livsmedelsburna

Livsmedelsburna is a Swedish term used to describe diseases and illnesses that are transmitted to humans primarily through the ingestion of contaminated or unsafe food. It encompasses infections caused by bacteria, viruses and parasites, as well as foodborne toxins and certain chemical contaminants that enter the food chain.

Common routes of transmission include insufficient cooking, inadequate refrigeration, cross-contamination between raw and ready-to-eat foods, poor hygiene during production, processing and preparation, and the use of contaminated water or equipment. The spread often stems from lapses in food handling, storage, and sanitation across the farm, processing plant, retail and domestic settings.

Pathogens frequently involved in livsmedelsburna illnesses include Salmonella, Campylobacter, Norovirus, pathogenic Escherichia coli (including O157:H7), Listeria monocytogenes and Clostridium perfringens. In addition, foodborne toxins and chemical contaminants can cause illness even when viable organisms are not present. The specific risk depends on factors such as food type, handling practices, and environmental conditions.

The term and its public health relevance are addressed within Sweden by the Swedish Food Agency (Livsmedelsverket) and within the European Union through EFSA guidance and national food safety regulations. Prevention relies on HACCP-based food safety management, proper cooking and chilling, thorough hand hygiene, clean facilities, and measures to prevent cross-contamination and contamination with pathogens or toxins.

Ongoing surveillance, outbreak investigations and risk communication are essential to reduce the burden of livsmedelsburna illnesses, which affect all socioeconomic groups and can have significant health and economic consequences.