Экономические науки/ 6.Маркетинг и менеджмент.

Malishev V.V, Cherkashina N. S.

Vlasova I. A.

Donetsk state university of economics and trade

after Michael Tugan-Baranovsky, Ukraine

Emerging food-borne diseases: a global responsibility

Food-borne diseases are among the most widespread public health problems. Yet only a small proportion of these illnesses come to the notice of health services, and even fewer are investigated. It is estimated that the reported incidence of food-borne disease represents less than 10 percent, and maybe less than 1 percent, of the real incidence (Motarjemi and Käferstein, 1997). In developing countries even fewer cases are counted, primarily because of poverty and lack of resources for food safety management and food control services. In spite of underreporting, increases in food-borne diseases in many parts of the world and the emergence of new or newly recognized food-borne problems have been identified. These growing problems may be biological or chemical by nature.

Emerging, or in some cases re-emerging, food-borne problems are commonly considered to be those problems that have recently appeared in a population; have extended to new vehicles of transmission; have started to increase rapidly, in incidence or geographic range; have various causes (e.g. ecological, environmental, food production or demographic factors); and have been widespread for many years but only recently identified because of new or increased knowledge or methods of identification and analysis of the disease agent.

Changes in the pathogens. Microbial adaptation through natural selection is a key process in the emergence of pathogens. The therapeutic use of an antimicrobial agent in human or animal populations creates a selective pressure that favours survival of bacterial strains resistant to the agent.

Development. Economic and technical developments have introduced new foods. New production systems or environmental changes increase access to certain foods. The food chain has become longer and more complex, thus increasing opportunities for contamination. Lack of knowledge and negligence on the part of food handlers, together with an increase in mass catering, are important factors in food-borne illnesses. Environmental contamination, poor social conditions and lack of safe food preparation facilities are interrelated factors that lead to food-borne illnesses.

Dietary habits. Dietary preferences and practices (e.g. for raw or hazardous foods) and some cultural beliefs and rituals can increase the risk of illness. Food consumption is changing as the result of a variety of factors: dietary habits may be altered by nutritional recommendations and campaigns; higher living standards have led to greater consumption of animal products; environmental changes can lead to increased access to certain foods; habits may be influenced by food policy, production systems and urban life styles; and there is an increase in prepacked "convenience" foods, street-vended foods and meals consumed in food service establishments.

Health sector. Many governments are under increasing pressure to reduce staff and decentralize and privatize their health systems. Rapid changes and public sector austerity are having immediate, dramatic effects on health. Food safety education is being replaced by an emphasis on other important health concerns. Vulnerability to food-borne diseases is increasing as immune systems are compromised by HIV infection; and malignancy and immunosuppressive treatments have also increased.

Demographic changes. The proportion of the population susceptible to food-borne problems is increasing. In more affluent domains, life expectancy is increasing, while elsewhere a very high birth rate often goes hand-in-hand with poverty and malnutrition.Travel and migration. Hundreds of millions of people crossing borders are at high risk of food-borne disease. Travellers can spread disease rapidly to new and distant environments, while immigrants also introduce new foods and dietary habits into new regions.

Trade in food, animal feed and animals. Globalization, facilitated by the liberalization of trade, has led to an increasing number of cases where the rapid movement of food of plant and animal origin has contributed to the spread of food-borne problems to new areas. New food vehicles of transmission. An array of new food vehicles of transmission have been identified, including street foods. While undercooked foods of animal or marine origin were traditionally implicated in outbreaks of food-borne illnesses, increasing attention is now being focused on items such as fruit, vegetables and apple cider.

Food-borne problems that are well recognized in many areas of the world may be regarded as emerging in others. An increase in the consumption of seafoods may lead to a greater awareness of marine toxins. Biological, chemical or nuclear warfare or nuclear accidents may necessitate increased food control measures in this regard. Further mutations of microorganisms and the emergence of new biological hazards - including food-borne zoonoses - are also expected.

Emerging food-borne problems will have implications for the health status and economies of individual countries, as well as affecting international trade and the agreements that govern it.Food-borne illnesses have an impact in both developing and developed countries. However, most of the annual 1.5 billion episodes of diarrhoea in children under three years of age (K Ferstein, 1997) occur in developing countries. A significant proportion of diarrhoeal cases are food-borne in origin, and the more than 3 million resultant deaths per year are an indication of the magnitude of this problem. Such diseases take a heavy toll in human life and suffering, particularly among infants and children, the elderly and other susceptible groups. They also create an enormous social, cultural and economic burden on communities and their health systems.

Emerging food-borne problems will not be solved by individual countries acting in isolation, no matter how high their levels of expertise and food control. Emerging food-borne problems are a global issue, and a unified and joint approach by all countries and the relevant international organizations is a prerequisite for the identification and control of all emerging food-borne problems that threaten human health and international trade.