According to the report of the French media on April 7, the World Health Organization designated the theme of World Health Day on April 7, 2015 as “food safetyâ€. It warned the world about food hygiene issues: bacteria hidden in food and tableware, Parasites, viruses, etc., attack the gastro-intestinal system of humans, triggering more than 200 diseases, ranging from mild diarrhoea, to life-threatening meningitis and even cancer. According to statistics, more than 350,000 people in the world each year die of gastrointestinal infections caused by microorganisms such as food bacteria, parasites, and viruses.
In response to new threats to food safety, the World Health Organization conducted a study and data showed that 582 million people were infected with intestinal diseases in 2010, among which 351,000 died. It is estimated that children younger than five years old are the most vulnerable to this type of disease, especially minors living in Africa and Southeast Asia.
To strengthen the food safety index France has long sought international cooperation
The World Health Organization pointed out that the food safety issue will not only cause illness and death but also have a negative impact on social and economic development. For example, in 2011, outbreaks of enterohemorrhagic Escherichia coli in Germany and France spread to 16 countries in Europe and North America, resulting in 55 deaths and a huge loss of USD 1.3 billion to farmers and industrial systems. The EU has also called 236 million euros for this situation for emergency assistance to 22 member states.
Marc Mortureux, Administrator of the French National Agency for Food, Environment and Labor and Health (ANSES), stated: “Food safety should be a topic that can attract global attention. At the same time, France has always had control over the health of microbial bacteria. We have a long history of pursuing international cooperation in this field and we can say that we are a model student.†In response, the Director-General of the World Health Organization, Margaret Chan also affirmed: “The globalization of food production and trade has increased. The possibility of an international incident involving contaminated food has occurred. Most countries usually import food products and raw materials. Strengthening food safety systems in exporting countries can increase local and cross-border health security. Therefore, in order to improve the overall food safety Strengthening international cooperation is a very necessary measure."
Food safety issues: You can't relax your vigilance at a moment!
For France’s future policy on food safety issues, Director Mark Motuch said: “We can't relax our vigilance at the moment! Microbiology reproduction is stealthy and rapid. As long as we are slack, its massive presence will inevitably affect the country’s It is the health and safety of the food chain throughout the world, and it will endanger consumers' physical fitness and living conditions."
In the transmission of communicable disease morbidity and mortality through food, the French Institute of Public Health established in the 1990s 23 kinds of microbial pathogens that caused 750,000 cases of poisoning in the world each year, including 13 bacteria and 2 species. Viruses and 8 parasites. According to statistics, as many as 35% of the 750,000 cases of poisoning are due to food hygiene problems. In terms of food hygiene, parasites, including toxoplasma and aphids, are the pathogens most likely to be hidden in human food and cause health problems. Secondly, Salmonella is the most common pathogen in bacteria. It causes 84% to 94% of deaths. Under normal circumstances, adults in good health are unable to feel abnormal symptoms of the digestive system after being infected by bacteria, parasites, and other microorganisms. This explains why many patients do not visit the hospital at the beginning of infection. Or care about the reality of the daily diet.
Global consumption: Food safety is everyone's responsibility
Disease-causing organisms in foods are widely spread over long distances through today's interconnected global food chains, resulting in the escalation and expansion of the frequency and scope of food-borne diseases. The rapid development of global urbanization has brought new risks because urban residents consume more non-domestic foods, including fresh foods and fish, meat and poultry. They may not be safe enough to handle or produce. In response, Mark Motuch, Administrator of the French National Agency for Food, Environment and Labor and Health (ANSES) stated: “The development of globalization has made the circulation of production products all over the world faster and faster, but at the same time it has also led to There are more opportunities for exposure to bacterial cross-links in all parts of the world, such as the EHEC epidemic in Germany and France in 2011, where the pathogens were mutants that were combined by two different E. coli genes and were never previously It has been found that about 80% of its genes come from E. coli serotype O104, and the remaining 20% ​​from another E. coli. This new combination facilitates the attachment of pathogens on the intestinal cells so that they can be in the intestine. Staying in the road for longer periods of time caused greater damage. In addition, the pathogen was also very resistant to antibiotics. As a result, the epidemic eventually led to the infection of 850 patients and 52 deaths."
The globalization of the industrial chain also changes the way people consume. The input of transnational products will bring new challenges and new risks. In this regard, the health departments of all countries must adapt to their development and take preventive and response measures. Marc Motuch, Director General of French National Food, Environment and Labor and Health Service (ANSES), stated that the organization has prepared for emerging insect consumption: “Although insect consumption is still very limited in various regions of France, some craftspeople We are still exposed to this new industry, so we must take note of this phenomenon and prevent it. Of course, in terms of food safety, no country can achieve 100% zero pollution, but this is not On behalf of us, we must not reduce the risk factor to a minimum, and the key to mastering food safety is to ensure that each step in the food production and processing process is closed and the risk factor on each step is minimized.From farm to table, Food contamination may occur at any of these links. From the farmers, processors, sellers, and consumers, everyone must take appropriate measures to ensure food safety in the food supply chain. It is important. Therefore, to ensure food safety, any one of us has the responsibility to do our job well."
In addition, the World Health Organization and member states have also mentioned five key factors in strengthening food safety when promoting the benefits of food safety, healthy diet and physical activity. They are kept clean, raw and cooked separately, and cooked safely. Store food at safe temperatures and use safe water and food ingredients. (Sally)
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