Food Safety Training Course

1. Food Safety Training Course Co-financiado:

2. Costs and implications of food safety flaws

3. 3|16 Costs and implications of food safety flaws Foodborne illnesses • What are they? • Costs and implications • Incidence • Main causes • Main agents

4. 4|16 Costs and implications of food safety flaws Foodborne illnessesWhat are they? - Infectious or toxic nature - Ingestion of food or water (agents) Types of foodborne illnesses: • Food infections • Food poisoning • Food intoxications

5. 5|16 Costs and implications of food safety flaws Costs and implications • Hospitalization; • Treatments; • Absence form work; • Lower productivity; • Death.

6. 6|16 Costs and implications of food safety flaws Costs and implications • Product return; • Loss of contracts; • Law suits.

7. 7|16 Costs and implications of food safety flaws Costs and implications

8. 8|16 Costs and implications of food safety flaws Costs and implications

9. 9|16 Costs and implications of food safety flaws Costs and implications 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|16 Costs and implications of food safety flaws Causes: Intoxications Refectories Catering services Hospitals Household Restaurant/Hotel School

11. 11|16 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. 12|16 Costs and implications of food safety flaws Intoxications and main agents • What are the main factors that determine the occurrence of food intoxications? • What are the main agents? • What are the symptoms and characteristics of these illnesses? • What are the main foods related to food intoxications?

13. 13|16 Costs and implications of food safety flaws Main agents(Biological) • Bacteria • Viruses • Parasites • Prions • Other toxins(mycotoxins, toxins produced by algae, toxins produced by food).

14. 14|16 Costs and implications of food safety flaws Main agents(Biological) • Characterization of food intoxications caused by Bacteria • Main symptoms; • Incubation period; • Duration.

15. 15|16 Costs and implications of food safety flaws Main agents(Biological) Table 1. Some biological agents responsible for food intoxications Incubation period (hours) Bacteria Symptoms Probable food Vomiting, diarrhoea, cramps Prepared plates (Ex: salads, meat, milk products Diarrhoea (with blood and mucous), cramps, fever Minced meat (veal), unpasteurized milk or juice Fever, cramps, diarrhoea, vomiting Eggs, mayonnaise, cakes, undercooked poultry Lethargy, double vision, paralysis, vomiting, diarrhoea Homemade conserves, homemade sausages Diarrhoea and cramps Undercooked big pieces of meat

16. 16|16 Costs and implications of food safety flaws Main agents(Non Biological – Chemical) • Persistent Organic pollutants (POP) • Dioxins; • PCB (Polychloride biphenols); • Hexachlorobenzene. • Heavy metals