beth
JF-Expert Member
- Aug 19, 2012
- 3,880
- 6,368
Inakadiriwa Watu Milioni 600 (Takriban Mtu 1 kati ya 10) huumwa baada ya kula Chakula kisicho salama, ikielezwa 420,000 hupoteza maisha kila Mwaka
Kwa mujibu wa Shirika la Afya Duniani (WHO), Watoto chini ya Miaka 5 huathirika na madhara ya Chakula kisicho salama kwa 40% ikikadiriwa kwa mwaka 125,000 hufariki dunia
Chakula salama na chenye Lishe Bora ni Msingi wa kuimarisha Afya bora, unachukua hatua gani kuhakikisha Chakula unachokula ni salama?
========
Food safety, nutrition and food security are inextricably linked.
An estimated 600 million – almost 1 in 10 people in the world – fall ill after eating contaminated food and 420 000 die every year, resulting in the loss of 33 million healthy life years (DALYs).
US$ 110 billion is lost each year in productivity and medical expenses resulting from unsafe food in low- and middle-income countries.
Children under 5 years of age carry 40% of the foodborne disease burden, with 125 000 deaths every year.
Foodborne diseases impede socioeconomic development by straining health care systems and harming national economies, tourism and trade.
Access to sufficient amounts of safe and nutritious food is key to sustaining life and promoting good health. Unsafe food containing harmful bacteria, viruses, parasites or chemical substances causes more than 200 diseases, ranging from diarrhoea to cancers. It also creates a vicious cycle of disease and malnutrition, particularly affecting infants, young children, elderly and the sick. Good collaboration between governments, producers and consumers is needed to help ensure food safety and stronger food systems.
The burden of foodborne diseases to public health and to economies has often been underestimated due to underreporting and difficulty to establish causal relationships between food contamination and resulting illness or death.
The 2015 WHO report on the estimates of the global burden of foodborne diseases presented the first-ever estimates of disease burden caused by 31 foodborne agents (bacteria, viruses, parasites, toxins and chemicals) at global and sub-regional level, highlighting that more than 600 million cases of foodborne illnesses and 420 000 deaths could occur in a year. The burden of foodborne diseases falls disproportionately on groups in vulnerable situations and especially on children under 5, with the highest burden in low- and middle-income countries.
The 2019 World Bank report on the economic burden of the foodborne diseases indicated that the total productivity loss associated with foodborne disease in low- and middle-income countries was estimated at US$ 95.2 billion per year, and the annual cost of treating foodborne illnesses is estimated at US$ 15 billion
Source: WHO
Kwa mujibu wa Shirika la Afya Duniani (WHO), Watoto chini ya Miaka 5 huathirika na madhara ya Chakula kisicho salama kwa 40% ikikadiriwa kwa mwaka 125,000 hufariki dunia
Chakula salama na chenye Lishe Bora ni Msingi wa kuimarisha Afya bora, unachukua hatua gani kuhakikisha Chakula unachokula ni salama?
========
Food safety, nutrition and food security are inextricably linked.
An estimated 600 million – almost 1 in 10 people in the world – fall ill after eating contaminated food and 420 000 die every year, resulting in the loss of 33 million healthy life years (DALYs).
US$ 110 billion is lost each year in productivity and medical expenses resulting from unsafe food in low- and middle-income countries.
Children under 5 years of age carry 40% of the foodborne disease burden, with 125 000 deaths every year.
Foodborne diseases impede socioeconomic development by straining health care systems and harming national economies, tourism and trade.
Access to sufficient amounts of safe and nutritious food is key to sustaining life and promoting good health. Unsafe food containing harmful bacteria, viruses, parasites or chemical substances causes more than 200 diseases, ranging from diarrhoea to cancers. It also creates a vicious cycle of disease and malnutrition, particularly affecting infants, young children, elderly and the sick. Good collaboration between governments, producers and consumers is needed to help ensure food safety and stronger food systems.
The burden of foodborne diseases to public health and to economies has often been underestimated due to underreporting and difficulty to establish causal relationships between food contamination and resulting illness or death.
The 2015 WHO report on the estimates of the global burden of foodborne diseases presented the first-ever estimates of disease burden caused by 31 foodborne agents (bacteria, viruses, parasites, toxins and chemicals) at global and sub-regional level, highlighting that more than 600 million cases of foodborne illnesses and 420 000 deaths could occur in a year. The burden of foodborne diseases falls disproportionately on groups in vulnerable situations and especially on children under 5, with the highest burden in low- and middle-income countries.
The 2019 World Bank report on the economic burden of the foodborne diseases indicated that the total productivity loss associated with foodborne disease in low- and middle-income countries was estimated at US$ 95.2 billion per year, and the annual cost of treating foodborne illnesses is estimated at US$ 15 billion
Source: WHO
