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Eating is now perceived to
be a dangerous business. As more and more news about food scares hit
the headlines, we feel that the list of foods that could make us sick
gets longer. Public health statistics show a rise in foodborne diseases
caused by microorganisms. There is no doubt that these diseases are
under-reported.
Should we be afraid to eat?
In Europe, food is plentiful and of good quality. Thanks to science,
technology and strict regulation, it is mostly safe. So, why are we
so worried? One reason is that food issues are important to us and stories
of foodborne illness provoke an emotional response -- everyone has to
eat. Governments, science and industry are often criticised in their
failure to address consumers' fears rapidly and convincingly. The media,
on the other hand, may stretch facts to make a catchy story. Another
reason for public anxiety is that improved communications allow news,
especially bad news, to travel widely and quickly. Thanks to the media
attention to foodborne disease, consumers are becoming aware of microbiological
risks in food. This leads to increased reporting. Unfortunately problems,
such as the BSE crisis, have not been resolved and it is no wonder that
it is talked about in the media.
'Stomach upsets' that once would have gone unnoticed are now reported
as cases of food poisoning. Certainly, foodborne illnesses caused by
micro-organisms are a real challenge. Micro-organisms are a natural
part of our world and the only way to reduce them is to take special
measures throughout the food chain and during storage and preparation
at home. A failure in the food supply chain affects many people because
of the potential scale of the operations. Incidents of this type usually
make the headlines.
However, many foodborne infections or intoxications can be traced to
poor hygienic practices in the home. Lifestyles are changing. Many modern
consumers are too busy to spend time in the kitchen. They may have forgotten
the basic rules about food hygiene and yet they still expect their food
to be safe. Unfortunately, most foods naturally contain some microbes
and raw foods may contain pathogens. Compounding this problem is the
fact that many foods that have been developed to meet consumer demands
for convenience and freshness (for example, chilled foods) need careful
handling throughout the distribution chain and at home.
Consumers are changing. As life expectancy increases, the number of
immuno-compromised and elderly people grows. They are especially susceptible
to foodborne illness. This does not mean that food is less safe today.
Despite wide public perception and frequent media coverage that our
food safety is declining, the food we buy today has never been safer
and we should not be afraid to enjoy it. However, we take safe food
for granted and sometimes forget our role in safe food handling at home.
Consumer information and education about the active role we play in
safe food handling are key strategic elements for keeping pace with
changing times and technologies.
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