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Recent research carried out throughout the European Union revealed
that 11% of the foodstuffs monitored by national authorities did not
comply with food legislation. The same research also revealed that 21%
of the two million points of sale (shops, hotels, restaurants, wholesalers)
did not conform to the appropriate hygiene rules.
Although these figures are disquieting, the main source of food poisoning
remains the home. Consumers, while largely aware of the issues involved
in food safety, still do not treat hygiene in the kitchen seriously
enough. The table lists the most frequent errors and some simple precautions
to keep harmful bacteria, the principal source of food-borne illnesses,
out of food. Dr. S. Notermans of the Dutch Nutrition and Food Research
Institute believes that food safety, whether at home or elsewhere, is
about observing some basic rules. He said:
"The science behind the rules is based on learning from things that
have gone wrong in the past."
Part of the challenge of producing safer food entails understanding
the production and distribution of food throughout the total supply
chain. Collection of relevant data helps authorities to analyse critical
points and inform consumers on food safety in the home. The Netherlands,
for example, a leader in this area, has a four-point approach.
The Dutch model
A Reporting System publishes an annual report on suspected food-borne
illnesses and the results of laboratory research. Poor hygiene and cooking
practices are the most frequent contributors.
Sentinel and Population Studies provide data on the real frequency of
food-borne illnesses, in particular Salmonella and Campylobacter, the
most common bacteria involved in food-borne illnesses.
Case-Control Studies inform the authorities on the origin of a disease-causing
agent. Data on patients infected by Escherichia coli (E.coli) has shown
that cattle are the principal source of the organism.
Literature Reports provide information on newly emerging organisms that
cause food-borne disease, and inform the scientific community on developments.
The published Food safety cont'dresults can influence food safety regulations.
Dr. Notermans said:
"Providing consumers with science-based information is the best
way of preventing them from contracting food-borne illness. But then
consumers must act on it. Government, all players in the food chain,
and especially consumers share the responsibility for a safe food supply."
As part of a programme to better inform the consumer, the European Commission
- DG XXIV Consumer Policy and Consumer Health Protection, will shortly
launch an information campaign on food safety and consumer health, using
elements of existing campaigns in EU member states to address the main
hygiene issues.
Sources:
EUFIC fact pack "From Farm to Fork"
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