[Risk of food-borne infections is both reduced and increased. Expertise is greater, but so is the risk of exposure].
Food-borne disease is increasingly reported, and the spectrum of microorganisms involved is broad. Diarrhoeal disease is common, and official statistics represent only a minority of cases. Factors associated with an increasing risk of infection include industrialization and globalization of food production, international travel, and the import of exotic foodstuffs. The risk is diminished by good animal husbandry, hygienic handling and transportation of foodstuffs, and technical procedures such as heat and radiation treatment. Our expertise is expanding, but food-handling skills in the general public seem to be deteriorating. However, the impression of increasing risk may to some extent be attributable to intensified publicity in the media, and on the whole our food has probably become safer.
Lindberg
A
A
Infektionskliniken, Länssjukhuset, Halmstad. anders.lindberg@lthalland.se
D005511:Food Handling; D005516:Food Microbiology; D005525:Food-Processing Industry; D005517:Foodborne Diseases / Q000453:epidemiology / Q000382:microbiology / Q000517:prevention & control; D014943:Global Health; D007722:Health Knowledge, Attitudes, Practice; D006801:Humans; D009524:Newspapers as Topic; D011639:Public Opinion; D012307:Risk Factors
Både minskad och ökad risk för livsmedelsburna infektioner. Expertkunskaperna större, men riskexponeringen har också ökat.