Question 1

How common is foodborne illness?

Accepted Answer

WHO estimates 600 million people — nearly 1 in 10 globally — suffer foodborne illness each year, causing 420,000 deaths. Diarrhoeal diseases from contaminated food account for 550 million episodes. Children under 5 are disproportionately affected, bearing 30% of the burden. Foodborne diseases cost LMICs approximately $110 billion per year in lost productivity and treatment costs.

Question 2

What causes foodborne illness?

Accepted Answer

Over 200 different diseases are transmitted through food. The most common causes are: diarrhoeal agents (Salmonella, Campylobacter, enterohaemorrhagic E. coli, norovirus, Giardia, Cryptosporidium); invasive pathogens (Listeria, Salmonella Typhi, Vibrio cholerae); parasites (Taenia solium cysticercosis, liver flukes); and chemical hazards (aflatoxins, heavy metals, pesticide residues).

Question 3

What are the WHO Five Keys to Safer Food?

Accepted Answer

WHO's Five Keys are: (1) Keep clean — wash hands, surfaces and utensils; (2) Separate raw and cooked — prevent cross-contamination; (3) Cook thoroughly — heat to ≥70°C; (4) Keep food at safe temperatures — below 5°C or above 60°C; (5) Use safe water and raw materials — clean water, fresh ingredients. These five practices prevent the vast majority of foodborne illness in homes, restaurants and food businesses.

Question 4

What is Codex Alimentarius?

Accepted Answer

Codex Alimentarius ("food code") is a collection of international standards, guidelines and codes of practice for food safety and quality — jointly operated by WHO and FAO since 1963. Codex sets maximum residue limits for pesticides and veterinary drugs, acceptable levels of contaminants (aflatoxins, heavy metals), food labelling standards and hygiene codes. WTO agreements recognise Codex standards as international benchmarks for food trade.

Question 5

What are aflatoxins?

Accepted Answer

Aflatoxins are carcinogenic toxins produced by Aspergillus fungi contaminating maize, groundnuts, tree nuts and spices — particularly in hot, humid storage conditions. They are IARC Group 1 carcinogens causally linked to hepatocellular carcinoma. Chronic exposure is a major cause of liver cancer in sub-Saharan Africa and South Asia. Post-harvest drying, proper storage and mycotoxin testing are key control measures.

Question 6

What is the One Health approach to food safety?

Accepted Answer

Food safety is inherently a One Health issue spanning the food chain from animal health to human consumption. Zoonotic pathogens (Salmonella, Campylobacter, E. coli O157) originate in animal populations and reach humans through meat, poultry, eggs and dairy. Antimicrobial use in food animals generates resistant bacteria that enter the food chain. Environmental contamination (water, soil) affects crop safety. WHO, FAO and WOAH jointly govern food safety through One Health frameworks.

Question 7

How does food safety relate to AMR?

Accepted Answer

Approximately 70% of medically important antibiotics are used in food-producing animals — often for growth promotion rather than disease treatment. This creates resistant bacteria (Salmonella, Campylobacter, E. coli) that contaminate meat and eggs, enter the food supply and infect humans. WHO, FAO and WOAH jointly recommend restricting agricultural antibiotic use to veterinary treatment of diagnosed infections only — a core element of global AMR action plans.

Question 8

What is Salmonella and how is it prevented?

Accepted Answer

Salmonella is one of the most common causes of foodborne bacterial gastroenteritis globally — responsible for approximately 93 million cases and 155,000 deaths per year. The main sources are eggs, poultry, meat, dairy and contaminated produce. Prevention: thoroughly cook poultry and eggs (≥70°C); refrigerate food; wash hands after handling raw meat; avoid cross-contamination. Salmonella Typhi (typhoid) is a separate, more severe systemic infection from contaminated water.

Question 9

What is norovirus?

Accepted Answer

Norovirus is the most common cause of gastroenteritis globally — responsible for approximately 18% of all gastroenteritis episodes and 200,000 deaths annually (predominantly in LMICs). It is highly contagious (as few as 18 virus particles cause infection) and spreads through contaminated food (raw shellfish, ready-to-eat foods handled by infected workers), contaminated water and person-to-person contact. There is no approved vaccine; prevention relies on handwashing and food safety.

Question 10

What is HACCP?

Accepted Answer

HACCP (Hazard Analysis and Critical Control Points) is an internationally recognised systematic approach to food safety management — identifying, evaluating and controlling food safety hazards at every step of the production chain. It identifies Critical Control Points (CCPs) where hazards can be eliminated or reduced to safe levels (e.g. cooking temperature, refrigeration, pasteurisation). HACCP is the international standard for food businesses and is recognised by Codex Alimentarius.

Question 11

What is the economic impact of foodborne disease?

Accepted Answer

World Bank estimates foodborne disease costs LMICs approximately $110 billion per year in lost productivity, medical costs and trade losses. Food safety failures — such as Listeria outbreaks, E. coli contamination of produce — cause enormous direct costs and loss of consumer confidence. Investing in food safety systems returns $29 for every $1 spent in LMICs. Safe food is both a public health and an economic priority.

Question 12

How does GMJ News cover food safety?

Accepted Answer

GMJ News covers WHO food safety guidelines, Codex Alimentarius standards, aflatoxin contamination, food safety in Georgia and the One Health AMR-food safety nexus. Georgia's food safety regulatory system — integrated into the EU association process — is directly relevant to PHIG's public health work and the Georgian Medical Journal.

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