the resources to comply with the reporting mandates.
Literature Review
The problem of foodborne illness is well known to the general public, due to the media’s frequent coverage of outbreak. For example, the local newspaper will occasionally print stories about foodborne illness outbreaks that happen in restaurants in our communities; even the major restaurant chains are not immune to such incidents. Foodborne illness can be both acute and long term. Som ...
This manual provides guidance to food workers on preventing foodborne illness through proper personal hygiene like frequent handwashing, maintaining safe food temperatures, and avoiding cross-contamination. It explains that germs are the most common cause of foodborne illness and outlines practices for workers to follow regarding hygiene, temperature control of potentially hazardous foods, and preventing contamination. The goal is for food workers to understand and implement these three key food safety defenses to protect customers from foodborne illness.
A peer reviewed article presented at the 1st International Conference of Egyptian Society of Food Safety, “Food Safety Science, Health and Behavior” Sharm El-Sheikh, Egypt. February 15-18, 2018
Let Thy Food Be Thy Medicine and Thy Medicine be Thy Food: Improving Health B...HxRefactored
Our health is the greatest gift we have and making informed decisions about the food we eat has been proven to prevent illnesses.
Many people in the US are both overfed and undernourished resulting in myriad health issues. It has been estimated that one-third of the children born in the year 2000 will develop diabetes. This is completely preventable. Scores of academic and medical studies have concluded that the single most important factor in human health is nutrition, and our food (and how it’s produced) is something we can change.
Megan explores the landscape of the US food system and inspire participants to connect the dots between what we eat and our collective health.
Let Food Be thy Medicine & Medicine Be thy Food - HxRefactored 2014 - Megan G...Mad*Pow
Our health is the greatest gift we have and making informed decisions about the food we eat has been proven to prevent illnesses.
Many people in the US are both overfed and undernourished resulting in myriad health issues. It has been estimated that one-third of the children born in the year 2000 will develop diabetes. This is completely preventable. Scores of academic and medical studies have concluded that the single most important factor in human health is nutrition, and our food (and how it’s produced) is something we can change.
Mad*Pow's Experience Design Director, Megan Grocki, explores the landscape of the US food system and inspire participants to connect the dots between what we eat and our collective health.
Similar to The Global Burden of Foodborne Diseases: Results for action (20)
This document summarizes measles and rubella surveillance data from the WHO European Region from March 2021 to February 2022. It finds that 22 countries reported 222 measles cases, with the majority (87%) occurring in 10 countries including Tajikistan, Turkey, Belgium, and Poland. 107 rubella cases were reported by 12 countries, with 96 cases in 5 countries including Poland, Turkey, Ukraine, and Germany. The data also examines case trends over time and genotypes in an effort to monitor elimination goals for these vaccine-preventable diseases.
This document summarizes reported measles cases in the WHO European Region from March 2021 to February 2022. It shows the total number of measles cases and incidence rate per country over this period. The highest numbers of cases were reported in Poland, Germany, Italy, and Ukraine. Overall, there were 222 measles cases reported in March 2021, rising to a peak of 35 cases in October 2021, before declining to 33 cases in February 2022.
The document summarizes measles and rubella surveillance data from the WHO European Region. It provides data on measles and rubella cases, incidence, genotypes, and vaccination coverage from 2021-2022. The top countries for measles and rubella cases in this period are reported, with Turkey, Poland, and Ukraine among those with the highest numbers of measles cases and Poland reporting the most rubella cases.
The document provides an overview of measles and rubella cases and vaccination coverage in the WHO European Region from 2021-2022. It summarizes measles and rubella data for 2021, including the top 10 countries by cases. Turkey had the most measles cases in 2021 while Poland had the most rubella cases. Vaccination coverage for measles-containing vaccines was over 90% from 2010-2021.
The document summarizes measles and rubella surveillance data from the WHO European Region from December 2020 to November 2021. It finds that 148 measles cases were reported in this period, with the majority (89%) occurring in 11 countries including Turkey, France, Poland, and Belgium. 103 rubella cases were reported in the same period, with over 90% concentrated in 5 countries including Italy, Germany, Turkey, and Ukraine. Overall measles and rubella cases have declined in the region since 2018 but surveillance and vaccination efforts need to remain vigilant to prevent further outbreaks.
Reported measles cases for the period November 2020—October 2021 (data as of 02 December 2021).A monthly summary of the epidemiological data on selected vaccine-preventable diseases in the WHO European Region
The document summarizes measles and rubella surveillance data from the WHO European Region from October 2020 to September 2021. It finds that Turkey, Ukraine, and Poland reported the most measles cases, with Turkey reporting 35 cases. It also finds that Azerbaijan, Germany, Turkey, Ukraine, and Poland reported the most rubella cases, with Poland reporting 47 cases. Overall, measles and rubella cases have decreased in the region since 2019, but ongoing vaccination efforts are still needed to eliminate both diseases.
