Assessing microbiological risks in food
The contamination of food by microbial agents is a worldwide public health concern. Most countries have documented significant increases in the incidence of diseases caused by microorganisms in food over the past few decades. Microbial hazards in food include bacteria such as Salmonella, viruses such as Norovirus, parasites such as trematodes as well as prions. Diarrhoeal diseases are the most common illnesses resulting from the consumption of contaminated food, causing 550 million people to fall ill and 230 000 deaths every year. In addition, diarrhoeal diseases may cause malnutrition and stunting, adding to the amount of Disability-Adjusted Life Years (DALYs) resulting from the consumption of contaminated food.
WHO develops scientific risk assessments, guidelines for risk management and risk communication messages for all stakeholders, including the end users, to assist Member States to improve their capacity to prevent and control foodborne diseases.
