On World Health Day 2015, WHO/Europe estimates that levels of foodborne disease are much higher than currently reported and underlines the need for improved collaboration among sectors to lower the health risks associated with unsafe food.
Our food chain is longer and more complex than ever before, and demographic, cultural, economic and environmental developments – globalized trade, travel and migration, an ageing population, changing consumer trends and habits, new technologies, emergencies, climate change and extreme weather events – are increasing foodborne health risks.
"The fact that we significantly underestimate how many people become ill from chemicals in the food chain and from common microorganisms such as Salmonella and Campylobacter should start alarm bells ringing across the many areas with a stake in our food chain. A failure in food safety at any link in this chain, from the environment, through primary production, processing, transport, trade, catering or in the home, can have significant health and economic consequences," says Dr Zsuzsanna Jakab, WHO Regional Director for Europe.
Current surveillance and reporting systems across the WHO European Region are limited and detect only a small fraction of cases. This underreporting is greater in countries with less advanced laboratory capacities and less developed surveillance systems. Better data are needed to respond effectively to risks.
"Health 2020, the European policy for health and well-being, calls for effective communication, information sharing and joint action domestically and internationally between the public health, animal health and agricultural sectors. This will go a long way towards ensuring safer food on our plates," adds Dr Jakab.
WHO calls on policy-makers
- To build and maintain adequate food safety systems and infrastructures, including laboratory capacities and surveillance and reporting systems;
- To respond to and manage food safety risks along the entire food chain, including during emergencies;
- To foster multisectoral collaboration among public health, animal health, agriculture and other sectors for better communication, information sharing and joint action;
- To integrate food safety into broader food policies and programmes (e.g. nutrition and food security);
- To think globally and act locally to ensure that food produced domestically is as safe as possible internationally.
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