Abstract
Food safety is growing in importance as a public health concern for health practitioners and the general public. The Canadian public is exposed more extensively than ever before to exotic foods and pathogens via international travel, changing lifestyles and domestic contact with fresh foodstuff that is imported from faraway lands. Global warming, changing microbial ecology and resistance, and reduced host immunity are also having their effect in increasing the risk. To manage the risk adequately, interventions must be implemented at every point of the food supply chain, from production and processing to distribution, preparation and consumption, at home and in retail food service establishments. The role of government is explained, and the roles of other stakeholders, including physicians, are reviewed briefly.
Highlights
La méthode “ de la ferme à l’assiette ” pour assurer la salubrité des aliments - C’est l’affaire de tous
FOODBORNE ILLNESS – AN IMPORTANT HEALTH PROBLEM Food safety is growing in importance as a public health concern for health practitioners and the public
Based on Health Canada statistics and estimates, approximately 30 Canadians die every year as a result of foodborne illness; thousands are hospitalized or consult the health care system; and up to two million suffer unpleasant symptoms and inconvenience from foodborne illness [2,3,4]
Summary
La méthode “ de la ferme à l’assiette ” pour assurer la salubrité des aliments - C’est l’affaire de tous. With less time for meal preparation at home, and more meals eaten at restaurants and fast-food establishments or from take-out/delivery outlets, with laxity in food-handling practices at home and in food service establishments, contribute to the increased risk of the spread of foodborne infections and the complexity of their prevention and control [32,33,34].
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