Advisory on infant nutrition during a disaster.
Infant Nutrition Disaster.pdf 828 Kb
Source: WHO Website
A large number of people are injured or die each year as a result of exposure to both manufactured chemicals and natural toxins. Most poisoning cases result from lack of knowledge about risks and from carelessness. Furthermore, misuse of chemicals frequently leads to damage of the environment. This is avoidable through education and information.
National programmes for prevention of poisonings are crucial to reduce the number of poisonings in the home or at work, to detect and eliminate unusually hazardous commercial products and to limit the overuse of emergency systems.
These guidelines will help governments, national agencies and communities to plan, carry out and evaluate education campaigns addressed at the public as well as other activities to promote safe use of chemicals and prevention of poisoning. They summarize the active and passive strategies that can be used to promote chemical safety, outline the planning process and describe how to communicate safety and poisons prevention messages effectively.
Prevention is the best antidote.
Chemical Poisoning Prevention Guidelines.pdf 748 Kb
Source: WHO Website
We don't know exactly at what temperature acrylamide is formed in food. However acrylamide has so far not been found in food prepared at temperatures below 120 degrees Celsius, including boiled foods.
Food should not be cooked excessively, i.e. for too long or at too high a temperature. However, all food, especially meat and meat products, should be cooked sufficiently to destroy food poisoning bacteria.
The information available on acrylamide so far reinforces general advice on healthy eating, including moderating consumption of fried and fatty foods. There is not enough evidence about the amounts of acrylamide in different types of food to recommend avoiding any particular food product.The food industry recognizes the implications of consumers perceiving their products as unsafe, as well as their liability in selling a product that is potentially harmful to the consumer. Oversight by governments will provide some level of assurance for consumers on the safety of food products on the market and also verifies (or not) claims by the food industry about how they prepare their processed products.
acrylamide_faqs.pdf 25 Kb
Source: WHO Website
Each day millions of people become ill and thousands die from a preventable foodborne disease. The advice given in this leaflet is important for every traveller, and of particular importance for high-risk groups i.e. infants and young children, pregnant women, elderly and immunocompromised individuals, including those with HIV/AIDS; persons in these groups are particularly susceptible to foodborne diseases.
Remember: Prevention is better than cure The WHO Five Keys to Safer Food global message is adapted in this
guide to specifically address the health concerns associated with travel.
travellers_Guide to Safe Food.pdf 858 Kb
Source: WHO Website
Consumers have questioned the validity of risk assessments, both with regard to consumer health and environmental risks, focusing in particular on long-term effects. Other topics for debate by consumer organizations have included allergenicity and antimicrobial resistance. Consumer concerns have triggered a discussion on the desirability of labelling GM foods, allowing an informed choice. At the same time, it has proved difficult to detect traces of GMOs in foods: this means that very low concentrations often cannot be detected.Labelling in the EU is mandatory for products derived from modern biotechnology or products containing GM organisms. Legislation also addresses the problem of accidental contamination of conventional food by GM material. It introduces a 1% minimum threshold for DNA or protein resulting from genetic modification, below which labelling is not required.
20questions GMO.pdf110 Kb
Source: WHO Website
The investigation and control of foodborne disease outbreaks are multi-disciplinary tasks requiring skills in the areas of clinical medicine, epidemiology, laboratory medicine, food microbiology and chemistry, food safety and food control, and risk communication and management. Many outbreaks of foodborne disease are poorly investigated, if at all, because these skills are unavailable or because a field investigator is expected to master them all single-handedly without having been trained. These guidelines have been written for public health practitioners, food and health inspectors, district and national medical officers, laboratory personnel and others who may undertake or participate in the investigation and control of foodborne disease outbreaks. While the book focuses on practical aspects of outbreak investigation and control, it also provides generic guidance that can be adapted to individual countries and local requirements. At the field level it will be valuable in initial epidemiological, environmental and laboratory investigations, in implementation of appropriate control measures, and in alerting investigators to the need to seek assistance for more complex situations. At national and regional levels, the guidelines will assist decision-makers in identifying and coordinating resources and in creating an environment appropriate for the successful management of foodborne disease outbreaks
Food Safety in Developing COuntries.pdf172 Kb
