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Globally, there is growing recognition of foodborne diseases as a public health priority. From a public health perspective, foodborne diseases are largely preventable, and can be controlled through effective food safety systems that evaluate hazards along the food chain, from production to consumption. An integrated food chain surveillance system can detect and monitor foodborne bacteria, including antimicrobial resistant bacteria, throughout the food chain. Whole genome sequencing (WGS) has the potential to change how we detect and monitor microbial hazards in the food chain, as well as how we assess, investigate and manage food safety risks. It is anticipated that this new technology will help reduce the burden of foodborne diseases, given its advantages over previous low-resolution typing and detection methods. The purpose of this manual is to provide guidance on: - The capacities that need to be in place before WGS can be useful for foodborne disease surveillance and response; - The options for implementing WGS; and - How to implement WGS within existing surveillance and response systems. This module is about using WGS in routine surveillance of foodborne diseases. It is meant for countries experienced in laboratory-based surveillance of foodborne pathogens. WGS can be implemented where subtyping foodborne pathogens or replacing traditional typing methods is being considered. Routine surveillance includes outbreak detection, monitoring trends over time, and using WGS for AMR and virulence factor monitoring.
Globally, there is growing recognition of foodborne diseases as a public health priority. From a public health perspective, foodborne diseases are largely preventable, and can be controlled through effective food safety systems that evaluate hazards along the food chain, from production to consumption. An integrated food chain surveillance system can detect and monitor foodborne bacteria, including antimicrobial resistant bacteria, throughout the food chain. Whole genome sequencing (WGS) has the potential to change how we detect and monitor microbial hazards in the food chain, as well as how we assess, investigate and manage food safety risks. It is anticipated that this new technology will help reduce the burden of foodborne diseases, given its advantages over previous low-resolution typing and detection methods. The purpose of this manual is to provide guidance on: - The capacities that need to be in place before WGS can be useful for foodborne disease surveillance and response, - The options for implementing WGS; and - How to implement WGS within existing surveillance and response systems. The present module introduces WGS and its relevance to foodborne diseases; it defines the minimum capacities needed before a country can implement WGS for outbreak investigations and routine surveillance; and includes a section to assist countries in selecting an option for implementing WGS within their existing surveillance and response system.
Globally, there is growing recognition of foodborne diseases as a public health priority. From a public health perspective, foodborne diseases are largely preventable, and can be controlled through effective food safety systems that evaluate hazards along the food chain, from production to consumption. An integrated food chain surveillance system can detect and monitor foodborne bacteria, including antimicrobial resistant bacteria, throughout the food chain. Whole genome sequencing (WGS) has the potential to change how we detect and monitor microbial hazards in the food chain, as well as how we assess, investigate and manage food safety risks. It is anticipated that this new technology will help reduce the burden of foodborne diseases, given its advantages over previous low-resolution typing and detection methods. The purpose of this manual is to provide guidance on: - The capacities that need to be in place before WGS can be useful for foodborne disease surveillance and response; - The options for implementing WGS; and - How to implement WGS within existing surveillance and response systems. This module discusses how WGS can be used to support foodborne disease outbreak investigations. It is meant for countries in the initial stages of laboratory-based surveillance for selected foodborne pathogens. The module describes how WGS can be used in the investigation of outbreaks detected by existing surveillance systems.
Looking for a comprehensive textbook that covers the interaction between micro-organisms and food? Spoilage, foodborne illness, and fermentation. Food Microbiology has been the most popular textbook in this area since it was first published in 1995. Now in its fifth edition, the highly successful authors bring the book right up to date. Maintaining its general structure and philosophy to encompass modern food microbiology, this new edition provides updated and revised individual chapters and uses new examples to illustrate incidents. It covers the three main aspects of the interaction between micro-organisms and food and the positive and negative features that result. Attention is paid to the illustrations included and there is a discussion on the factors affecting the presence of micro-organisms in foods and their capacity to survive and grow. Finally, recent developments in procedures used to assay and control the microbiological quality of food and protect public health are reported. Thorough and accessible, this book is designed for students in the biological sciences, biotechnology, and food science, as well as a valuable resource for researchers, teachers, and practising food microbiologists.
The new WHO Global Strategy for Food Safety 2022-2030 was adopted by the Seventy-fifth World Health Assembly in 2022. The updated strategy addresses current and emerging challenges, incorporates new technologies and includes innovative approaches for strengthening food safety systems. The target audience includes policy-makers (national and subnational governments), technical authorities/agencies responsible for food safety, academia, food business operators (FBOs) and private sectors, consumers, civil societies, UN agencies and WHO staff. This new document was prepared with support from the Technical Advisory Group (TAG) on Food Safety: Safer food for better health. It reflects feedback received through consultation process with Member States and governmental institutions, United Nations agencies and other intergovernmental organizations, academia, NGOs, private sector entities, and individuals working in public health and food safety. The vision of the draft strategy is to ensure that all people, everywhere, consume safe and healthy food to reduce the burden of foodborne diseases. With five interlinked and mutually supportive strategic priorities, the draft strategy aims to build forward-looking, evidence-based, people-centred, and cost-effective food safety systems with coordinated governance and adequate infrastructures. This strategy contributes to the achievement of the SDGs and will be reviewed in 2030 when the world will reflect upon the progress made towards the SDGs.
"These guidelines have been written for public health practitioners, food and health inspectors, district and national medical officers, laboratory personnel and others who may undertake or participate in the investigation and control of foodborne disease outbreaks."--P. 4 of cover.
Legionnaires' disease, a pneumonia caused by the Legionella bacterium, is the leading cause of reported waterborne disease outbreaks in the United States. Legionella occur naturally in water from many different environmental sources, but grow rapidly in the warm, stagnant conditions that can be found in engineered water systems such as cooling towers, building plumbing, and hot tubs. Humans are primarily exposed to Legionella through inhalation of contaminated aerosols into the respiratory system. Legionnaires' disease can be fatal, with between 3 and 33 percent of Legionella infections leading to death, and studies show the incidence of Legionnaires' disease in the United States increased five-fold from 2000 to 2017. Management of Legionella in Water Systems reviews the state of science on Legionella contamination of water systems, specifically the ecology and diagnosis. This report explores the process of transmission via water systems, quantification, prevention and control, and policy and training issues that affect the incidence of Legionnaires' disease. It also analyzes existing knowledge gaps and recommends research priorities moving forward.
Considering the detrimental environmental impact of current food systems, and the concerns raised about their sustainability, there is an urgent need to promote diets that are healthy and have low environmental impacts. These diets also need to be socio-culturally acceptable and economically accessible for all. Acknowledging the existence of diverging views on the concepts of sustainable diets and healthy diets, countries have requested guidance from the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) on what constitutes sustainable healthy diets. These guiding principles take a holistic approach to diets; they consider international nutrition recommendations; the environmental cost of food production and consumption; and the adaptability to local social, cultural and economic contexts. This publication aims to support the efforts of countries as they work to transform food systems to deliver on sustainable healthy diets, contributing to the achievement of the SDGs at country level, especially Goals 1 (No Poverty), 2 (Zero Hunger), 3 (Good Health and Well-Being), 4 (Quality Education), 5 (Gender Equality) and 12 (Responsible Consumption and Production) and 13 (Climate Action).
Foodborne diseases takes a major toll on health. Thousands of millions of people fall ill and many die as a result of eating unsafe food. Deeply concerned by this a resolution was adopted by WHO and its Member States to recognize fod safety as an essential public health function and to develop a Global Strategy for reducing the burden of foodborne diseases.