Foodborne illness outbreak (FIO)
All you need to know about food safety
Updated on 07/07/2021
Keywords : Aliment, Foodborne illness outbreak (FIO), Salmonellosis, Listeriosis
What are the potential sources of food contamination? What is a foodborne illness? How can I avoid food poisoning? What is salmonellosis and what does it cause? What does the Agency do to ensure that food is safe?
On the occasion of World Food Safety Day, we have prepared a special close-up to help you learn more about the challenges of food safety and our work to make food safer for consumers.
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Salmonellosis
Updated on 18/12/2017
Keywords : Salmonellosis, Microbiological food risks, Animal diseases, Zoonoses, Guide to good hygiene practices (GGHP), Foodborne illness outbreak (FIO), Pregnant women
Infections with bacteria in the genus Salmonella are the second most common cause of foodborne illness in Europe. They cause gastroenteritis that can sometimes be acute, but in some susceptible populations they may have more serious effects. This article presents salmonellosis and ways of preventing the disease.
Microbiological risks in food
Updated on 06/09/2016
Keywords : Foodborne illness outbreak (FIO), Food hygiene
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.
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