Asian Implications of Aflatoxin and Dioxin Foodborne Chemical Exposures Based on World Health Organization Estimates
نویسندگان
1 Gibb Epidemiology Consulting LLC, Arlington, VA, USA
2 Department of Virology, Parasitology and Immunology, Ghent University, Merelbeke, Belgium
3 Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI, USA
4 Department of Agricultural, Food, and Resource Economics, Michigan State University, East Lansing, MI, USA
5 National Institute for Public Health and the Environment (RIVM), Bilthoven, Netherlands
6 Faculdade de Medicina, Universidade Eduardo Mondlane, Maputo, Mozambique
7 Department of Food Technology, University of Ibadan, Ibadan, Nigeria
8 Environmental Health Services, British Columbia Centre for Disease Control, Vancouver, BC, Canada
9 INTERTEK, Oak Brook, IL, USA
10 National Institute for Public Health and the Environment (RIVM), Bilthoven, Netherlands
11 Institute of Health and Society (IRSS), Université catholique de Louvain, Brussels, Belgium
12 Department of Biomedical Sciences, Institute of Tropical Medicine, Antwerp, Belgium
13 Emerging Pathogens Institute and Animal Sciences Department, University of Florida, Gainesville, FL, USA
14 Exponent, Center for Chemical Regulation and Food Safety, Washington, DC, USA
15 National Institute for Public Health and the Environment (RIVM), Bilthoven, Netherlands
16 Department of Food Safety and Zoonoses, World Health Organization, Geneva, Switzerland
17 CSIRO Food and Nutrition Flagship, North Ryde, Australia
18 Food Data Analysis Section, Food Standards Australia New Zealand, Canberra, Australia
19 National Institute for Public Health and the Environment (RIVM), Bilthoven, Netherlands
doi
10.22038/apjmt.2015.6358چکیده
All people need food. Unsafe foods; however, may cause diseases ranging from diarrhea to cancer. Chemicals in food are a worldwide health concern. In 2006, the World Health Organization (WHO) organized a consultation on the global burden of foodborne diseases. Work to estimate this burden began in 2007 and was carried out by the WHO Foodborne Disease Burden Epidemiology Reference Group (FERG), which included a Chemical and Toxins Disease Task Force. The results of 8 years of work were released in December 2015.
