PROGRESSREPORTFOODSAFETY.ppt

PROGRESS REPORT: FOOD SAFETY Dr Andrew Wadge Director of Food Safety Public Health Impact In 2006 between 500 and 600 people died as a direct result of something they ate – mostly due to food poisoning Economic Impact - Costs Economic Impact - Savings Geographical Differences in Major Pathogens within UK Within-year trends for cases of Campylobacter: England Wales – Late-spring increase in Campylobacter Sharp increase in cases ~mid-May, peak in June Not caused solely by increasing temperature Possible reasons: Bird-pecked milk? Barbequed food? Flies hatching Birthdays increase your risk of Campylobacter! Carcass and Meat Pathogen Levels Salmonella Carcasses samples testing +ve (1999 → 2003): Cattle↑ Sheep↑ Pig→ Level in retail chickens ? Level in UK Eggs ↓ (1995/6 → 2003) Campylobacter Carcasses samples testing +ve (1999 → 2003): Cattle↑ Sheep↑ Pig↓ Level in retail chickens ? Pathogen levels in the Slaughterhouse On carcasses (2002 → 2005): Cattle↓ Sheep↓ Pig↓ On environmental surfaces ↓ (2002 → 2005) Estimated impact by food group of indigenous food borne disease – top 7 foods (1996 – 2000) Impact of Interventions Progress - 19.2% cut in food-borne diseases 2000-05 1.5 million cases 38,000 hospital bed days ￡750m to society as a whole How - Reduce contamination of meat and eggs in the food supply chain on-farm in slaughterhouses in retail and distribution in the home: Action taken by industry has reduced the level of Salmonella contamination of chicken from 37% in 1993/94 to less than 6% in 2001; An estimated 70% of chickens sold are contaminated with Campylobacter Historical Future Drivers Changing Population: People living longer Immigration Personal Affluence: Alters diet Warmer houses in winter, cooler in summer Travel Overseas To the supermarket – bringing home frozen foods Lifestyle Time available for preparation Choices Historical Future Drivers Globalisation International sourcing of foods Large-scale ope