Foodborne zoonotic diseases | EFSA

Zoonotic diseases are caused by infections that spread between animals and people. The severity of these diseases in humans varies from mild to life-threatening.

Foodborne zoonotic A term given to diseases and infections that can be transmitted between animals and humans diseases are caused by consumption of food or water contaminated by pathogenic (disease-causing) microorganisms such as bacteria, viruses and parasites. They enter the body through the gastrointestinal tract where the first symptoms often occur. Many of these micro-organisms are commonly found in the intestines of healthy food-producing animals. The risks of contamination are present from farm to fork and require prevention and control throughout the food chain.

The most common foodborne diseases are caused by Campylobacter, Salmonella, Yersinia, E. coliand Listeria. Foodborne zoonotic diseases are a significant and widespread global public health threat. In the European Union, over 350,000 human cases are reported each year, but the real number is likely to be higher.

To protect consumers, the EU has adopted an integrated approach to food safety from farm to fork. It consists of risk assessment A specialised field of applied science that involves reviewing scientific data and studies in order to evaluate risks associated with certain hazards. It involves four steps: hazard identification, hazard characterisation, exposure assessment and risk characterisation (e.g. data collection, analysis, recommendations) and risk management The management of risks which have been identified by risk assessment. It includes the planning, implementation and evaluation of any resulting actions taken to protect consumers, animals and the environment (e.g. legislative measures, targets for reduction) measures. It is supported by timely and effective risk communication The interactive exchange of information and opinions throughout the risk analysis process, including the explanation of risk assessment findings and the basis of risk management decisions. The levels of interactive exchange include: the dissemination of public information about risks to consumers or other affected groups; the dialogue within and between risk assessment and risk management; engagement with interested parties affected by risk analysis outcomes..

How does food become contaminated?

Contamination can occur at any point along the chain — at farm, slaughter, during processing or preparation. It can also occur at home if food is incorrectly handled or cooked.

Main causes at farm level

• Animal feed contaminated with bacteria that cause infections in animals.
• Parasites that infect food-producing animals.
• Milk contaminated through contact with faeces or environmental dust.
• Animal skin and fur contaminated by faeces and environment.

At slaughter

• Meat contaminated by intestinal contents.

During processing

• Food contaminated by microorganisms present in other raw agricultural products or on food contact surfaces. Microorganisms can sometimes persist for months or even years on food and non-food contact surfaces despite regular cleaning and disinfection.
• Food handled by infected people.

Preparation

• Improper use of utensils or kitchen surfaces, which can contribute to the spread of bacteria. Safe handling of raw meat and other raw food ingredients, thorough cooking and good kitchen hygiene can prevent or reduce the risk posed by these microorganisms.

See also:

What are the most common causes of foodborne disease?

Most foodborne diseases are caused by Campylobacter, Salmonella, Yersinia, E. coliand Listeria.