WHO European Centre for Environment and Health, Rome Based on the “WHO Global Food Safety Strategy” Surveillance of foodborne diseases and monitoring of food contaminants as tools for risk assessment Based on the “WHO Global Food Safety Strategy” Dr. Cristina Tirado Food Safety Regional Adviser WHO Regional Office for Europe, Food Safety Programme

WHO European Centre for Environment and Health, Rome Risk assessment: a new approach to prevent foodborne diseases Traditional Food Safety approach : enforcement Programmes New Food Safety approach: risk based prevention initiatives

WHO European Centre for Environment and Health, Rome Surveillance of foodborne diseases and monitoring of food contaminants essential tools for risk assessment ( for hazard identification and characterization )

WHO European Centre for Environment and Health, Rome Major issues in Food Safety u Microbiological Hazards Surveillance of Foodborne Diseases Microbiological risk assessment u Chemical Hazards Food contamination monitoring Chemical risk assessment

WHO European Centre for Environment and Health, Rome Microbiological Hazards u Salmonella spp. u Salmonella Typhimurium DT-104 u Campylobacter jejuni u Listeria monocytogenes u E. coli O157:H7  Virus, etc. JEMRAJEMRA

WHO European Centre for Environment and Health, Rome Objectives of Surveillance of Foodborne Diseases u Describing disease occurrence, disease potential and trends u Facilitate and evaluate the prevention and control measures u Provide data for microbiological risk assessment

WHO European Centre for Environment and Health, Rome WHO Surveillance Programme for Control of Foodborne Diseases in Europe Programme DevelopmentParticipants WHO EURO Total

WHO European Centre for Environment and Health, Rome BgVV; Berlin Salmonellosis Eastern Europe WHO Surveillance Programme for Control of Foodborne Diseases in Europe

WHO European Centre for Environment and Health, Rome Campylobacteriosis trends Campylobacteriosis trends BgVV; Berlin WHO Surveillance Programme for Control of Foodborne Diseases in Europe

WHO European Centre for Environment and Health, Rome Causative Agents of the Outbreaks reported in Europe WHO Surveillance Programme for Control of Foodborne Diseases in Europe outbreaks in which agent was identified: S. Enteritidis 19,5% Other Salmonella spp. 48,1% Virus 1,3% Campylobacter 1,1% Shigella 2,8% Cl. perfringens 2,7% Staph. aureus 5,1% Trichinellosis 3,7% Mushrooms 2,5% Other 13,2%

WHO European Centre for Environment and Health, Rome Foods involved in outbreaks in Europe BgVV; Berlin WHO Surveillance Programme for Control of Foodborne Diseases in Europe mixed food 8% fish and products 5% milk and products 9% poultry and poultry products 4% mushrooms 4% other 15% sweets, cakes 14% meat and meat products 14% egg and egg products 27% No. of outbreaks where food was identified: 21114

WHO European Centre for Environment and Health, Rome Places where food was contaminated, eaten or acquired WHO Surveillance Programme for Control of Foodborne Diseases in Europe No of outbreaks: 26354

WHO European Centre for Environment and Health, Rome BgVV; Berlin WHO Surveillance Programme for Control of Foodborne Diseases in Europe ContributingFactors in Outbreaks Contributing Factors in Outbreaks Outbreaks in which factors were identified: 17157

WHO European Centre for Environment and Health, Rome Future plans of the WHO Surveillance Programme – Foodborne Diseases u u Adopt a Global strategy for surveillance u u Provision of qualitative and quantitative data for microbiological risk assessment WHO Surveillance Programme for Control of Foodborne Diseases in Europe

WHO European Centre for Environment and Health, Rome Improving microbiological risks assessments Qualitative and quantitative data for hazard characterization to support the work of Joint FAO/WHO expert consultation on risk assessment of microbiological hazards in food (JEMRA)

WHO European Centre for Environment and Health, Rome Chemical Hazards u Pesticides residues u Veterinary drugs residues u Food additives u Food contaminants (dioxins, heavy metals, mycotoxins, etc ) JECFAJECFA JMPRJMPR

WHO European Centre for Environment and Health, Rome Food contamination monitoring Provide information on levels and trends of chemical contaminants in food and the total diet as tool for risk assessment

WHO European Centre for Environment and Health, Rome Global Environment Monitoring System (GEMS) - Food EURO Have sent NCP Experts from PI or CC Future participation

WHO European Centre for Environment and Health, Rome GEMS / Food EURO objectives u Provide health-oriented, population-based information on chemical contaminants in food and the total diet; u Support the work of the Codex and the RA advisory bodies -JECFA and JMPR- in the establishment of MRLs for chemicals; u Provide monitoring data in food and breast milk as the basis for assessing the impact of environmental pollution

WHO European Centre for Environment and Health, Rome Activities of GEMS/Food EURO u Promotion of the use of Operating Program for Analytical Laboratories (OPAL I and OPAL II)

WHO European Centre for Environment and Health, Rome Activities of GEMS/Food EURO u Organise EURO section of SIGHT database

WHO European Centre for Environment and Health, Rome GEMS/Food EURO activities in u Strengthen data collection, collation and dissemination u Quality assurance schemes for selected contaminants/commodities u Training courses on Total Diet Studies at the sub-Regional level u Provide information for risk asessment, especially to JECFA and JMPR

WHO European Centre for Environment and Health, Rome Improving chemical risks assessments u u Risks of vulnerable population groups such as children, pregnant women or the elderly u u Cumulative, low-level chronic exposure to multiple chemicals u u Chemicals effects on the immune, endocrine and developing nervous systems into hazard characterizations

WHO European Centre for Environment and Health, Rome Further information on Surveillance and food contamination monitoring who.it who.int БОЛЬШОЕ СПАСИБО ЗА ВАШЕ ВНИМАНИЕ !