There are over 200 agents that may be transmitted by food and cause diseases. Most people associate foodborne diseases with acute enteric illness (diarrhoea and vomiting) but there are many other adverse health outcomes that can occur.
This webinar will describe the broad range of health consequences caused by unsafe food. Relevant hazards include bacteria, viruses, parasites, as well as chemicals and toxins. The webinar will also discuss how WHO is estimating the health burden of foodborne disease through calculating total incidences, deaths, and disability-adjusted life years (DALYs).
The session is part of WHO's Health Talks on Food Safety hosted by the Food Safety Community of Practice on the occasion of celebrating World Food Safety Day. See more details here.
Moderator:
Dr Elaine Borghi, Unit Head, Monitoring Nutrition and Food Safety, Department of Nutrition and Food Safety.
Speakers:
- Dr Rob Lake, Chair, WHO Foodborne Disease Burden Epidemiology Reference Group (FERG) for 2021-2025
- Dr Tesfaye Gobena, Associate Professor, Public Health in College of Health and Medical Sciences, Haramaya University, Ethiopia
- Dr Lucy Robertson, Professor, Faculty of Veterinary Medicine, Department of Paraclinical Sciences, Norwegian University of Life Sciences, Norway
- Dr Lea Sletting Jakobsen, Senior Researcher, National Food Institute, Research Group for Risk Benefit, Technical University of Denmark, Denmark
Speaker biographies https://sway.office.com/hwuLl59FPEGURvKw?ref=Link
Agenda (CEST):
- 11:00 – 11:03 Opening and introduction
- 11:03 – 11:08 The global burden of foodborne disease – Dr Rob Lake
- 11:08 – 11:20 Unsafe food and foodborne enteric diseases – Dr Tesfaye Gobena
- 11:20 – 11:32 The Impact of foodborne parasitic diseases on human health – Dr Lucy Robertson
- 11:32 – 11:44 Harmful chemicals in foods – health outcomes and disease burden – Dr Lea Sletting Jakobsen
- 11:44 – 11:55 Questions and answers
- 11:55 – 12:00 Closing