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PROGRESS REPORT: FOOD SAFETY

PROGRESS REPORT: FOOD SAFETY. Dr Andrew Wadge Director of Food Safety. Public Health Impact. In 2006 between 500 and 600 people died as a direct result of something they ate – mostly due to food poisoning. Economic Impact - Costs. Economic Impact - Savings.

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PROGRESS REPORT: FOOD SAFETY

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  1. PROGRESS REPORT: FOOD SAFETY Dr Andrew Wadge Director of Food Safety

  2. Public Health Impact • In 2006 between 500 and 600 people died as a direct result of something they ate – mostly due to food poisoning

  3. Economic Impact - Costs

  4. Economic Impact - Savings

  5. Risk Matrix – relative risk of pathogens, 2005

  6. Geographical Differences in Major Pathogens within UK Rates of cases (per 1,000,000 of population) - 2005 Statistically significant difference between countries indicated by differing colours Source: HPA & HPS data analysed in work for FBD risk matrix (FSA)

  7. Within-year trends for cases of Campylobacter: England & Wales – data from 1992-2006 Source: HPA

  8. Late-spring increase in Campylobacter • Sharp increase in cases ~mid-May, peak in June • Not caused solely by increasing temperature • Possible reasons: • Bird-pecked milk† • Barbequed food† • Flies hatching †Supporting evidence in: Campylobacter Sentinel Surveillance Scheme 2000-2003.

  9. Weeks either side of birthday ~ constant rest of year Birthdays increase your risk of Campylobacter! ~25% higher instance of Campylobacter around birthday (± 1 week ) Source: Campylobacter Sentinel Surveillance Scheme 2000-3

  10. Carcass and Meat Pathogen Levels Salmonella • Carcasses samples testing +ve (1999 → 2003): Cattle↑ Sheep↑Pig→ • Level in retail chickens ? • Level in UK Eggs ↓ (1995/6 → 2003) Campylobacter • Carcasses samples testing +ve (1999 → 2003): Cattle↑ Sheep↑Pig↓ • Level in retail chickens ? Pathogen levels in the Slaughterhouse • On carcasses (2002 → 2005): Cattle↓ Sheep↓ Pig↓ • On environmental surfaces ↓ (2002 → 2005)

  11. Estimated impact by food group of indigenous food borne disease – top 7 foods (1996 – 2000) †Complex foods: dishes consisting of ingredients of various food types in which the precise source of infection was not verified. They tend to contain chicken or eggs and consequently follow a similar pattern to these food types. Source: Adak et al. (2005): Emerging Infectious Diseases 11 (3), 365-372.

  12. Summary – Life Style Choices Conclusion: In general, lifestyle choices have a higher risk of food borne disease associated with them (over the time period of the Food borne Disease Strategy)

  13. Impact of Interventions Progress - 19.2% cut in food-borne diseases 2000-05 • 1.5 million cases • 38,000 hospital bed days • £750m to society as a whole How - Reduce contamination of meat and eggs in the food supply chain • on-farm • in slaughterhouses • in retail and distribution • in the home: Action taken by industry has reduced the level of Salmonella contamination of chicken from 37% in 1993/94 to less than 6% in 2001; An estimated 70% of chickens sold are contaminated with Campylobacter

  14. Historical & Future Drivers • Changing Population: • People living longer • Immigration • Personal Affluence: • Alters diet • Warmer houses in winter, cooler in summer • Travel • Overseas • To the supermarket – bringing home frozen foods • Lifestyle • Time available for preparation • Choices Source: Institute of Grocery Distribution

  15. Historical & Future Drivers • Globalisation • International sourcing of foods • Large-scale operations • Consolidation and centralisation of food production • Increased automation of food production • Product formulation • Changes in levels of preservatives, etc. • Drive to reduce salt (FSA) • EU Hygiene Legislation Source: Institute of Grocery Distribution

  16. Potential Future Drivers • Technology: • Genetic modification • Sensors ensure correct storage/ heating • New packing materials • Household stock management: use of Artificial Intelligence • Cooking instructions fed into microwave directly • Sustainability • drive to reduce waste => thinner packaging materials • drive to use left-overs, use up all food Source: Institute of Grocery Distribution

  17. Climate Change • ~2.5-3ºC increase in UK mean temperature by 2100 • Increased temperature could lead to: • more rapid multiplication of micro-organisms throughout the food chain • change in diet • more barbecues • Regression analysis indicates a 1ºC temp. rise would increase: • all food borne disease by ~5% (Bentham, 1997) • Salmonella in the UK by ~12% (Kovats et al., 2004) • More extreme weather events Source: Health Effects of Climate Change in the UK (2007) Dept. Health and HPA

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