Tomorrow is World Food Safety Day!

World Food Safety Day is tomorrow (Saturday 7 June), and this year's theme is "science in action".

This year the World Health Organization (WHO) are celebrating the important role that science plays in making informed decisions about food.

We all need safe food

Food can become contaminated with an array of hazards: bacteria, chemicals, fungi or parasites, which can cause at least 200 different diseases.

These illnesses impact health, livelihoods, education and economies. However, they can be prevented when we are informed and take action.

Each year on 7 June, the Food and Agriculture Organization of the United Nations (FAO) and WHO work together to facilitate the observance of this Day all around the world.

On World Food Safety Day, we remember that food safety is a collective right and responsibility, everyone needs to play their part. Because food safety is everyone's business:

• 600 million people fall ill each year from foodborne disease: the annual cost of treating foodborne illnesses is estimated at $15 billion;
• certain hazards are not static and can multiply in food: they are living microorganisms;
• the economic burden of foodborne diseases exceeds $110 billion annually in low and middle income countries due to lost productivity and healthcare expenses;
• some chemical compounds may pose specific risks when humans are exposed to them at low levels over a long time;
• bacteria that are resistant to antimicrobials can be found in food: agriculture and livestock communities need to be vigilant and prudent antimicrobial use, so that resistant pathogens cannot be passed on to humans through food.

Bacteria generally grow rapidly between temperatures of 5°C (41°F) and 60°C (140°F), a range commonly known as the "danger zone". To reduce the risk of contamination, perishable foods should be kept either refrigerated (below 5°C) or cooked to temperatures about 70°C.

Food safety: science in action

Everyone involved in the food supply chain relies on the universal application of good practices, agreed processes and standards to keep food safe, including:

• producers;
• processors;
• transporters;
• retailers;
• cooks; and
• consumers.

These all draw on the careful, clear and thoughtful application of the best available scientific evidence that explores how and why food can become contaminated and make us sick.

Scientists assess and analyse risks to human health associated with known, established, emerging and anticipated food safety hazards, and they provide advice to assist policymakers, food businesses and consumers make safe choices.

Without science, it would not be possible to maintain food safety along supply chains, which often span the globe and cross multiple borders. Science provides the fundamental basis for food safety.

Get involved

Science provides the basis for food safety guidance, but preventing foodborne illness depends on all of us taking the right actions.

Governments can:

• invest in research and support scientists: when governments invest in sound science to guide policies, they create a solid foundation for good governance;
• invest in data collection: this can support regular review of scientific advice and promote data sharing both within and beyond their borders;
• develop science-based policies: to ensure food safety along the food supply chain, reassure consumers about the safety of their food, and address emerging risks;
• promote science education: to empower young people with the knowledge to stay safe and secure the future of food safety.

Food businesses can:

• implement evidence-based programmes: to identify potential contamination risks and ensure safe handling, processing, distribution and storage of food;
• reinforce food safety practices: by continuously educating and retraining employees on the latest food safety practices and emerging risks, this ensures consistent high standards throughout the supply chain;
• support data collection efforts: to facilitate regular review of the scientific basis on which practices and risk management measures are established and monitor and oversee their implementation.

Consumers can:

• practice safe handling using evidence-based practices at home: following the five keys to safe food reduces the risk of foodborne illnesses;
• stay informed: by keeping up to date on food safety advice from national authorities, staying informed about ongoing outbreaks and emerging risks can make us all safe.