Food safety Training Course

1. Food safety Training Course Co-financiado por:

2. Costs and implications of food safety flaws

3. 3|22 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.

4. 4|22 Costs and implications of food safety flaws Costs and implications Annual estimate of foodborne illnesses and costs Pathogen Annual estimate of foodborne illnesses and costs N.º of cases N.º of hospitalizations N.º of deaths Costs (billions $)

5. 5|22 Costs and implications of food safety flaws Costs and implications • Hospitalization; • Treataments; • Absence form work; • Lower productivity; • Death.

6. 6|22 Costs and implications of food safety flaws Costs and implications

7. 7|22 Costs and implications of food safety flaws Costs and implications

8. 8|22 Costs and implications of food safety flaws Costs and implications • Product return; • Loss of contracts; • Law suits.

9. 9|22 Costs and implications of food safety flaws Costs and implications Number 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. 10|22 Costs and implications of food safety flaws Causes: Intoxications Refectories Catering services Hospitals Household Restaurant/Hotel School

11. 11|22 Costs and implications of food safety flaws 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

12. 12|22 Costs and implications of food safety flaws Main causes 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.

13. 13|22 Costs and implications of food safety flaws Main causes Microbiological other

14. 14|22 Costs and implications of food safety flaws Main causes Other microorganisms

15. 15|22 Costs and implications of food safety flaws Main causes Food intoxications cases in Australia (1995 -2000) Distribution of Food intoxications cases in Australia 1995 -2000. Data: http://www.foodstandards.gov.au

16. 16|22 Costs and implications of food safety flaws Main causes 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

17. 17|22 Costs and implications of food safety flaws Main causes(Bacteria) • Characterization of food intoxications • Main symptoms; • Incubation period; • Duration.

18. Incubation period Symptoms Fever vomiting diarrhoea cramps Duration of illness Probable food Bacteria 18|22 Costs and implications of food safety flaws Principais responsáveis(Bactérias) Characterization of the four most common causes of collective food intoxications Undercooked big pieces of meat Pre-cooked meat, creams, mayonnaise Eggs, mayonnaise, cakes, undercooked poultry Undercooked meat

19. 19|22 Costs and implications of food safety flaws Main causes(Virus) Characterization of foodborne illnesses caused by viruses

20. 20|22 Costs and implications of food safety flaws Principais responsáveis(Parasitas) Characterization of foodborne illnesses caused by parasites

21. 21|22 Costs and implications of food safety flaws Main causes(Biological) • Mycotoxins; • Toxins produced by algae; • Toxins produced by food

22. 22|22 Costs and implications of food safety flaws Main causes(Non Biological) • Persistent Organic Pollutants (POP) • Dioxins; • PCB (Polychoride biphenols Polychlorides); • Hexachlorobenzene. • Heavy Metals