Food safetyTraining Course

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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.

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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.

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Costs and implications

6| 22 Costs and implications of food safety flaws

2355628887

3480049864

592145972159497

7213976711

9112992603

94925105596105060

9686698076

9555181551

7908778921

0 20000 40000 60000 80000 100000 120000

N.º of iillnesses

19851986198719881989199019911992199319941995199619971998199920002001200220032004

Year

Evolution of the number of food poisoning cases reported in the (UK)Health Protection Agency for Infections / Communicable Disease Survaillance Centre

Costs and implications

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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 o

f hos

pita

lized

pe

rson

s

Costs and implications

• Product return;• Loss of contracts;• Law suits.

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Costs and implications

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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) 41austria (Au) 32eslovénia (Es) 27portugal (P) 25eslováquia (El) 24chipre (C) 23hungria (Hu) 22lituânia (L) 21polónia (Po) 17irlanda (Ir) 16letónia (Lt) 15luxemburgo (Lu) 13malta (M) 8estónia (Et) 6islãndia (Is) 2liechtenstein (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.

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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 contaminationWHO 8th Report 1999-2000

RefectoriesCatering services

HospitalsHousehold

Restaurant/HotelSchool

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contaminação por pessoas infectadasutilização de ingredirntes infectadosalimentos obtidos de fontes não segurascozedura inadequadatemperatura de manutenção inadequadarefrigeração inadequadapreparação 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)microbiológicasmicotoxinasresidúos de produtos médicos/ vet.parasitasnão determinadascorpos estranhosmetais pesadosmicrorganismos patogénicosoutros

Main causes

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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/

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Other microorganisms

Main causes Casos de toxinfecções de origem alimentar Austrália ( 1995-2000)

66%10%

4%

20%

bacterianaviralquímicadesconhecida

Distribuição dos casos de toxinfecções de origem alimentar na Austrália entre 1995 e 2000.Dados de http:/ / www.foodstandards.gov.aul

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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%

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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

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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

SymptomsFever vomiting diarrhoea cramps

Probable food

Duration of illness

Main causes(Virus)

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Virus Incubation period Symptoms

Duration of the

illness

Most involv

ed Food

Hepatitis A 28 days Weakness, diarrhea, cramps, jaundice 2 weeks to 3 months Not specified

Hepatitis E 6 weeks Weakness, diarrhea, cramps, jaundice 1 month Water

Rotavirus 1 – 3 days Vomiting, watery diarrhea and moderate fever 48 hours Not specified

Norwalk 14 – 48 hours

Nausea, vomiting, abdominal cramps, diarrhea, fever, myalgia and headaches

12 hours to 3 days Not specified

Astrovirus 10 – 72 hours

Vomiting, watery diarrhea and moderate fever 2 to 9 days Not specified

Characterization of foodborne illnesses caused by viruses

Principais responsáveis(Parasitas)

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Parasite Incubation period Symptoms

Duration 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)

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• Persistent Organic Pollutants (POP)– Dioxins;– PCB (Polychoride biphenols

Polychlorides); – Hexachlorobenzene.

• Heavy Metals

Main causes(Non Biological)

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