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Foodborne disease
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General information
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Antimicrobial Resistance
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Foodborne Disease Surveillance
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Burden of foodborne diseases
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Ensuring Food Safety in the Aftermath of Natural Disasters
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Publications
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Related links
Foodborne diseases remain responsible for high levels of morbidity and mortality in the general population, but particularly for at-risk groups, such as infants and young, children, the elderly and the immunocompromised. In order to reduce the incidence and economic consequences of foodborne diseases, the WHO Department of Food Safety, Zoonoses and Foodborne Diseases (FOS) has been assisting the Member States to establish and strengthen their programmes for assuring the safety of food from production to final consumption. In this regard, WHO offers a unique capacity, through its commitment to health, to work collaboratively with government, industry and consumers, to strengthen and better focus national food safety efforts.
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