CONTROL OF FOOD-BORNE INFECTIONS AND INTOXICATIONS

Most food-borne diseases are caused by microorganisms that initially c ontaminate the living plant or animal or recontaminate the food during handling or processing. Control measures are intended to (1) prevent microorganisms from contaminating food and involve all hygienic produc tion measures (raw material, premises, equipment, cleaning and disinfe ction, personnel); (2) prevent microorganisms both from growing or for ming toxins, e.g. through chilling, freezing or other processes that d o not destroy microbes, such as reduction of a(w) or pH; (3) eliminate microorganisms, e.g, through thermal processing. Integrated systems f or control of the microbiology and hygiene of foods aim at a gradual o r stepwise reduction of health hazards at all stages of production and processing until final operations. As a further development of HACCP (Hazard Analysis Critical Control Point), other systems such as the LI SA (Longitudinally Integrated Safety Assurance) concept, include also the primary stages of harvesting. With respect to food animals, this c learly involves veterinary control of the livestock as an initial stag e of food production. As with salmonellosis, the implementation of con trol systems is helpful in reducing risks at particular critical point s. However, isolated measures do not solve the problem as a whole and cannot meet the demands of consumer protection. At least in the case o f salmonellosis a global strategy of control is needed which requires political decisions from the relevant public health bodies.