[These infectious diseases imported with food]

People are sometimes frightened by food scares and foodstuffs are increasingly suspected of containing dangerous substances or infectious agents, as a result of the unprecedented development of the industry and food trade in the world. Rightly or wrongly, imported food is held responsible for the greatest risks. Importing an infectious disease along with food can be a source of danger, involving multiple agents, mainly bacterial (Salmonella, Campylobacter, Verotoxin producing Escherichia coli, Listeria...), but also parasitic (Toxoplasma gondii, Cyclospora cayetanensis, Trichinella spp...), and viral (Norovirus, hepatitis A virus), as well as non conventional communicable agents and mycotoxins. Prevention of food risks means enforcing international regulations on the part of the 149 member states of the WTO, increasing vigilance with regard to illegal imports of food, systematically investigating collective food-borne outbreaks, and finally implementing controls according to the hazard analysis and critical control point (HACCP) method.