Food safety Training Course Co-financiado por:. Costs and implications of food safety flaws.
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Transcript of Food safety Training Course Co-financiado por:. Costs and implications of food safety flaws.
Food safetyTraining Course
Co-financiado por:
Costs and implications of food safety flaws
Foodborne illnesses
• What are they?• What is there incidence?• Types of illnesses:
– Food infections;– Food poisoning; – Food intoxications.
3| 22 Costs and implications of food safety flaws
Costs and implications
Estimativa anual de doenças de origem alimentar e respectivos custos
Estimativa anual de doenças de origem alimentar
Patogénio Nº Casos
Nº Hospitalizações Nº Mortes Custos (biliões $)
Campylobacter spp 1.963,141 10,539 99 1,2
Salmonella 1. 341,873 15,608 553 2,4
E. coli O157 62,458 1,843 52 0,7
E. coli, mon-O157 STEC 31,229 921 26 0,3
Listeria monocytogenes 2,493 2,298 499 2,3
Total 3.401,194 31,209 1,229 6,9
Mead et ap.. 1999
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Annual estimate of foodborne illnesses and costs
PathogenN.º of cases N.º of hospitalizations N.º of deaths Costs (billions $)
Annual estimate of foodborne illnesses and costs
Costs and implications
• Hospitalization;• Treataments;• Absence form work;• Lower productivity;• Death.
5| 22 Costs and implications of food safety flaws
Costs and implications
6| 22 Costs and implications of food safety flaws
2355628887
3480049864
592145972159497
7213976711
9112992603
94925
105596105060
9686698076
9555181551
7908778921
0 20000 40000 60000 80000 100000 120000
N.º of iillnesses
19851986198719881989199019911992199319941995199619971998199920002001200220032004
Yea
rEvolution of the number of food poisoning cases reported in the (UK)
Health Protection Agency for Infections / Communicable Disease Survaillance Centre
Costs and implications
7| 22 Costs and implications of food safety flaws
Incidence of foodborne illnesses in Portugal (1987-2000)
WHO 8th Report 1999-2000
0
200
400
600
800
1986
1987
1988
1989
1990
1991
1992
1993
1994
1995
1996
1997
1998
1999
2000
Year
Nº of hosp
ital
ized
per
sons
Costs and implications
• Product return;• Loss of contracts;• Law suits.
8| 22 Costs and implications of food safety flaws
Costs and implications
9| 22 Costs and implications of food safety flaws
Distribuição do nº total de notificações registadas pela RASFF em 2004. Distribuição por país deorigem.Dados obtidos de: ANNUAL REPORT ON THE FUNCTIONING OF THE RASFF.2004
itália (I) 576
espanha (E) 305reino unido (RU) 231holanda (H) 146frança (F) 124grécia (G) 95noruega (N) 85bélgica (B) 59dinamarca (D) 53finlândia (Fi) 52suécia (S) 44república checa (RC) 41
austria (Au) 32
eslovénia (Es) 27
portugal (P) 25
eslováquia (El) 24
chipre (C) 23
hungria (Hu) 22
lituânia (L) 21
polónia (Po) 17
irlanda (Ir) 16
letónia (Lt) 15luxemburgo (Lu) 13
malta (M) 8
estónia (Et) 6islãndia (Is) 2
liechtenstein (Li) 0
alemanha (A) 526
Número de notificações de acordo com o paísNumber of notifications according to each Country
Distribution of total number of notifications, registered by RASFF in 2004. Distribution by Country of origin: Annual report on the functioning of the RASFF.2004.
10| 22 Costs and implications of food safety flaws
Causes: Intoxications
0,0 5,0 10,0 15,0 20,0 25,0 30,0
Nº of cases (%)
Escola / J. escola
Restaurante / Hotel
Casa particular
Hospitais
Serviço de Catering
Refeitórios
Intoxications (1999-2000) - Places of contamination
WHO 8th Report 1999-2000
Refectories
Catering services
Hospitals
Household
Restaurant/Hotel
School
11| 22 Costs and implications of food safety flaws
contaminação por pessoas infectadas
utilização de ingredirntes infectados
alimentos obtidos de fontes não seguras
cozedura inadequada
temperatura de manutenção inadequada
refrigeração inadequada
preparação de alimentos antecipadamente
12%
16%
4%
36%
8%
4%
20%
Toxinfecções (1999-2000)_factores contribuintes
Principais factores indicados como responsáveis pelos casos de toxinfecção alimentar em Portugal.Os dados referem-se apenas aos casos registados em Portugal nos anos 1999 e 2000.Dados obtidos de:WHO Surveillance Programme for Control of Foodborne Infections and Intoxications in Europe. 8thReport 1999-2000. Country Reports: PORTUGAL
Causes: Intoxications
Intoxications (1999-2000) – Contributing factors
Main factors responsible for food intoxication cases in Portugal. The data only refers to the cases reported in 1999 and 2000. Data obtained from: WHO Surveillance Programme for Foodborne Infections and Intoxications in Europe. 8th Report 1999-2000. Country Reports: Portugal
Notificações de alerta de acordo com o tipo de risco (perigo)
Distribuição do nº total de notificações de alerta registadas pela RASFF em 2004. Distribuição porcategoria de risco.Dados obtidos de: ANNUAL REPORT ON THE FUNCTIONING OF THE RASFF.2004
químicas (outras)
microbiológicas
micotoxinas
residúos de produtos médicos/ vet.
parasitas
não determinadas
corpos estranhos
metais pesados
microrganismos patogénicos
outros
Main causes
12| 22 Costs and implications of food safety flaws
Alert notifications according to type of risk (hazard)
Distribution of total number of notifications, registered by RASFF in 2004. Distribution by Country of origin: Annual report on the functioning of the RASFF.2004.
