Systematic foodborne disease prevention and risk management based on infection mechanisms

A dynamic system with 3 levels of risk management was developed to prevent the spread of foodborne diseases in populations while considering secondary infections. The effects of factors such as information quality, time delay and periodicity were compared. The results indicated that the infection mechanism of foodborne diseases exacerbated the severity of epidemics. This severity manifested as a greater number of dormant and visible populations at each stage. The risk of susceptible and exposed populations was significantly amplified during infection, which promotes the probability of dormant populations transforming into diseased populations. The infection mechanism reduced the risk of infection in the population. An increase in the time delay and periodicity increased the risk of foodborne disease, while an increase in information quality reduced the risk. By preventing infections, reducing information delay times and cycle times, and improving information quality, the prevalence of foodborne diseases can be controlled or prevented.