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System of Food Safety in Poland - Present situation and prospects for change









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    Meeting
    Foodborne disease
    Conference Room Document proposed by the World Health Organisation
    2002
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    Foodborne disease takes a major toll on health. Thousands of millions of people fall ill and many die as a result of eating unsafe food. Foodborne disease have implications both on health and development. Numerous outbreaks of foodborne disease have attracted media attention and raised consumer concern. However, the major problems are hidden among huge amounts of sporadic cases and smaller outbreaks. Most countries do not have good reporting systems, and a realistic estimation of the true burden of disease is difficult. WHO estimates 2,1 million deaths from diarrhoea worldwide, mainly caused by contaminated food and/or water. It is estimated that annually up to one third of the population, even in developed countries, suffer from foodborne disease. WHO initiatives to develop better methods to evaluate the foodborne disease burden, including strengthening foodborne disease surveillance, will serve to address this issue in the future.
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    Integrated approaches to the management of food safety throughout the food chain 2002
    Most countries with systems for recording foodborne disease have reported significant increases in the incidence of diseases caused by pathogenic micro-organisms in food over the past few decades. As many as one person in three in industrialized countries may be affected by foodborne illness each year and the situation in most other countries is probably even worse. Apart from the deaths and human suffering caused by foodborne disease, the economic consequences are enormous, running into billion s of dollars in some countries. In Europe bovine spongiform encephalopathy (BSE, "Mad cow disease") and contamination of food with dioxins led consumers to lose confidence in the safety of foods on the market, with severe economic consequences. In many cases, the origins of food safety problems can be traced back to contamination of animal feed or other factors in the early parts of the food chain, an area which until fairly recently had received scant attention from those responsible for food s afety.

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