1 / 40

Food Safety: A Challenge for the Food Science and Technology Community

Food Safety: A Challenge for the Food Science and Technology Community. Dr Gerald Moy GEMS/Food Manager Programme of Food Safety. World Health Organization. Food. ‘…access to nutritionally adequate and safe food is a basic individual right.’ FAO/WHO World Declaration on Nutrition 1992.

xenia
Download Presentation

Food Safety: A Challenge for the Food Science and Technology Community

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Food Safety: A Challenge for the Food Science and Technology Community Dr Gerald Moy GEMS/Food Manager Programme of Food Safety World Health Organization

  2. Food ‘…access to nutritionally adequate and safe food is a basic individual right.’ FAO/WHO World Declaration on Nutrition 1992

  3. “Illness due to contaminated food is perhaps the most widespread health problem in the contemporary world and an important cause of reduced economic productivity.” Source : FAO/WHO Expert Committee on Food Safety, Geneva 1983

  4. Our mission: ...improve human health through safer food • Our goals: • Reduce global burden of foodborne disease • Advocate a human health focus in food production and trade • Minimise the effect of new foodborne hazards • Provide a scientific basis for food safety standards • Raise the importance of food safety as a health issue • Improve countries’ capacities to improve food safety

  5. Number of reported cases of salmonellosis in the USA

  6. Number of reported cases of foodborne diseases in England and Wales

  7. Number of reported cases of foodborne diseases in Japan

  8. Cases of foodborne diseases in Japan

  9. Number of reported cases of foodborne diseases in Australia

  10. Number of reported cases (per 100 000 population) offoodborne diseases in Venezuela

  11. Foodborne Diseases in Developing Countries Up to 70% of Diarrhoeal Diseases in children under the age of five • 1.8 million deaths per year due to dehydration • 4 billion episodes per year • Millions of related deaths due to malnutrition and disease associated with poor nutritional status

  12. Emerging Foodborne Pathogens Enterohaemorrhagic E.coli Campylobacter sp. Listeria monocytogenes Vibrio cholerae 0139 Salmonella enteritidis BSE/nvCJD

  13. Geographical Distribution of BSE Imported and Native cases UK 175,000 Luxembourg 1 Liechtenstein 2 Belgium 1 Netherlands 6 Canada (1) Denmark (1) Ireland 371 (12) Germany (6) France 59 Italy (2) Portugal 257 (6) Switzerland 299 Oman (2) Falklands (1)

  14. Live Cattle Bovine tissue used in gelatin Food containing beef Pharmaceuticals Blood and blood products Human and bovine tissue used in biologicals (arrows indicate regions involved in trade) BSE and vCJD potential spread (exports & travel)

  15. H5N1- Influenza outbreak Hong Kong 1997-98 The possible emergence of an animal influenza virus easily transmitted between humans and with a pandemic potential remains.

  16. Reasons for increasing problems with foodborne diseases • Population growth • Increase in population at risk • Increase in consumption of animal products • Urbanization • Increase in international trade in food & feed • Increase in international tourism

  17. Population Growth Consequences: • more food production • use of chemicals (pesticides, vet.drugs) • “industrialization” of food production • potential for contaminated food

  18. Ageing Consequences : Decrease in natural resistance leading to increased risk of falling ill from foodborne hazards

  19. 1000 MT meat Developed Developing Production of Foods of Animal Origin Food production (animal origin) is increasing in developing countries The antimicrobial resistance threat is growing and may soon affect countries where intensive farming techniques for food production are increasingly used.

  20. Urbanization Consequences : • longer food-chain • increased opportunities for food contamination • survival and growth of pathogens

  21. International Trade in Food

  22. International Travel International arrivals • 1992 476 million • 1994 545 million • 1995 597 million • 2000 660 million Source : World Tourism Organization

  23. More Reasons for increasing problems with foodborne diseases • Emergence of new foodborne pathogens • Industrialized/centralized food production and processing • Improper food preparation practices • Better understanding of risks of toxic chemicals

  24. Chemical Hazards • Food Additives • Residues of pesticides and veterinary drugs • Heavy metals • Aflatoxins and other mycotoxins • Dioxins and PCBs • Radionuclides • Many others

  25. Dietary Intake of Lead by Adults FAO/WHO Provisional Tolerable Weekly Intake 25 ug/kg body weight * Median Intake Mean Weekly Intake (uk/kg body weight)

  26. Dietary Intake of Lead by Infants and Children FAO/WHO Provisional Tolerable Weekly Intake 25 ug/kg body weight Country (most recent year) Mean Weekly Intake (ug/kg body weight) *Median Weekly Intake

  27. Trends in Dietary Intake of Lead by Infants and Children FAO/WHO Provisional Tolerable Weekly Intake 25 ug/kg body weight * Median Intake: 1987 data for 95th percentile consumer ** Median Intake

  28. Vehicleemission Crops Agricultural practices Livestock Cooking Sewage Storage Seafood Industrial emissionsand effluents Food Safety From Production to Consumption Processing Retail Distribution

  29. WHO Strategic planning meeting • Microbiological risk • Chemical risk • Biotechnology • Codex • Technology transfer

  30. Microbiological Risk Assessment Two year process

  31. SURVEILLANCE OF FOODBORNE DISEASE (Joint activity with APH) WHAT WE KNOW WHAT WE NEED TO KNOW Burden

  32. DECREASE THE BURDEN? Burden Mitigation options (Risk analysis) Good Hygiene (Traditional approach)

  33. Chemical Hazards in Food • Global hazard characterisation (JECFA, JMPR) • Global exposure assessments (JECFA, JMPR) • Global monitoring and capacity building for contaminants in food (GEMS/Food) • Risk management advice to Member States

  34. WHO’s Policy Guidance onFoods derived from Biotechnology Scientific debate Fears from consumers Trade and health disputes WHO (WHO’s Scientific Advisory Body) WHO’s Policy Guidance Codex Alimentarius Commission (165 Member States) National legislation in WHO Member States Possible health and trade disputes in WTO, etc.

  35. Codex Standards and Poverty Reduction- from a developing country’s viewpoint- Codex Standards (by 165 Member States) Application to export products (by trade sector) Application to Domestic legislation (by health sector) Safety assurance and improved access to Importing country1 Improvement of Health Increased foreign exchange earnings Economic and Social Development & poverty reduction Note: WTO/SPS Agreement requires its Members States to base their sanitary measures on international standards (i.e. Codex Standards on Food Safety)

  36. Educational and promotional materials

More Related