2. The problem with foodborne illness
Responsible Innovation
& Food Irradiation
23 May 2013
Chris Thomas
Radiation & Residues Team
Food Standards Agency

3. Foodborne Disease Food safety is the FSA's top priority
The reduction of foodborne disease is a key objective to ensuring food safety
There has been a considerable reduction in foodborne disease
However, the cost and burden remains unacceptably high
The majority of foodborne illness is preventable and there is scope to reduce levels of disease

4. The FSA’s Foodborne Disease Strategy to 2015
Aims to tackle foodborne disease by targeting the pathogens that have been identified as causing the greatest burden of disease:
Campylobacter
which causes most cases of food poisoning
Listeria monocytogenes
causes the most food poisoning deaths
Viruses
responsible for an increasing number of cases

5. The FSA’s Foodborne Disease Strategy to 2015
The strategy is based on a farm-to-fork approach, with the aim of reducing contamination of foods during production and processing and of promoting good food hygiene practice in the kitchen, both commercially and in the home.

6. Campylobacter The most common cause of food poisoning in the UK.
Found mainly in poultry but also in red meat, unpasteurised milk and untreated water.
In 2009 (England & Wales)
> 371,000 estimated cases
> 17,500 hospitalisations
88 deaths.
Accounts for a third of the cost of the burden of foodborne illness in England and Wales, estimated at more than £583m in 2008.

7. Listeria
Listeriosis is relatively rare but causes more deaths from food poisoning in the UK than other foodborne bugs
Vulnerable groups are at increased risk
Annual laboratory-confirmed cases (UK):
In 2000, 114 cases
In 2009, 234 cases
In 2010, 174 cases
Remains above levels observed in the 1990s.
Most people infected are hospitalised and approximately a third die
Costs £245 million a year to UK economy

8. EFSA Scientific Opinions (April ‘11)
on Campylobacter in broiler meat production:
“Clearly, irradiation is the most effective decontamination treatment, reducing the risk by virtually 100%...”
on the efficacy and microbiological safety of irradiation of food
No microbiological risks
Irradiation considered only one of several processes to reduce pathogens in food
Use as part of integrated food safety management including good agricultural, manufacturing and hygienic practices

9. Concerns over irradiation
Consumer acceptance of using “radiation”
Irradiation is a physical process which leaves behind no residues
Risk of lowering of hygiene standards pre-irradiation
Irradiation must not be used as a substitute for hygiene or good manufacturing practice (Directive 1999/2/EC)
Risk of hygiene complacency by end consumers
Irradiation may assist in reducing foodborne disease but, as with any intervention, cannot be totally effective in isolation

10. Uses of irradiation
Irradiation is already widely used for sterilisation and contamination control of:
Medical Devices
Pharmaceuticals
Cosmetics and Toiletries
Food irradiation worldwide
France / Belgium – Frog legs
China – Continuing expansion – spices, fruits, shellfish
USA – Dried spices, spinach, ground meat products, oysters
– Tropical fruits for insect control (low dose)
Australia – Tropical fruits for insect control (low dose)

11. Thank you for your attention
Chris Thomas
Radiation & Residues Team
Food Standards Agency T: E: