From poor storage and poor cooking, to "forever chemicals", pesticides, microplastics, heavy metals and climate change.
The food that reaches our plate is not as safe as we think it is. Experts internationally warn recommending the implementation of protection measures.
Foodborne infections are included in the latest report of the European Center for Infection Control, which sounded the alarm due to the very large number of cases recorded in EU states from the beginning of the year until the end of April.
In the past few days, the World Health Organization has released shocking data: 855 million people every year fall ill from unsafe food, while the European Food Safety Authority (EFSA), on the occasion of World Food Safety Day, pointed out that thousands of cases related to pathogenic microorganisms such as Salmonella are recorded in the European Union, Campylobacter and Listeria, stressing, however, that chemicals are now a greater risk.
One in nine people on the planet, according to official WHO data, the scientific coordinator of the European Committee for Infection Control, Associate Professor at the European University Konstantinos Tsioutis, told "F", "suffers every year from a foodborne disease and even more worrying is the fact that children under the age of five remain the most vulnerable group since, as the WHO states, although they are a small percentage of the world's population, they bear almost 29% of the total morbidity burden from foodborne diseases."
Specifically, the international organization estimates that children, in this age group, face almost three times the risk of disease compared to adults, while in 2021 more than 143,000 child deaths were linked to unsafe food."
Of course, this year's International Food Safety Day brought to light an even bigger issue: The biggest danger is no longer bacteria or viruses. But, the chemicals.
According to the WHO's analysis, biological pathogens are responsible for the vast majority of diseases, with chemical pollutants responsible for the majority of deaths.
"About 73% of deaths linked to contaminated food are attributed to chemicals, with inorganic arsenic and lead linked to more than a million deaths worldwide," according to the WHO.
As Mr. Tsioutis explained, "these substances increase the risk of cardiovascular disease, cancer and serious developmental problems" with the phenomenon, as pointed out in this year's reports, having begun to be recorded in Europe as well.
The European Food Safety Authority (EFSA) points out in its relevant report that every year in the European Union thousands of cases related to pathogenic microorganisms such as Salmonella, Campylobacter and Listeria are recorded."
The focus is on "PFAS", the well-known "forever chemicals", heavy metals, pesticide residues, substances that migrate from packaging materials and microplastics.
"PFAS are currently one of the biggest concerns of the European authorities. These are thousands of synthetic chemical compounds used in industrial applications and consumer products. The main problem is that they break down extremely slowly in the environment and can accumulate in the human body. Research evaluated by EFSA has linked exposure to PFAS to immune system disorders, hormonal changes and an increased risk of certain cancers."
Particular emphasis is also placed on heavy metals. "New WHO data show that lead and inorganic arsenic are currently the most important food-related chemical risk factors. Human exposure can come from water, soil or specific food categories and is associated with serious cardiovascular, neurological and oncological effects."
Climate change related to food spoilage is also in the frame
Another factor of particular concern to the European Union is climate change.
Rising temperatures directly affect food safety. "Higher temperatures favour the growth of pathogenic bacteria, increase the risk of mycotoxins in cereals and alter the distribution of microorganisms in fish."
"The main conclusion is that food safety is no longer solely a matter of hygiene or avoiding gastroenteritis. It is directly linked to public health, the environment, climate change, the sustainability of agri-food production and the long-term exposure of the population to chemical hazards."
The danger is definitely in our kitchen as well
Chemicals, the hazards found in food packaging and what the transport of microplastics entails in our body, are one part of the problem.
In any case, the safety of what we eat also passes through our kitchen but also depends on our behaviour when shopping.
"In modern society, we often take it for granted that the food that reaches our table is safe," clinical dietitian Panos Platritis told "F".
However, he stressed, "foodborne illness continues to be a major public health problem worldwide. Bacteria, viruses, parasites and chemical agents can contaminate food and cause from mild gastrointestinal upset to serious complications, especially in vulnerable groups of the population."
Food safety "is a continuous chain that starts from the production of raw materials, continues in the transport, storage, processing and distribution of food and ends in the way we as consumers manage it."
For this reason, "food safety is everyone's responsibility: producers, food industry, catering professionals and consumers".
Especially during the summer months, explained Mr. Platritis, "high temperatures favour the proliferation of pathogenic microorganisms. Foods such as meat, poultry, fish, eggs, dairy products and ready meals require special attention to their preservation and proper handling."
A few simple rules can significantly reduce the risk of food poisoning:
– Frequent and proper hand hygiene.
– The thorough cleaning of kitchen surfaces.
– Avoiding contact between raw and ready-to-eat food.
– Proper cooling temperature and adequate cooking are essential protection practices.
"The most common symptoms of a foodborne infection are nausea, vomiting, diarrhea, abdominal pain and fever. Although most cases are mild and subside within a few days, in young children, the elderly, pregnant women and people with weakened immune systems they can have more serious consequences."
Food safety, he stressed, "is not just about avoiding poisoning. It concerns our trust in the food system, the correct information of citizens and the adoption of daily habits that protect public health."
"Remember that prevention is the strongest means of protection. The right choices in the purchase, storage, preparation and consumption of food can make all the difference. Food safety is not just a matter for experts. It starts with all of us and ends every day at the most important point: our plate."
