World Food Safety Day is observed annually on June 7th. A United Nations effort called World Food Safety Day seeks to increase public understanding of and commitment to food safety worldwide.
Each year, an estimated 600 million people worldwide fall ill due to consuming contaminated food.
Foodborne illnesses result in significant economic burdens, costing low- and middle-income countries over $95 billion in productivity losses annually.
The most common causes of foodborne illnesses include bacteria (e.g., Salmonella, E. coli), viruses (e.g., norovirus, hepatitis A), and parasites (e.g., Toxoplasma, Trichinella).
Washing hands with soap and water for at least 20 seconds is one of the simplest yet most effective ways to prevent the spread of foodborne pathogens.
The temperature danger zone for food is between 40°F (4°C) and 140°F (60°C). Within this range, bacteria multiply rapidly, increasing the risk of foodborne illnesses.
Cooking food to proper internal temperatures is crucial to kill harmful bacteria. For example, poultry should be cooked to an internal temperature of 165°F (74°C).
In 2018, nearly 190,000 human-made food items in the United States were given a newly designated symbol for indicating the quality of nutrients.
A restaurant chain in South Korea called "Cook Premium" has developed a unique technology where food safety can be checked by scanning or swiping the eye before cooking.
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World Food Safety Day