The document provides information on measles and rubella cases in the WHO European Region from September 2020 to August 2021. It summarizes that Turkey, Ukraine, and Poland reported the most measles cases, while Poland, Ukraine, and Turkey reported the most rubella cases. Overall measles and rubella cases have declined compared to previous years but outbreaks still occur periodically in some countries. The document also provides links to additional measles and rubella surveillance resources on the WHO website.
The document provides an overview of measles and rubella cases in the WHO European Region from August 2020 to July 2021. It summarizes measles and rubella data, including the number of reported cases by country, genotype information, and monthly trends over multiple years. Turkey had the highest number of measles cases while Poland had the most rubella cases. Measles cases were highest among unvaccinated children under 5 years old.
The document summarizes measles and rubella surveillance data from the WHO European Region from July 2020 to June 2021. It finds that for measles, Turkey, Ukraine, Belgium, Poland and France reported the most cases, with Turkey reporting 30 cases. For rubella, Italy, Turkey, Germany, Ukraine and Poland reported most of the 80 total cases. The number of measles cases decreased from 2020 to 2021 while the number of rubella cases remained low. Vaccination coverage and outbreaks varied by country.
The document provides measles and rubella surveillance data for the WHO European Region from May 2020 to April 2021. It shows that:
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- For rubella, Poland reported the highest number of cases between May 2020 to April 2021, while Italy, Turkey, Germany and Ukraine also reported cases.
- Both measles and rubella cases were highest in 2020 compared to previous years, though rubella cases remained low overall, with 188 cases reported for 2020.
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Cell Therapy Expansion and Challenges in Autoimmune DiseaseHealth Advances
There is increasing confidence that cell therapies will soon play a role in the treatment of autoimmune disorders, but the extent of this impact remains to be seen. Early readouts on autologous CAR-Ts in lupus are encouraging, but manufacturing and cost limitations are likely to restrict access to highly refractory patients. Allogeneic CAR-Ts have the potential to broaden access to earlier lines of treatment due to their inherent cost benefits, however they will need to demonstrate comparable or improved efficacy to established modalities.
In addition to infrastructure and capacity constraints, CAR-Ts face a very different risk-benefit dynamic in autoimmune compared to oncology, highlighting the need for tolerable therapies with low adverse event risk. CAR-NK and Treg-based therapies are also being developed in certain autoimmune disorders and may demonstrate favorable safety profiles. Several novel non-cell therapies such as bispecific antibodies, nanobodies, and RNAi drugs, may also offer future alternative competitive solutions with variable value propositions.
Widespread adoption of cell therapies will not only require strong efficacy and safety data, but also adapted pricing and access strategies. At oncology-based price points, CAR-Ts are unlikely to achieve broad market access in autoimmune disorders, with eligible patient populations that are potentially orders of magnitude greater than the number of currently addressable cancer patients. Developers have made strides towards reducing cell therapy COGS while improving manufacturing efficiency, but payors will inevitably restrict access until more sustainable pricing is achieved.
Despite these headwinds, industry leaders and investors remain confident that cell therapies are poised to address significant unmet need in patients suffering from autoimmune disorders. However, the extent of this impact on the treatment landscape remains to be seen, as the industry rapidly approaches an inflection point.
These lecture slides, by Dr Sidra Arshad, offer a simplified look into the mechanisms involved in the regulation of respiration:
Learning objectives:
1. Describe the organisation of respiratory center
2. Describe the nervous control of inspiration and respiratory rhythm
3. Describe the functions of the dorsal and respiratory groups of neurons
4. Describe the influences of the Pneumotaxic and Apneustic centers
5. Explain the role of Hering-Breur inflation reflex in regulation of inspiration
6. Explain the role of central chemoreceptors in regulation of respiration
7. Explain the role of peripheral chemoreceptors in regulation of respiration
8. Explain the regulation of respiration during exercise
9. Integrate the respiratory regulatory mechanisms
10. Describe the Cheyne-Stokes breathing
Study Resources:
1. Chapter 42, Guyton and Hall Textbook of Medical Physiology, 14th edition
2. Chapter 36, Ganong’s Review of Medical Physiology, 26th edition
3. Chapter 13, Human Physiology by Lauralee Sherwood, 9th edition
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The Global Burden of Foodborne Diseases: Results for action
1. The Global Burden of
Foodborne Diseases
Results for action
Dr Claudia Stein
Director
Division of Information, Evidence, Research and Innovation
WHO Regional Office for Europe
2. Food:Food:
The good, the bad and the misreportedThe good, the bad and the misreported
–
Why we needed to estimate the
burden of foodborne diseases
…and the under-
and un-reported
3. What are
"Foodborne Diseases"?
