27-01-2012, 03:15 PM
EMERGING FOODBORNE PATHOGENS
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Despite advances in hygiene, consumer
knowledge, food treatment and processing, foodborne diseases mediated by pathogenic microorganisms or microbial toxins still represent a significant threat to public health worldwide.
Globally, the WHO has estimated that approximately 1.5 billion episodes of diarrhea and more than 3 million deaths occurred in children under 5 years of age, and a significant proportion of these results from consumption of food mainly food of animal origin with microbial pathogens and toxins
Emerging Foodborne Pathogens
Definition:
Pathogens which causing illnesses that have only recently appeared or been recognised in a population or that are well recognised but are rapidly increasing in incidence or geographic range
Emerging Foodborne Diseases
Appeared recently
Extended to new vehicles of transmission
Started to increase rapidly in incidence or geographic range
Been widespread for many years but only recently identified through new
or increased knowledge or methods of identification and analysis of the disease agent
Emerging Foodborne Diseases Major trends
-Changes in environment (technology, climate, etc)
-Mass production and globalisation of food supply
-Economic development
-International travel and trade
-Changing character of the population
-Breakdown in public health
-Lifestyle changes
-Microbial adaptation
