Foodborne diseases-bioterrorist threat to public health

Taleski, Vaso (2006) Foodborne diseases-bioterrorist threat to public health. In: HACCP Conference, How to make HACCP more efficient in praactice?, 3-4 Nov 2006, Morevska Toplice, Slovenia.


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The nature of food and foodborne diseases has changed dramatically over last century. Hundreds of millions of people worldwide, both in developed and developing countries, suffers from diseases caused by contaminated food. WHO/FAO and governments all over the world are intensifying their efforts to improve food safety. The causative agents includes bacteria (Campylobacter spp., Clostridium perfringens, E. coli O157:H7, other E. coli, Listeria monocytogenes, Salmonella spp., Shigella spp., Staphylococcus aureus-enterotoxin, Brucella spp., Vibrio spp. Bacillus Anthracis), viruses (Hepatitis A, E, Norwalk-like viruses, Enteroviruses), prions (vCJD, BSE) and parasites (Cyclospora, Toxoplasma gondii, Giardia lamblia). Food bio-terrorism is defined as an act of threat of deliberate contamination of food and water (used in preparation of food) for human consumption, with biological agents. Several pathogens could potentially be delivered by bioterrorists through foods (Bacillus Anthracis, Shigella spp., Salmonella spp., Clostridium perfringens, Vibrio spp. E. Coli, Brucella spp.). Deliberate contamination of food can occur along the food chain from farm to table. Many developing countries, lack in basic food safety infrastructure are very vulnerable to deliberate acts of sabotage. Contamination of food in one country can have significant effects in other parts of the world. The target could be civilian population and military personal. Potential effects can be impact on public health services, illnesses and deaths, economic, trade, social and political implications. Suspicious outbreaks, with unexpected or unusual clinical or epidemiological characteristics, may be the results of covert biological attack by another nation, criminal or terrorist attack, or escape of a biological agent from facility developing prohibited weapons. Advances of National health surveillance systems, regulatory control, infrastructure development, research, education, enhance the epidemiological and investigative skills of healthcare professionals, including laboratory personal, developing and introducing Rapid& Advanced biological identification systems, introducing and implementing HACCP, GMP and ISO standards, are necessary measures to ensure the food safety and adequate response on bio-terrorist attack or threat.

Item Type: Conference or Workshop Item (Lecture)
Uncontrolled Keywords: Food bio-terrorism, foodborne diseases.
Subjects: Medical and Health Sciences > Clinical medicine
Medical and Health Sciences > Health sciences
Medical and Health Sciences > Other medical sciences
Divisions: Faculty of Medical Science
Depositing User: Vaso Taleski
Date Deposited: 13 Sep 2013 13:46
Last Modified: 06 Aug 2015 12:45

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