For many Europeans the Autumn and Winter seasons are the ideal periods to explore more exotic holiday destinations, but travellers should be cautious, especially if they intend to visit developing countries. One in three travellers fall ill because of contaminated food and water, most often suffering from travellers’ diarrhoea (TD). Casualty rate may go up to 80% for those staying in high-risk destinations within Asia, Africa and Latin America. But don’t panic: you can prevent food- or water-borne illness provided that you take certain precautionary measures.

With growing consumer awareness of diet and health issues, there is increasing popularity within Europe for fish as a healthy eating option. Fish is a valuable source of high quality protein, minerals and vitamins. In addition, oily fish are rich in omega-3 polyunsaturated fatty acids (PUFA), the health benefits of which are widely recognised. Recently, public confidence has been dented by a report that highlighted the risks associated with dietary exposure to environmental contaminants, such as mercury and dioxins, which are known to accumulate in fish. However, all available data and the interpretation of the competent authorities indicate that the level of contaminants in fish is far below the critical danger levels.

Cross-contamination is the transfer of pathogenic (disease-causing) microbes from contaminated foods (usually raw) to other foods, either directly or indirectly. It is a major cause of food poisoning, but is easy to prevent.

Campylobacter jejuni is one of the world's major food poisoning bacteria. British scientists have recently determined its entire genetic make up, which should lead to an understanding of the mechanism of Campylobacter virulence as well as strategies to control it.

New DNA-based methods of detecting and identifying microbial pathogens offer benefits to both manufacturers and consumers. The microbiological safety of foods continues to be of great concern to everyone in the food chain, from farm to fork. Producers, manufacturers and everyone preparing food take all possible precautions to prevent illness through consumption of their food. Food safety management systems that have proved to give good results include the Good Manufacturing Practices and Hazard Analysis Critical Control Point systems. An important aspect of such preventative, safety assurance systems is to establish whether potential pathogens may be present in a raw material, or in the environment of a food production line.