Organizations

World Health Organization Food Safety Department

The WHO provides scientific advice for organizations and the public on issues concerning the safety of food. It serves as a medium linking the food safety systems in countries around the world. Food safety is currently one of WHO's top ten priorities. Food Safety is one of the major issues in our world today, and the Organization calls for more systematic and aggressive steps to be taken to significantly reduce the risk of food borne diseases.

The Department of Food Safety, Zoonoses and Food borne Diseases is a department under the WHO. Its mission is to reduce the serious negative impact of food borne diseases worldwide. According to the WHO website, food and waterborne diarrheal diseases are leading causes of illness and death in less developed countries, killing approximately 3.8 million people annually, most of whom are children.

WHO works closely with the Food and Agriculture Organization of the United Nations (FAO) to address food safety issues along the entire food production chain--from production to consumption--using new methods of risk analysis. These methods provide efficient, science-based tools to improve food safety, thereby benefiting both public health and economic development.

Answer the following questions.

1. What is called an incubation period?

2. What does the long incubation period of many food borne illnesses tend to cause?

3. What happens with microbes during the incubation period?

4. What is the infectious dose?

5. When is an outbreak defined as occurring?

6. What is a major cause of malnutrition in infants and young children?

7. Why are developing countries worst affected by food borne illnesses?

8. Food borne illnesses can inflict serious and extensive harm on society, can`t they?

9. What is WHO?

10. Whose mission is to reduce the serious negative impact of food borne diseases worldwide?

Find Russian equivalents to the given English terms.