Food safety

Microbiological risks


The contamination of food by microbiological agents is a worldwide public health concern. Most countries have documented significant increases over the past few decades in the incidence of diseases caused by microorganisms in food, including pathogens such as Salmonella, and enterohaemorrhagic Escherichia coli, and parasites such as cryptosporidium and trematodes.

WHO develops scientific risk assessments, guidelines for risk management, including risk communication messages for all stakeholders, including the end users to assist Member States to improve their capacity to prevent and control foodborne diseases.