Foodborne Disease

Foodborne disease continues to be a common and serious threat to public health all over the world and is a major cause of morbidity.

Both industrialized and developing countries suffer large numbers of illness and the incidence on a global basis, appears to be increasing.

Most foodborne illnesses are mild, and are associated with acute gastrointestinal symptoms such as diarrhea and vomiting.

Sometimes food borne disease is much more serious and is life threatening, particularly in children in developing countries and infection can also be followed by chronic sequelae or disability.

In many countries where information on foodborne disease is collected, the total number of cases has been increasing over the past 20-30 years.

Some of the increase recorded are undoubtedly due to improved systems for information collection and reporting, better diagnosis and a greater awareness of food safety, but these changes do not explain the general increase observed.

In recent years, the increased awareness of food safety, changes in regulatory and educational measures and changes in practice in food production have led to decreases in incidence of particular foodborne diseases in some regions.
Foodborne Disease

Current Status of Food Borne Disease

Current Status of Food Borne Disease
Food borne disease has emerged as an important and growing public health and economic problem is many countries during the last two decades.

Frequent outbreaks caused by new pathogens, the use of antibiotics in animal husbandry and the transfer of antibiotic resistance to human, as well as the ongoing concerns about bovine spongiform encephalitis (BSE) are just a few examples.

Countries with reporting systems have documented significant increases in the incidence (number of cases) of food borne disease during the two decades.

It is estimated that, each year, food borne disease causes approximately 76 million illnesses, 325000 hospitalizations, 5000 deaths in the US and 2366000 cases, 21138 hospitalizations, 718 deaths in England and Wales.

Contamination of food may occur through environmental pollution of the air, water and soil, such as the case with toxic metal, polychlorinated biphenyls and dioxins.

Other chemicals hazards, such as naturally occurring toxicants, may arise at various points during food production, harvest, processing and preparations.

The contamination of food by chemical hazards is generally well controlled in certain countries although such hazards remain a public health concern to many consumers.

The safe use of various chemicals such as food additives, pesticides, veterinary drugs and other agro-chemicals is also largely assured by proper regulation, enforcement and monitoring.

However, sporadic problem with chemical hazards continue to occur pointing to the need for constant vigilance with regards to both the levels of chemicals in the diets as well as their potential to cause health effects in the population.
Current Status of Food Borne Disease