TEMA: Producción de alimentos y la salud INVITADO: Dr. Gaspar Ros Berruezo PROGRAMA: 556

·28 min·2 clips

Dr. Gaspar Ros explains how a 19th-century parasite in wild meat created the foundation for today's One Health approach.

The episode begins with host Rafael Díaz introducing the program and guest Dr. Gaspar Ros Berruezo, a catedrático of Nutrition and Bromatology from the University of Murcia. Dr. Ros defines the One Health concept promoted by the WHO, explaining it as an integrated approach balancing human, animal, and ecosystem health. He traces its origins to the 19th century with the discovery of trichinosis linking animal and human disease. The discussion covers zoonotic diseases like tuberculosis, controlled through pasteurization, and antimicrobial resistance. Dr. Ros highlights how climate change is expanding tropical diseases like ciguatera into new regions such as the Mediterranean. He describes the European Union's One Health strategy since 2016, including food safety controls like hazard analysis, official inspections, and traceability. Examples include checks on imported Vietnamese fish and Spanish cheese. The conversation addresses risks from unregulated artisanal products and the importance of hygiene in dairy production. Dr. Ros notes the roles of international organizations like WHO, OIE, FAO, and the UN in promoting One Health. He emphasizes the consumer's key role in demanding safe, labeled products and avoiding uncontrolled sources. Looking forward, he discusses challenges in aligning sectors and incorporating One Health into educational programs across disciplines. The episode ends with announcements about a collaboration agreement between UAM Xochimilco and the University of Murcia, and contact information for the show.

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