Foodborne disease and Economy Productivity

Foodborne disease has been identified by World Health Organization as – any disease of an infectious or toxic nature caused by, or thought to be caused by, the consumption of food or water.

Foodborne disease continues to be one of the largest public health problems worldwide, and is also an important cause of reduced economic productivities.

For example, economic loss from trichinosis, toxoplasmosis, salmonellosis, campylobacteriosis and beef tapeworm in the USA in 1985 was estimated to be over US$1.5 billion.

The reasons are:
*The group of people who have increased susceptibility to foodborne illness is increasing, such as children under 5 years of age, the elderly, the immunocompromised and the malnourished.

*Changing of lifestyle which resulted changes of eating habit: More people eat out, more people rely on processed foods for fast meal, increased mass production of food, and tourism sector so that people are exposed food borne hazard from other place.

Increasing consumption of fresh fruits and vegetables in a number of countries, dining in restaurants and salad bars which relatively rare 50 years ago, they today a major source of food consumption. As a result an increasing number of outbreaks are associated with food prepared outside the home.

*Another aspect the increase in urban populations and decline rural communities. This development has caused fundamental changes in food consumption patterns, food processing, and even food hazards.

*Emerging pathogens – frequent outbreaks caused by new pathogens or the use of antibiotics.
*New technologies and processing methods – other chemicals hazards, such as naturally occurring toxicants, may arise at various points during food production, harvest, processing and preparations.
Foodborne disease and Economy Productivity