![]() The incidence of bacteria responsible for causing diseases in every 100.000 people was determined to be 15.19 for Salmonella, 13.82 for Campylobacter, 4.82 for Shigella, 2.48 for Cryptosporidium, 1.15 for STEC non-O157, 0.51 for Vibrio, 0.36 for Yersinia, 0.26 for Listeria and 0.03 for Cyclospora. In 2013, FoodNet, a CDC-established program that tracks foodborne illnesses in the United States, found that foodborne illnesses were responsible for 19,056 infections, 4,200 hospital cases and 80 deaths. According to 2011 data from the Centers for Disease Control and Prevention (CDC), it was estimated that in the United States, one out of every six persons was infected with foodborne illness (48 million people) and that foodborne illnesses resulted in 128,000 hospital cases and 3000 deaths. In the United States, contaminated foods are seen as being responsible for nearly 76 million infections, 325,000 hospital cases and 5000 deaths every year. Typhoid fever occurs in 16.6 million people and causes 600,000 deaths every year around the world. Every year, approximately 2.2 million people, a majority of whom are children living in developing countries, die as a result of food and water contamination. With the increasing amount of trade, travel and immigration, the rate at which dangerous contaminants and pathogens pass through the borders has also risen. įoodborne illnesses pose a threat to international public health safety and economic development. Foodborne diseases are increasing worldwide, particularly in the developing countries, due to neglect of personal hygiene and food hygiene. These diseases are seen as a pervasive, permanent problem that can lead to morbidity and, occasionally, to mortality. Contamination of the food at any stage, from production to consumption, produces bacteria, viruses, parasites, chemical agents and toxins, which eventually cause the foodborne diseases. ![]() Foodborne diseases result from the consumption of contaminated foods and products. These diseases are a widespread public health issue and are expensive to treat. ![]() The diseases caused by food, or the foodborne diseases, are described as the illnesses with which people are infected by the foods they eat. The aim of this chapter is to determine the factors affecting food safety and proffer effective intervention strategies against food-related diseases. For this reason, it is necessary to utilize various resources to prevent the food from being contaminated in all stages of the food chain, from harvest to consumption. ![]() ![]() The factors causing the contamination of the food may threaten the safe consumption of it and thereby make the foods harmful to human health. Healthy, or what can be termed as safe food, is food that has not lost its nutritional value, that is clean, in physical, chemical and microbiological terms and that is not stale. The process by which a foodborne disease spreads begins with the features of the disease, contaminating the food, which in turn threatens both individual and public health by means of the foods. Foodborne diseases are widespread throughout the world. According to the Codex Alimentarius Commission (CAC), “food safety is the assurance that food will not cause harm to the consumer when it is prepared and/or eaten according to its intended use”. Since food-related diseases can be serious, or even fatal, it is important to know and practice safe food-handling behaviors to help reduce the risk of getting sick from contaminated food. Another word for such a bacterium, virus, or parasite is “pathogen”. When certain disease-causing bacteria, viruses or parasite contaminate food, they can cause food-related diseases. ![]()
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