1. Food Safety Training Course Co-financiado:

2. Costs and implications of food safety flaws

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

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

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

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

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

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

9. Costs and implications 9| 16 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. Causes: Intoxications 10| 16 Costs and implications of food safety flaws Refectories Catering services Hospitals Household Restaurant/Hotel School

11. Causes: Intoxications 11| 16 Costs and implications of food safety flaws 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. 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? 12| 16 Costs and implications of food safety flaws

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

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

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

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