Chinese experts warned in Beijing on Sunday that foodborne diseases rather than chemical pollutants are the top menace to the food safety of Chinese consumers.

Liu Xiumei, a research fellow with the Food Safety Institute of the Chinese Center for Disease Control and Prevention, said that foodborne disease threats were expanding in China.

In a latest food-poisoning case, eighty-seven Chinese fell ill after eating half-cooked snails in a restaurant in Beijing and were later diagnosed with a type of angiostrongyliasis, a disease caused by parasites that affects the brain and spinal cord, and can lead to meningitis, according to the Beijing Health Bureau.

Official data showed that about an annual average of 300 million people in China would contract foodborne diseases. Meat product contaminated by bacteria typhimurium has the highest morbidity; Bibrio Parahemolyticous, often contained in rotten aquatic products, was the second biggest pathogenic bacteria.

Liu said that foodborne diseases often happened to group dining, especially at canteens for students or employees, restaurants and fast food outlets. Triggers are material contamination, food deterioration, improper storage and bad processing.

Academician Chen Junshi with the China Academy of Engineering said that China was very concerned about chemical contamination such as the residue of fertilizer and heavy metal but often neglected foodborne diseases caused by microorganism.

To deal with the situation, experts said that those who cook must make sure clean water and safe materials are used and pay attention to kitchen sanitation.

Food, especially meat, poultry, eggs and sea food, must be well cooked, they warned.

A population of 830 million in 16 provinces are covered by the country's food safety surveillance network, representing 63.8 percent of China's total population.

(Xinhua News Agency September 11, 2006)