Every
consumer is at risk of food-borne illness, but conversely every
incidence of food-borne illness is also preventable. There is much
everyone in the food chain, from production at farm level, to the final
presentation and consumption of food can do to prevent food-borne
illness. The first step in prevention of food-borne illness is to be
well informed about the basics of food safety: the hazards and risks;
how to recognise, and/or eliminate them through the use of best
practise. This article is the first of series that was developed in
collaboration with SEAMEO TropMed Nutrition Institute in Indonesia, and
with technical inputs from the UN Food and Agriculture Organisation,
Regional Asia Pacific office to raise awareness and of what can be done
to prevent food-borne illness, and how we all have a part to play in
preventing food-borne illness.
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”Food-borne illnesses”
are defined by WHO, as diseases, usually either infectious or toxic in
nature, caused by agents that enter the body through the food
consumption. Food-borne illness maybe caused by physical, chemical or
biological food hazards. Of these, three types of food safety hazard,
microbiological contamination is by far the most common cause of
food-borne illness. In spite of the advances in food variety,
convenience and safety, the World Health Organisation says cases of
disease caused by microbiologically contaminated food are on the
increase both in developed and developing countries.
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Food-Borne Illness Affects Everyone
Food-borne illness severely impacts health, particularly society's most
vulnerable groups (for example, the elderly, pregnant women, those with
diminished immunity and the very young). Food-borne illness also
markedly reduces economic productivity.
Many public and private sector agencies are investing huge amounts of
effort and resources in the prevention of food-borne illness. Improving
the knowledge of all those involved in all stages of the food supply
chain is absolutely fundamental to the success of these initiatives.
Safety of food can only be assured if all those involved from the farm
right through to those consuming the food understand and play their
part. Food safety is truly everybody’s business, and everybody’s
responsibility.
Food-Borne Illness and Social Change
More choices exist now than ever before and increased choice brings with
it greater complexity.
For example -
·
Increased variety demands increased
knowledge about how to store, prepare and eat imported fruit,
vegetables, meat, seafood and dairy products; how to select and prepare
food for people who are particularly susceptible to food-borne illnesses
or who suffer food allergies and intolerances such as intolerance to
lactose in dairy products, or allergy to peanuts.
·
Consumers place increased emphasis on
convenience and speed in preparing meals but, convenience foods need to
be correctly stored and prepared in the home.
·
The use of a greater variety of cooking
methods such as micro waving, barbecuing and slow cooking enhance food
variety, but knowledge is required to ensure these \ methods are used
correctly, and without undermining health and safety of the
end-consumer.
·
Many traditional “food wisdom’s”
historically passed down from one generation to the next are being
forgotten or becoming obsolete, but some sectors of the general
population have been unable to replace that traditional knowledge with
modern scientific understanding of food safety and nutrition.
·
As more meals are consumed from street
vendors, in restaurants, and other public places it can be difficult for
individual consumers to determine if food in public places is safe to
eat.
Rapid population increases, particularly in the urban environment
further aggravates this problem. Up to 50% of the urban population
living in the major cities of Asia live in conditions of extreme
poverty, overcrowding and poor sanitation. In addition, changing social
structures have resulted in a heavier emphasis on the purchase and
consumption of food outside the family home. Without strict control of
food preparation, storage and display practices, food-borne illness will
continue to grow.
Prevention of Food -Borne Illness - An
Achievable Goal.
Food-borne illness is almost always preventable. The key is better
knowledge and understanding, throughout the whole food supply chain from
farm to the consumer’s plate.
To protect the food safety of their own citizens and ensure that the
needs of the export markets and consumers overseas are met, governments
all over the world are intensifying their efforts to improve food
safety. The food industry also continues to review and improve
practices and procedures designed to eliminate hazards and risks in the
food supply chain.
Consumers also have a vital role to play. Consumer vigilance and
knowledge not only creates demand for better, more consistent food
hygiene and safety standards, but also ensures that safe food purchased
remains safe to eat, and potentially unsafe food is recognised and
rejected.
Food Safety - A Shared Responsibility
A large proportion of food consumed nowadays passes through some or all
elements of the food supply chain. Each link in the chain has a role to
play, indeed a responsibility, in ensuring that our food remains
wholesome and safe to eat. Food safety and prevention of food-borne
illness is everybody’s responsibility.
Scientific and technological understanding on food safety has never been
greater. Examples and models of best practice which eliminate or
significantly reduce the risk of food-borne illness exist for all stages
of the food supply chain.
Safer Food – Everybody’s Responsibility:
All along the food chain, procedures and good practices are being
implemented to ensure that the food which reaches the consumer’s table
is fit for consumption and the risks of contamination are minimised, so
that the population as a whole enjoys the benefits of safe, quality
food. But responsibility for food safety should not only be the priority
of professionals in the food industry and the public sector, the
consumer is equally responsible in ensuring the safety of food in the
home and when eating out.
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Ultimately, everyone benefits from being better informed about food
safety.
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Many revolutionary and beneficial changes have occurred in the food
industry in recent years, but although consumers are increasingly aware
of the connection between food and health, the greatest risk to human
health from food is the lack of knowledge about major food-related
health risks and how to avoid such risks.
