Microbiological risks in food
Many microorganisms (bacteria, viruses, parasites) are able to contaminate foodstuffs and cause a variety of illnesses. Measures implemented by health authorities and practitioners have resulted in a significant reduction in the main diseases caused by food. However, recent episodes of contamination in Europe, especially related to fresh produce, call for vigilance with regard to microbial hazards. The Agency is actively involved on this topic, which was one of the priorities of its Work Programme in 2012.
Hepatitis E is usually a benign disease, but can sometimes lead to serious complications that may be fatal (particularly in susceptible populations, such as pregnant women or individuals with liver disease). ANSES was asked in 2009 to assess the role of certain food products in its transmission. It published several opinions and scientific assessment of the risks related to the hepatitis E virus.
The bacterium Escherichia coli (E. coli) is naturally present in the digestive microflora of humans and warm-blooded animals. Some strains of E. coli are pathogenic, including enterohaemorrhagic E. coli (EHEC). In humans, EHEC are responsible for various disorders ranging from mild diarrhoea to more severe illnesses such as haemorrhagic diarrhoea or haemolytic-uraemic syndrome, a severe kidney disorder which occurs mainly in young children. Below is a presentation of this bacterium and of the role ANSES has played in understanding and effectivel fighting it.
Keywords : Foodborne illness outbreak (FIO)
The article has been added to your library