HSA

1
Food Safety Training Course
2
Costs and implications of food safety flaws
3
Foodborne illnesses
3 16 Costs and implications of food safety flaws

• What are they?
• Costs and implications
• Incidence
• Main causes
• Main agents

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Foodborne illnesses What are they?
4 16 Costs and implications of food safety flaws

• - Infectious or toxic nature
• - Ingestion of food or water (agents)
• Types of foodborne illnesses
• Food infections
• Food poisoning
• Food intoxications

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5 16 Costs and implications of food safety flaws
Costs and implications

• Hospitalization
• Treatments
• Absence form work
• Lower productivity
• Death.

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6 16 Costs and implications of food safety flaws
Costs and implications

• Product return
• Loss of contracts
• Law suits.

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7 16 Costs and implications of food safety flaws
Costs and implications
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8 16 Costs and implications of food safety flaws
Costs and implications
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9 16 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.
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10 16 Costs and implications of food safety flaws
Causes Intoxications
Refectories Catering services Hospitals Household
Restaurant/Hotel School
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11 16 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
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12 16 Costs and implications of food safety flaws
Intoxications and main agents

• What are the main factors that determine the
  occurrence of food intoxications?
• What are the main agents?
• What are the symptoms and characteristics of
  these illnesses?
• What are the main foods related to food
  intoxications?

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13 16 Costs and implications of food safety flaws
Main agents(Biological)

• Bacteria
• Viruses
• Parasites
• Prions
• Other toxins (mycotoxins, toxins produced by
  algae, toxins produced by food).

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14 16 Costs and implications of food safety flaws
Main agents(Biological)

• Characterization of food intoxications caused by
  Bacteria
• Main symptoms
• Incubation period
• Duration.

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15 16 Costs and implications of food safety flaws
Main agents(Biological)
Table 1. Some biological agents responsible for
food intoxications
Incubation period (hours)
Bacteria
Symptoms
Probable food
Vomiting, diarrhoea, cramps
Prepared plates (Ex salads, meat, milk products
Diarrhoea (with blood and mucous), cramps, fever
Minced meat (veal), unpasteurized milk or juice
Fever, cramps, diarrhoea, vomiting
Eggs, mayonnaise, cakes, undercooked poultry
Lethargy, double vision, paralysis, vomiting,
diarrhoea
Homemade conserves, homemade sausages
Diarrhoea and cramps
Undercooked big pieces of meat
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16 16 Costs and implications of food safety flaws

• Persistent Organic pollutants (POP)
• Dioxins
• PCB (Polychloride biphenols)
• Hexachlorobenzene.
• Heavy metals

Main agents(Non Biological Chemical)