World Health Organization Estimates of the Relative Contributions of Food to the Burden of Disease Due to Selected Foodborne Hazards: A Structured Expert Elicitation

Tine Hald, Willy Aspinall, Brecht Devleesschauwer, Roger Cooke, Tim Corrigan, Arie H. Havelaar, Herman J. Gibb, Paul R. Torgerson, Martyn D. Kirk, Frederick J. Angulo, Robin J. Lake, Niko Speybroeck, Sandra Hoffmann

Research output: Contribution to journalArticle (Academic Journal)peer-review

104 Citations (Scopus)
252 Downloads (Pure)

Abstract

The Foodborne Disease Burden Epidemiology Reference Group (FERG) was established in 2007 by the World Health Organization (WHO) to estimate the global burden of foodborne diseases (FBDs). This estimation is complicated because most of the hazards causing FBD are not transmitted solely by food; most have several potential exposure routes consisting of transmission from animals, by humans, and via environmental routes including water. This paper describes an expert elicitation study conducted by the FERG Source Attribution Task Force to estimate the relative contribution of food to the global burden of diseases commonly transmitted through the consumption of food.
Original languageEnglish
Article numbere0145839
Number of pages35
JournalPLoS ONE
Volume11
Issue number1
DOIs
Publication statusPublished - 19 Jan 2016

Fingerprint

Dive into the research topics of 'World Health Organization Estimates of the Relative Contributions of Food to the Burden of Disease Due to Selected Foodborne Hazards: A Structured Expert Elicitation'. Together they form a unique fingerprint.

Cite this