food health facts
Food safety is everyone's responsibility
From farm to table, including any aspect of food contamination may occur. In the food supply chain, from farmers, processors, sales to consumers, everyone must take appropriate measures to ensure the safety of food. Home safety for the prevention of disease outbreaks are also vital. Women are the main target groups for food safety education, because in many societies, women's division is responsible for family meals.
More than 200 kinds of diseases spread through food
Each year, millions of people sick, and many people lost their lives due to the consumption of unsafe food. It is estimated that each year only diarrhea killed 1.8 million children's lives, which most of the diseases due to food or water contaminated due. Proper food preparation can prevent most foodborne diseases.
Foodborne diseases worldwide in the growing
Food caused by disease organisms by today's interconnected global food chain distance widespread, resulting in frequency and scope of food borne disease outbreaks continue to upgrade and expand. The rapid development of global urbanization has brought new risks, because urban residents consumption of more non-domestic production of food, including food and fresh fish, meat and poultry, they may not be sufficiently safe in the processing or production.
Food safety is a global concern
Food production and the globalization of trade, increasing the possibility of occurrence of international incidents involving contaminated food. Most countries are usually imported food products and raw materials. Strengthening food safety systems in the exporting countries to enhance local and cross-border health security.
Emerging diseases associated with food production
Over the past 10 years, new infectious diseases that affect human health is about 75% is caused by bacteria, viruses and other pathogens from animals and animal products. Among them, the people are suffering from many diseases in the food production process, handling of infected domestic and wild animals in the food markets and slaughterhouses.
Minimize the risk of avian influenza
The vast majority of human H5N1 avian influenza cases, lead to infection in direct contact with infected live or dead birds. There is no evidence that the disease is transmitted to humans by the consumption of properly cooked poultry. To avoid the birds to the risk of foodborne diseases, should:
Raw meat separate from other food
Kept clean and wash your hands
Cooked cooking (70 ° C until the temperature of all parts of the meat, do not see any pink areas).
Prevention of disease from the farm
From the farm level, the prevention of animal infection can reduce the occurrence of foodborne diseases. For example, farms in the amount of Salmonella decreased 50% (through better farm management), the results will make a 50% reduction due to the sick from the bacteria. In some countries, no Salmonella in chickens fed more and more common.
Chemical hazards to contaminated food
Acrylamide can cause cancer, is cooked at high temperatures (typically formed from natural ingredients in certain foods above 120 ° C) process, including fried potato products, baked cereal products and coffee. The food industry is trying to find the appropriate method to reduce the risk of exposure to such chemicals. Fried, grilled or baked goods should avoid cooking excessive.
The school is the place to promote food safety
Safe food handling behaviors of children, education is the key link in today's and future prevention of foodborne illness. Food safety lessons into the school curriculum to teach children basic life skills, help to ensure the health of children and their families.
The five elements of food safety
The many benefits of WHO and Member States to promote food safety, healthy eating and physical activity. Five elements to enhance food safety:
Separate raw and cooked
All food is to do cooked
Store food in a safe temperature
Use safe water and raw materials.