FOOD safety and quality need to be improved in all European countries because of the increase in food-borne diseases in the past decade, the UN Food and Agriculture Organisation (FAO) and the World Health Organisation (WHO) have said. Issuing a joint communique before the First Pan-European Conference on Food Safety and Quality, they stressed that microbiological hazards such as salmonella and campylobacter and contamination by chemical hazards, such as dioxin, lead and cadmium, were particularly on the increase.

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