Asian food scares: the sobering statistics


Dated: 1 January 2008

Up to half of all cases of illness or death from contaminated foods in some parts of Asia are due to intentional contamination, says Dr Peter Ben Embarek, senior scientist, Department of Food Safety, Zoonoses and Foodborne Diseases, World Health Organization (WHO). This involves the use of prohibited substances in foods to mask poor quality or to extend the shelf-life of foods that may be past their expiry date. Embarek spoke at the 2007 “International Symposium on Nutrition and Food Safety Communications” held in Bangkok.

 
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