Food safety
Food can transmit pathogens, which can result in the illness or death of the person or other animals. The main types of pathogens are bacteria, viruses, parasites, and fungus. The WHO Foodborne Disease Epidemiology Reference Group conducted the only study that solely and comprehensively focused on the global health burden of foodborne diseases. This study, which involved the work of over 60 experts for a decade, is the most comprehensive guide to the health burden of foodborne diseases. The first part of the study revealed that 31 foodborne hazards considered priority accounted for roughly 420,000 deaths in LMIC and posed a burden of about 33 million disability adjusted life years in 2010. Food can also serve as a growth and reproductive medium for pathogens. In developed countries there are intricate standards for food preparation, whereas in lesser developed countries there are fewer standards and less enforcement of those standards. Even so, in the US, in 1999, 5,000 deaths per year were related to foodborne pathogens. Another main issue is simply the availability of adequate safe water, which is usually a critical item in the spreading of diseases. In theory, food poisoning is 100% preventable. However this cannot be achieved due to the number of persons involved in the supply chain, as well as the fact that pathogens can be introduced into foods no matter how many precautions are taken.
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2by Chinese Academy of Preventive Medicine, Beijing (China). Inst. of Nutrition and Food Hygiene eng
Published 1991Texto bibliotecaFAO IT -
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4by Gerigk, K., FAO/WHO Collaborating Centre for Research and Training in Food Hygiene and Zoonoses, Berlin (Germany) eng
Published 1990Texto bibliotecaFAO IT -
5WHO Surveillance Programme for Control of Foodborne Infections and Intoxications in Europe. Fifth report 1985-1989 WHO Surveillance Programme for Control of Foodborne Infections and Intoxications in Europe. Fifth report 1985-1989by Gerigk, K. (ed.), FAO/WHO Collaborating Centre for Research and Training in Food Hygiene and Zoonoses, Berlin (Germany) eng
Published 1992Texto bibliotecaFAO IT -
6WHO Surveillance Programme for Control of Foodborne Infections and Intoxications in Europe. Sixth report 1990-1992 WHO Surveillance Programme for Control of Foodborne Infections and Intoxications in Europe. Sixth report 1990-1992by Schmidt, K. (ed.), FAO/WHO Collaborating Centre for Research and Training in Food Hygiene and Zoonoses, Berlin (Germany) eng
Published 1995Texto bibliotecaFAO IT -
7by Britten, W.A., Codex Committee on Food Hygiene eng 23 Sep 1985 Sess. 21 Washington, DC (USA)
Published AugTexto bibliotecaFAO IT -
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9by Gerigk, K. (ed.), FAO/WHO Collaborating Centre for Research and Training in Food Hygiene and Zoonoses, Berlin (Germany, F.R.) eng
Published DecTexto bibliotecaFAO IT -
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11by Joshi, D.D. (ed.), National Zoonoses and Food Hygiene Research Centre, Kathmandu (Nepal) eng, Worth, T. (ed.), Orlic, M. (ed.)
Published 2001Texto bibliotecaFAO IT -
12by FAO, Rome (Italy). Food Policy and Nutrition Div. eng, National Workshop on Food Hygiene eng 23-27 Oct 1989 Kampala (Uganda)
Published 1989Texto bibliotecaFAO IT -
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14by FAO/WHO Codex Alimentarius Commission, Rome (Italy) eng, Codex Committee on Food Hygiene eng 23 Sep 1985 Sess. 21 Washington, DC (USA)
Published JunTexto bibliotecaFAO IT -
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16by FAO/WHO Codex Alimentarius Commission, Rome (Italy) eng, Codex Committee on Food Hygiene eng 23 Sep 1985 Sess. 21 Washington, DC (USA)
Published JunTexto bibliotecaFAO IT -
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19by Wang Guangya 173259, Chinese Academy of Preventive Medicine, Beijing (China). Inst. of Nutrition and Food Hygiene eng, Parpia, B.J. 173261, Wen Zhimei 173262
Published 1997Texto bibliotecaFAO IT -
20by Joint FAO/WHO Food Standards Programme, Rome (Italy) eng, Codex Committee on Food Hygiene eng 16-20 Oct 1989 Sess. 24 Washington, DC (USA)
Published SepTexto bibliotecaFAO IT