[The global problem of foodborne infections and intoxications].

Contaminated food is the cause of serious health problems in both developed and developing countries. It is one of the main etiological factors of malnutrition in developing countries due to its role in the causation of diarrhoea. Frequently foodborne, diarrhoea kills about 5 million children per year in Asia, Africa and Latin America. Although the mortality rates of foodborne disease are negligible in industrialized countries, some experts believe that these diseases rank second only to respiratory diseases in morbidity. An Expert Committee convened by WHO and FAO in 1983 concluded that illness due to contaminated food is perhaps the most widespread health problem in the contemporary world and a significant cause of reduced economic productivity. In 1977, the World Health Assembly adopted "Health for All by the Year 2000" as the official goal of all Member States of the Organization. An international conference held in 1978 in Alma-Ata, USSR, defined how this goal could be achieved through Primary Health Care (PHC). One of the essential elements of PHC is the qualitative and quantitative improvement of food supply. Improvements in food quality refer not only to nutritional aspects but also to raised hygienic quality and only if attention is given to both these factors will the prevention of foodborne diseases be possible. Some of WHO's efforts to improve food safety as a means preventing foodborne diseases are discussed in this paper.