• Diseases transmitted through the
ingestion of contaminated food
• Caused by bacteria, viruses, parasites,
prions and chemicals/toxins (incl. allergens)
• …and they are everywhere
5. Myth No 1:
'Foodborne diseases are mostly a problem of
developing countries'
USA:
76 million cases
of foodborne illness
from pathogens alone
each year
(Mead et al, Emerg Infec Dis, 1999)
6. Myth No 2:
'Foodborne diseases in
rich countries
are mostly travel-related'
United States and EU:
In most countries
majority of cases is
domestically acquired
(CDC & European Food Standards Agency)
7. Myth No 3 –
the convenient one:
'It's imported foods from
poor
countries (aka 'poor hygiene')
that cause our
foodborne diseases'
Rich countries have
exported new
foodborne diseases
to poor countries:
Salmonella enteritidis
Salmonella typhimurium
Dioxin
BSE
8. Myth No 4:
'Foodborne diseases are getting less & less frequent'
335 newly emerging
infectious diseases:
• 95 pathogens transmitted
through food (~30%)
• 50 (15%) due to "changes
in agricultural or food
industry"
• many resistant to
antibiotics
Compounded by effects of climate
change
9. Myth No 5:
'Foodborne diseases are mild,
self-limited and short'
2.2 million deaths
from diarrhoeal diseases
each year world-wide
(World Health Organization, 2008)
USA:
5,000 deaths
from foodborne illness
from pathogens alone
each year
(Mead et al, Emerg Infec Dis, 1999)
Campylobacter: Guillain Barré Syndrome
Reactive arthritis
Salmonella spp: Guillain Barré Syndrome
Reactive arthritis
Septicaemia
Meningitis
Listeria: Meningitis
Septicaemia
Perinatal loss
E.coli: Renal failure
Pork tapeworm: Epilepsy
Toxoplasma: Retinopathy
Trichinella: Multi-organ failure
Acrylamide: Cancer
Arsenic: Cancer
Aflatoxin: Cancer
Lead: Mental retardation
Dioxins: Cancer
Allergens: Anaphylactic shock
10. Myth No 6 – the hopeful one:
' As a vegetarian I am less likely to get foodborne
diseases'
11. Myth No 7 – the easy one:
'Governments hold the sole responsibility for making food
safer'
Processing
Storage
Cooking
Livestock
Crops
Seafood
Distribution
Retail
Industrial emissions
and effluents
Sewage
Vehicle
emission
Agricultural
practices
12. Myth No 8 –
the dangerous one:
'Food security is more
important than food
safety'
Food security without
food safety can cause
great harm• Malnourished people are more
vulnerable to foodborne diseases
& more likely to die
• Contaminated food is rarely
discarded in famine situations
13. Myth No 9 – the big one:
'Our food is perfectly safe'
14. How big is the burden of
foodborne diseases?
Reported human cases
What we know from
surveillance data
What we need to
know
Actual human disease burden
Reported human cases
15. Myth No 10 – the understandable one:
'We can never estimate the burden of foodborne diseases'
Yes,
we
can.
And
we
have.
16. "What doesn't
get measured,
doesn't get
done"
"How else to
assess
effectiveness of
food safety
policies &
interventions?"
Establish
Foodborne
Disease Burden
Epidemiology
Reference
Group (FERG)
17. WHO Initiative to Estimate the
Global Burden of Foodborne Diseases
• Why?
– Because information on burden of FBD from all causes is poor
– Policy makers require information to assess effectiveness of
prevention and interventions (incl. Codex)
– Foster international development and global health security
• What?
– Estimation of morbidity, disability and mortality of FBD
– Development of tools for countries to conduct BoD studies
• Outcome
– Global and regional report
– Country Burden of Disease studies
21. DALY = YLL + YLD
Interpretation of DALYs
High number deaths
Young adult deaths
High LE assumed
High incidence
Sequela +++
High DW
Long duration
Incidence x duration x DWNo deaths x yrs lost against standard
Editor's Notes
Data from surveillance systems and sentinel sites indicate a high disease burden for foodborne diseases caused by microorganisms alone. Such data, however, tend to show only the tip of the clinical iceberg and cannot sufficiently describe true disease burden. For affected persons to feature in such health statistics, they not only have to seek medical care, provide a specimen for laboratory investigation, and test positive on laboratory methods but must also be reported to the relevant health authorities.
Data from surveillance systems and sentinel sites indicate a high disease burden for foodborne diseases caused by microorganisms alone. Such data, however, tend to show only the tip of the clinical iceberg and cannot sufficiently describe true disease burden. For affected persons to feature in such health statistics, they not only have to seek medical care, provide a specimen for laboratory investigation, and test positive on laboratory methods but must also be reported to the relevant health authorities.