Main causes
0 20000
40000
60000
80000
100000
120000
140000
withdrawls(ton)
outras
microbiológicas
Volume of Withdrawls in the USA (2005-2006)http://www.fsis.usda.gov/
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Microbiological
other
Main causes
0 5 10 15 20 25 30
nº de recolhas
Listeria
E. coli
Salmonella
outros microrganismos
Number of withdrawls in the USA (2003 - 2004)http://www.fsis.usda.gov/
14| 22 Costs and implications of food safety flaws
Other microorganisms
Main causes Casos de toxinfecções de origem alimentar Austrália ( 1995-2000)
66%10%
4%
20%
bacteriana
viral
química
desconhecida
Distribuição dos casos de toxinfecções de origem alimentar na Austrália entre 1995 e 2000.Dados de http:/ / www.foodstandards.gov.aul
15| 22 Costs and implications of food safety flaws
Food intoxications cases in Australia (1995 -2000)
Distribution of Food intoxications cases in Australia 1995 -2000. Data: http://www.foodstandards.gov.au
Main causes Agentes das toxinfecções alimentares Austrália (1995-2000)
Distribuição por agente etiológico dos casos de toxinfecções de origem alimentar na Austrália entre1995 e 2000. Dados de http:/ / www.foodstandards.gov.aul
salmonella 76%
clostridium perfringens 15%
compylobacter 3%
staphylococcus aureus 1%
streptococcus pyogenes 1%
shigella 1%
listeria monocytogenes 1%
EH E.coli 1%
bacillus cereus 1%
outros 0%
16| 22 Costs and implications of food safety flaws
Food intoxications cases in Australia (1995 -2000)
Distribution by etiological agent of Food intoxications cases in Australia 1995 -2000. Data: http://www.foodstandards.gov.au
Main causes(Bacteria)
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• Characterization of food intoxications—Main symptoms;—Incubation period;—Duration.
Principais responsáveis(Bactérias)
Caracterização das quatro causas mais frequentes de toxinfecção alimentar colectiva
Sintomas
Bactéria Período de incubação febre vómito diarreia cólicas
Periodo de duração da
doença
Alimentos mais implicados
Clostridium perfringens (toxina)
+12 (6-24) - - + + 1-2 Peças de carne mal cozinhadas
Staphylococcus aureus
+3 (1-6) - + + + 2 Carne pré-cozinhada, cremes, maioneses
Salmonella spp. +24 (6-72) + + + + 2-5 (até 14) Ovos, maionese, pastelaria, carne ave mal passada
Campylobacter jejuni
+96 (4 dias) (72-120) + - + + 1-10 Carne mal cozida
18| 22 Costs and implications of food safety flaws
Pre-cooked meat, creams, mayonnaise
Eggs, mayonnaise, cakes, undercooked poultry
Undercooked big pieces of meat
Undercooked meat
Characterization of the four most common causes of collective food intoxications
Bacteria
Incubation period
Symptoms
Fever vomiting diarrhoea cramps
Probable food
Duration of illness
Main causes(Virus)
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VirusIncubation
periodSymptoms
Duration of the
illness
Most involv
ed Food
Hepatitis A 28 daysWeakness, diarrhea, cramps, jaundice 2 weeks to 3
monthsNot specified
Hepatitis E 6 weeks Weakness, diarrhea, cramps, jaundice 1 month Water
Rotavirus 1 – 3 daysVomiting, watery diarrhea and moderate
fever48 hours Not specified
Norwalk14 – 48
hours
Nausea, vomiting, abdominal cramps, diarrhea, fever, myalgia and headaches
12 hours to 3 days
Not specified
Astrovirus10 – 72
hoursVomiting, watery diarrhea and moderate
fever2 to 9 days Not specified
Characterization of foodborne illnesses caused by viruses
Principais responsáveis(Parasitas)
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ParasiteIncubation period
SymptomsDuration
of the illness
Most involved Food
Giardia lamblia (G. intestinalis)
2 days
Diarrhea, nausea, abdominal cramps and flatulency
Months (without treatme
nt)
Water, salmon, fruits and vegetables
Cryptosporidium parvum 10 days
Diarrhea, abdominal cramps, low fever and headaches
? Water
Trichinella spiralis
1-2 days2-8 weeks
(larvae infection)
Nausea, diarrhea, vomiting, fatigue, fever and abdominal cramps ?
Ingested raw or undercooked pork and
meat products
Characterization of foodborne illnesses caused by parasites
• Mycotoxins; • Toxins produced by algae; • Toxins produced by food
Main causes(Biological)
21| 22 Costs and implications of food safety flaws
• Persistent Organic Pollutants (POP)– Dioxins;– PCB (Polychoride biphenols
Polychlorides); – Hexachlorobenzene.
• Heavy Metals
Main causes(Non Biological)
22| 22 Costs and implications of food safety flaws