- General information - Antimicrobial Resistance - Foodborne
Disease Surveillance - Burden of foodborne diseases - Ensuring
Food Safety in the Aftermath of Natural Disasters - Related
links Foodborne diseases remain responsible for high levels of
morbidity and mortality in the general population, but
particularly for at-risk groups, such as infants and young,
children, the elderly and the immunocompromised. In order to
reduce the incidence and economic consequences of foodborne
diseases, the WHO Department of Food Safety and Zoonoses (FOS)
has been assisting the Member States to establish and strengthen
their programmes for assuring the safety of food from production
to final consumption. In this regard, WHO offers a unique
capacity, through its commitment to health, to work
collaboratively with government, industry and consumers, to
strengthen and better focus national food safety efforts.