Emerging foodborne illness and challenges ahead
Foodborne illness and food safety is a growing concern across the globe. Apart from Diarrhoea and Cholrea, other foodborne diseases like Salmonellosis, Campylo-bacteriosis, infection of E. coli, Listeriosis have emerged as a major threat in the world. World Health Organisation (WHO) urged governments to intensify efforts to improve food safety and work proactively in response to an increasing number of food safety problems and rising consumer concerns. The global incidence of foodborne disease is difficult to estimate, but it has been reported that in 2005 alone, 1.8 million people died from diarrhoeal diseases. A great proportion of these cases can be attributed to contamination of food and drinking water. While less well documented, developing countries like Bangladesh bear the brunt of the problem due to the presence of a wide range of foodborne diseases, including those caused by parasites. While most foodborne diseases are sporadic and often not reported, foodborne disease outbreaks may take on massive proportions. More than 200 diseases spread through food. These disease-causing organisms in food are transmitted far and wide by today's interconnected global food-chains — escalating how often and where foodborne illnesses occur. Experts identified rapid urbanisation worldwide is adding to risks, as urban dwellers eat more food prepared outside the home that may not be handled or prepared safely — including fresh foods and fish, meat and poultry. Unsafe food, whether arising from poor quality supplies or inadequate treatment and preparation, increases the risk of foodborne infections. These infections have a much higher impact on populations of poor nutritional status as in many people of Bangladesh, where diarrhoea can easily lead to serious illness and death. Indeed, poor nutrition and foodborne disease often join hands in a vicious cycle of worsening health. For example, poor nutritional status weakens resistance against diarrhoea, which, in turn, leads to the uptake of fewer nutrients and poorer nutritional status. Food safety must be systematically integrated into policies and interventions to improve nutrition and food availability. Food contamination can occur at any stage from farm to table. Everyone on the food delivery chain must employ measures to keep food safe — farmer, processor, vendor and consumer. Safety at home is just as vital to prevent disease outbreaks. Women are primary targets for food safety education as they are responsible for household meals in many societies. There are many obstacles to building efficient food safety systems, not least the lack of political awareness. Food safety as a local health and development problem is still rarely acknowledged by decision makers in many developing countries, and is often given little priority by major donors. One major obstacle to improving food safety systems, particularly in developing countries, is the lack of data on the burden of foodborne diseases both globally and within nations. Such data are critical to establishing evidence-based national and international food safety policies. To reduce the burden of foodborne diseases, WHO recommended building and strengthening national food safety systems in order to effectively manage their food supply. Key areas of work include: * improving the surveillance of foodborne diseases and monitoring of chemicals; * improving the ability of Member States to have timely information on foodborne disease outbreaks and food contamination events, to share that information via the INFOSAN network of food safety authorities, and thus to mitigate the effects of foodborne disease outbreaks; * setting standards for the content and quality of food via the Codex Alimentarius Commission (together with the Food and Agriculture Organisation of the United Nations); * developing methods for the risk assessment of new foods, including nutrients and functional foods; * providing guidance on the containment of the antimicrobial resistance which can spread from animals to humans when the animals in question are consumed as food; * examining the safety of new food technologies, including foods derived from biotechnology; * building effective communication on food-related risks; WHO and Member States are promoting the benefits of food safety, healthy diets and physical activity. The five keys to safer food are: * keep clean
* separate raw and cooked
* cook all foods thoroughly
* keep food at safe temperatures * use safe water and raw materials
The vast majority of H5N1 avian influenza cases in people follow direct contact with infected live or dead birds. Educating people the safety and hygiene to avoid risk of foodborne illnesses in poultry is crucial. Food-borne diseases pose a considerable threat to human health and the economy of individuals, families and nations. Their control requires a concerted effort on the part of the three principal partners, namely governments, the food industry and consumers.
For all latest news, follow The Daily Star's Google News channel.
Comments