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Hello everyone,

Today, I would like to delve into a topic that is both relevant and significant in our daily lives – foodborne illnesses, with a particular focus on the World Health Organization’s (WHO) role in addressing this global health concern.

Foodborne illnesses, also known as food poisoning, are diseases, usually either infectious or toxic in nature, caused by agents that enter the body through the ingestion of food. According to WHO, every year, nearly one in ten people in the world fall ill after eating contaminated food, and 420,000 die as a result. These statistics underscore the urgency and importance of addressing foodborne illnesses.

WHO, as the directing and coordinating authority for health within the United Nations system, plays a pivotal role in tackling foodborne illnesses. It provides leadership on global health matters, shapes the health research agenda, sets norms and standards, articulates evidence-based policy options, provides technical support to countries, and monitors and assesses health trends.

One of WHO’s key strategies in combating foodborne illnesses is through the promotion of food safety. WHO works to prevent, detect, and respond to foodborne disease outbreaks – in line with the International Health Regulations (IHR). They aim to build capacities of Member States in managing food safety risks, improve collaboration among various sectors and agencies, and promote the integration of food safety into national policies and programming.

WHO also collaborates with the Food and Agriculture Organization (FAO) and the World Organisation for Animal Health (OIE) to address food safety risks along the entire food production chain, from farm to plate. This approach, known as the One Health approach, recognizes that the health of people is connected to the health of animals and the environment.

Moreover, WHO has developed the Five Keys to Safer Food Programme, which offers practical guidance to vendors and consumers on how to handle and prepare food safely. These keys cover the core aspects of food handling practices, including keeping clean, separating raw and cooked, cooking thoroughly, keeping food at safe temperatures, and using safe water and raw materials.

In conclusion, foodborne illnesses pose a significant global health burden, but organizations like WHO are at the forefront of efforts to ensure food safety and prevent these diseases. As consumers, we too have a role to play in practicing safe food handling and preparation techniques, and staying informed about the latest food safety alerts and information.

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