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- Foodborne diseases - World Health Organization (WHO)
Foodborne diseases are caused by contamination of food and occur at any stage of the food production, delivery and consumption chain They can result from several forms of environmental contamination including pollution in water, soil or air, as well as unsafe food storage and processing
- Food safety - World Health Organization (WHO)
Food safety fact sheet provides key facts and information on major foodborne illnesses, causes, evolving world and food safety and WHO response
- Nutrition and Food Safety - World Health Organization (WHO)
The new WHO Global Strategy for Food Safety 2022-2030, based on 5 strategic priorities, has a vision to ensure that all people, everywhere, consume safe and healthy food so as to reduce the burden of foodborne diseases WHO’s comprehensive approach to food safety highlights the importance of safeguarding our food supply to promote health and prevent diseases
- Foodborne diseases - World Health Organization (WHO)
Foodborne diseases are a growing public health problem worldwide, particularly for infants, children, and the elderly The foodborne diseases and causative agents in the European Region are: Salmonellosis and campylobacteriosis are the most commonly reported foodborne diseases
- Nutrition and Food Safety - World Health Organization (WHO)
The World Health Assembly Resolution WHA 73 5 mandates the preparation of a new report by 2025 on the global burden of foodborne diseases with up-to-date estimates of global foodborne disease incidence, mortality and disease burden in terms of disability-adjusted life years (DALYs) To achieve this resolution, WHO will release a complete set of estimates in 2025, and the underlying databases
- Nutrition and Food Safety - World Health Organization (WHO)
Foodborne Disease Estimates Pathogenic agents in food, whether they are microbial (such as viruses, bacteria and parasites) or chemical (from toxins and heavy metals to pesticide residues and veterinary drugs) carry risks to human health
- Foodborne diseases: Global burden
Foodborne diseases encompass a wide spectrum of illnesses and are a significant cause of morbidity and mortality worldwide They are illnesses associated with the ingestion of food contaminated by bacteria, viruses, parasites and chemicals as well as bio-toxins
- 10 reasons why foodborne disease surveillance and response are important
Here are ten reasons why foodborne disease surveillance and response are important: Prevent illness and death: Foodborne diseases are preventable and can be controlled through an effective food safety system that addresses hazards from the place of production to the point of consumption
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