1. Food safety Training Course Co-financiado por:

2. Costs and implications of food safety flaws

3. Foodborne illnesses What are they? What is there incidence? Types of illnesses: –Food infections; –Food poisoning; –Food intoxications. 3| 22 Costs and implications of food safety flaws

4. Costs and implications 4| 22 Costs and implications of food safety flaws Annual estimate of foodborne illnesses and costs Pathogen N.º of cases N.º of hospitalizations N.º of deaths Costs (billions $) Annual estimate of foodborne illnesses and costs

5. Costs and implications Hospitalization; Treataments; Absence form work; Lower productivity; Death. 5| 22 Costs and implications of food safety flaws

6. Costs and implications 6| 22 Costs and implications of food safety flaws

7. Costs and implications 7| 22 Costs and implications of food safety flaws

8. Costs and implications Product return; Loss of contracts; Law suits. 8| 22 Costs and implications of food safety flaws

9. Costs and implications 9| 22 Costs and implications of food safety flaws Number of notifications according to each Country Distribution of total number of notifications, registered by RASFF in 2004. Distribution by Country of origin: Annual report on the functioning of the RASFF.2004.

10. 10| 22 Costs and implications of food safety flaws Causes: Intoxications Refectories Catering services Hospitals Household Restaurant/Hotel School

11. 11| 22 Costs and implications of food safety flaws Causes: Intoxications Intoxications (1999-2000) – Contributing factors Main factors responsible for food intoxication cases in Portugal. The data only refers to the cases reported in 1999 and 2000. Data obtained from: WHO Surveillance Programme for Foodborne Infections and Intoxications in Europe. 8th Report 1999-2000. Country Reports: Portugal

12. Main causes 12| 22 Costs and implications of food safety flaws Alert notifications according to type of risk (hazard) Distribution of total number of notifications, registered by RASFF in 2004. Distribution by Country of origin: Annual report on the functioning of the RASFF.2004.

13. Main causes 13| 22 Costs and implications of food safety flaws Microbiological other

14. Main causes 14| 22 Costs and implications of food safety flaws Other microorganisms

15. Main causes 15| 22 Costs and implications of food safety flaws Food intoxications cases in Australia (1995 -2000) Distribution of Food intoxications cases in Australia 1995 -2000. Data: http://www.foodstandards.gov.au

16. Main causes 16| 22 Costs and implications of food safety flaws Food intoxications cases in Australia (1995 -2000) Distribution by etiological agent of Food intoxications cases in Australia 1995 -2000. Data: http://www.foodstandards.gov.au

17. Main causes (Bacteria) 17| 22 Costs and implications of food safety flaws Characterization of food intoxications —Main symptoms; —Incubation period; —Duration.

18. Principais responsáveis (Bactérias) 18| 22 Costs and implications of food safety flaws Pre-cooked meat, creams, mayonnaise Eggs, mayonnaise, cakes, undercooked poultry Undercooked big pieces of meat Undercooked meat Characterization of the four most common causes of collective food intoxications Bacteria Incubation period Symptoms Fever vomiting diarrhoea cramps Probable food Duration of illness

19. Main causes (Virus) 19| 22 Costs and implications of food safety flaws Virus Incubation period Symptoms Duration of the illness Most involved Food Hepatitis A28 days Weakness, diarrhea, cramps, jaundice 2 weeks to 3 months Not specified Hepatitis E6 weeks Weakness, diarrhea, cramps, jaundice 1 monthWater Rotavirus1 – 3 days Vomiting, watery diarrhea and moderate fever 48 hoursNot specified Norwalk14 – 48 hours Nausea, vomiting, abdominal cramps, diarrhea, fever, myalgia and headaches 12 hours to 3 days Not specified Astrovirus10 – 72 hours Vomiting, watery diarrhea and moderate fever 2 to 9 daysNot specified Characterization of foodborne illnesses caused by viruses

20. Principais responsáveis (Parasitas) 20| 22 Costs and implications of food safety flaws Parasite Incubatio n period Symptoms Duration of the illness Most involved Food Giardia lamblia (G. intestinalis) 2 days Diarrhea, nausea, abdominal cramps and flatulency Months (withou t treatme nt) Water, salmon, fruits and vegetables Cryptosporidium parvum10 days Diarrhea, abdominal cramps, low fever and headaches ?Water Trichinella spiralis 1-2 days 2-8 weeks (larvae infection) Nausea, diarrhea, vomiting, fatigue, fever and abdominal cramps ? Ingested raw or undercooked pork and meat products Characterization of foodborne illnesses caused by parasites

21. Mycotoxins; Toxins produced by algae; Toxins produced by food Main causes (Biological) 21| 22 Costs and implications of food safety flaws

22. Persistent Organic Pollutants (POP) –Dioxins; –PCB (Polychoride biphenols Polychlorides); –Hexachlorobenzene. Heavy Metals Main causes (Non Biological) 22| 22 Costs and implications of food safety flaws