WHO Tweeted That Washing Poultry Can Spread Microorganisms To Hands, Surfaces, Utensils, or Other Food

Over 200 diseases are caused by eating food contaminated with bacteria, viruses, parasites, or chemical substances such as heavy metals. This growing public health problem causes considerable socioeconomic impact through strains on healthcare systems lost productivity, and harming tourism and trade. These diseases contribute significantly to the global burden of disease and mortality.

The World Health Organisation tweeted that washing poultry can spread microorganisms to hands, surfaces, utensils, or other foods. And this spread can cause contamination and diseases. Foodborne diseases are caused by the contamination of food and occur at any stage of the food production, delivery, and consumption chain. They can result from several forms of environmental contamination including pollution in water, soil, or air, as well as unsafe food storage and processing.

Foodborne diseases encompass a wide range of illnesses from diarrhea to cancers. Most present as gastrointestinal issues, though they can also produce neurological, gynecological, and immunological symptoms. Diseases causing diarrhea are a major problem in all countries of the world, though the burden is carried disproportionately by low- and middle-income countries and by children under 5 years of age

Every year, nearly one in 10 people around the world fall ill after eating contaminated food, leading to over 420 000 deaths. Children are disproportionately affected, with 125 000 deaths every year in people under 5 years of age. Diarrhoeal diseases cause the majority of these cases. Foodborne diseases are other serious consequences, including kidney and liver failure, brain and neural disorders, reactive arthritis, cancer, and death.

Foodborne diseases are closely linked to poverty in low- and middle-income countries but are a growing public health issue around the world. Increasing international trade and longer, more complex food chains increase the risk of food contamination and the transport of infected food products across national borders. Growing cities, climate change, migration, and growing international travel compound these issues and expose people to new hazards.

WHO works to assist the Member States in building capacity to prevent, detect and manage foodborne risks. Foodborne diseases are reflected in several targets of Sustainable Developmental Goal 3 and are a priority area within the Organization’s work. Activities include research and independent scientific assessments of food-related hazards, foodborne disease awareness programs, and helping to promote food safety through national health-care programs. The WHO Five Keys to Safer Food Manual provides straightforward tips and guidelines on how to produce, process, handle and consume food to limit the spreading and contracting of foodborne illnesses.

Over To You:
It is important to take necessary precautions while handling poultry and other such foods that can cause contamination, in order to stop the spread of diseases.