Food safety

Ingestion and handling of contaminated food causes significant illness and death worldwide. Across the WHO European Region, foodborne diseases are very common, even in the most developed countries, and represent a significant burden for public health. Outbreaks of foodborne disease are likely to also have economic implications, as they often involve commercially produced products.

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WHO brings together high-level experts after a recent EHEC outbreak associated with HUS to discuss lessons learned and the way forward

Following a recent enterohaemorrhagic Escherichia coli (EHEC) outbreak associated with haemolytic uraemic syndrome (HUS) in Romania, WHO/Europe held a national and multisectoral workshop focusing on response to food safety and zoonotic events.

World Health Day 2015

From farm to plate: make food safe


Video - Five keys to food safety

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In countries

Strengthening food safety in Tajikistan

With WHO/Europe support, Tajikistan has increased national capacities in the prevention of foodborne disease and integrated surveillance of foodborne infections.

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Antimicrobial resistance

Antibiotics are used in food animals not only for treatment, but also for disease prevention and growth promotion. This has important public health consequences as resistant bacteria can be passed on from animals to humans though the food chain. WHO/Europe’s training workshops help countries strengthen their capacities to tackle antibiotic resistance from a food safety perspective.

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Food safety education

Five keys to safer food

Basic measures that help consumers learn safe habits for the preparation of food.

Data and statistics

Over 200

The number of diseases that are spread through food

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