Introduction to Human Nutrition

14

Food Safety: A Public Health Issue of

Growing Importance

Alan Reilly, Christina Tlustos, Judith O’Connor, and Lisa O’Connor

Key messages

After reading this chapter the student should have an understanding

of:

• the reasons for increased concern about the safety of food


• chronic effects of food-borne illness


• vulnerable groups


• economic consequences of food-borne illness


• emerging food-borne pathogens

© 2009 A Reilly, C Tlustos, J O’Connor and L O’Connor.

• types and sources of bacterial contamination in foods


• bacteria


• food-borne viruses


• parasites


• transmissible spongiform encephalopathies and food


• chemical contamination and food


• food safety control programs.

14.1 Introduction

In recent years the reported incidence of food-borne
diseases has continued to increase worldwide, with a
number of extremely serious outbreaks occurring on
virtually every continent (Kaferstein, 2003). In addi-
tion, various high-profi le food safety issues, including
bovine spongiform encephalopathy (BSE), dioxins,
acrylamide, Escherichia coli O157 and Sudan Red 1
have presented themselves to consumers, industry
and regulators alike.
In a nutritional context, food-borne illness is often
associated with malnutrition. In recent times food
safety issues have been perceived by the public and
governments as posing a greater potential risk to con-
sumer health than nutritional aspects of the diet. To
convey positive public health nutritional messages,
nutritionists must understand the scientifi c basis of
“food scares” that affect attitudes to food, nutrition,
and health. This chapter aims to highlight the reasons
for concern about the safety of food, the types and
sources of biological and chemical contaminants
in foods, and possible control and prevention
strategies.

14.2 Factors contributing to food

safety concerns

Although it is diffi cult to determine the global inci-

dence of food-borne disease, the World Health

Organization (WHO) estimates that in 2005 alone,

1.8 million people died from diarrheal diseases, and

in industrialized countries around 30% of the popu-

lation is estimated to suffer from food-borne diseases

each year (WHO, 2007). In the USA, for example, an

estimated 76 million cases of food-borne diseases,

resulting in 325 000 hospitalizations and 5000 deaths

occur each year (Mead et al., 1999).

Changing food supply system

The increasing incidence of food-borne diseases is

due to a number of factors, including changes in food

production on the farm, new systems of food process-

ing, longer distribution chains, and new food prepa-

ration and storage methods. Changing lifestyles have

led to a far greater reliance on convenience foods that

are prepared outside the home, and which may have

a longer preparation to consumption time. In addi-

tion, the food chain has become longer and more