Last 7 April, WHO has celebrated its annual World Health Day addressed to the issue of food safety, highlighting the challenges and opportunities associated with food safety under the slogan “From farm to plate, make food safe”
New data on the harm caused by foodborne illnesses underscore the global threats posed by unsafe foods, and the need for coordinated, cross-border action across the entire food supply chain. Today, WHO is issuing the first findings from what is a broader ongoing analysis of the global burden of foodborne diseases. The full results of this research, being undertaken by WHO?s Foodborne Disease Burden Epidemiology Reference Group (FERG), are expected to be released in October 2015. Some important results are related to enteric infections caused by viruses, bacteria and protozoa that enter the body by ingestion of contaminated food. Efforts to prevent such emergencies can be strengthened, global and national level measures can be taken, including using international platforms, like the joint WHO-FAO International Food Safety Authorities Network (INFOSAN), to ensure effective and rapid communication during food safety emergencies. WHO is working to ensure access to adequate, safe, nutritious food for everyone. The Organization supports countries to prevent, detect and respond to foodborne disease outbreaks?in line with the Codex Alimentarius, a collection of international food standards, guidelines and codes of practice covering all the main foods. Food safety is a cross-cutting issue and shared responsibility that requires participation of non-public health sectors (i.e. agriculture, trade and commerce, environment, tourism) and support of major international and regional agencies and organizations active in the fields of food, emergency aid, and education.
For more info, please visit the website : http://www.who.int/campaigns/world-health-day/2015READ MORE