Introduction to the course

Welcome to the Food Safety course.

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Course Descriptions
The course starts by looking at the nature and activities of
microorganisms, and then looks at their ecology. (Where do they
come from? How do they enter the food chain?).
We go on to look at the major categories of foodborne pathogens
and their nutritional and socio-economic impact. We emphasise
bacteria, because their behaviour is very diverse and food
preparation practices are important in preventing illness.
Parasites will also be discussed because they too may enter the
human body with food or water and cause many health
problems.
We also discuss toxins produced by moulds, because they kill
large numbers of people in Africa, Southeast Asia, China,
northern Europe, and the Balkans (J.I. Pitt, personal
communication, 1995). It is estimated that 22,000 people die
from aflatoxin in Indonesia each year (Lubulwa and Davis, 1994).
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Impact of foodborne disease

Number of
Cases / yr.

Costs
(US$)

Source

99 x 106

23 x 109

Garthwright (1988)

USA

24-81 x 106

high

Archer and
Kvenberg (1985)

USA

33 x 106

7.7 x 109

Kvenberg and
Archer ( 1987)

CAN

12.6 x 106

8.4 x 109

Todd (1989)

6.3 x 106

4.8 x 109

Roberts (1989)

Country

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Annual morbidity and mortality

from diarrhoea
Estimates for global morbidity
2.6 episodes / child / year

1980 - 1990

Bern et al (1992)

2.2 episodes / child / year

1982

Snyder and
Merson
(1982)

Estimates for global mortality

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3.3 million

1990

Bern et al (1992)

4.6 million

1982

Snyder and
Merson
(1982)

The structure of the course

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nature of microorganisms

application of knowledge to
prevention of Foodborne Disease (FBD)

Modules

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Modules

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Modules

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Modules

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Modules

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Modules

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Modules

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Modules

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Good
Good Luck
Luck
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