420,000 people die each year from foodborne illness

Baku, June 8, AZERTAK

As a result of eating food contaminated with bacteria, viruses, parasites or chemicals, 600 million people get sick every year, or almost every 10th inhabitant of the planet. 420,000 of them die as a result of foodborne illness. This sad statistic is recalled by the World Health Organization (WHO) and the Food and Agriculture Organization (FAO) on the occasion of World Food Safety Day, which is celebrated every year on June 7, reports AZERTAC.

The purpose of this year’s World Food Safety Day is to draw global attention to the magnitude of the problem and to call for the prevention, detection and elimination of food-related hazards.

The issue of food safety is becoming more and more topical every year.

Foodborne illnesses are not only harmful to human health, but also a serious obstacle to social and economic development, as they unduly burden health systems and harm the national economy, tourism and trade.

In general, foodborne illnesses are infectious diseases or poisonings caused by bacteria, viruses, or chemicals that enter the body through contaminated water or food. They cause more than 200 diseases from diarrhea to cancer.

Foodborne pathogens can cause severe diarrhea or inactivate infectious diseases, including meningitis.

Contamination of food with chemicals can lead to acute poisoning or the development of chronic diseases such as cancer. Foodborne illness can cause long-term disability and death. Unsafe food items include raw animal foods, fruits and vegetables contaminated with feces, and raw shellfish containing marine biotoxins.

Forty percent of the burden of foodborne illness occurs in children under the age of five, and each year these diseases cost the lives of 125,000 babies.

Urbanization and changing consumer behavior, including the spread of tourism, are leading to an increase in the number of people buying and eating food prepared in public places. In the context of globalization, the demand for a wider range of food products is increasing, which leads to the complexity and expansion of the global food chain.

The growing world population and demand for food are intensifying and industrializing the crop and livestock sectors, creating both new opportunities and new threats to food security. Climate change is also projected to have a negative impact on food security.

All of these issues place additional responsibility on food producers and food workers to ensure food safety. With increasing speeds and distances for food movement, local incidents can quickly escalate into international emergencies.

In the last decade, serious epidemics of foodborne illness have been reported on all continents, often exacerbated by the effects of globalized trade.

Ensuring food safety is an extremely complex process that starts at the farm and ends at the consumer’s table. Not all food workers and consumers are aware of their role in protecting their health and the health of others, and in particular the importance of basic hygiene when buying, selling and preparing food.

Everyone can contribute to food safety.

AZERTAG.AZ :420,000 people die each year from foodborne illness

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