Access to sufficient amounts of safe food is key to sustaining life and promoting good health. Foodborne illnesses are usually infectious or toxic in nature and often invisible to the plain eye, caused by bacteria, viruses, parasites or chemical substances entering the body through contaminated food or water.
Food safety has a critical role in assuring that food stays safe at every stage of the food chain – from production to harvest, processing, storage, distribution, all the way to preparation and consumption.
According to World Health Organisation (WHO),1 600 000 people get sick due to unsafe food in one day, on average, 340 Children under 5 years of age die due to preventable food borne diseases, on average, every day and 200 Diseases are caused by unsafe food, ranging from diarrhea to cancers.
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