Presentation on theme: "Global Food Education and Food Safety"— Presentation transcript:
1Global Food Education and Food Safety Dr. Hilde KruseProgramme Manager Food Safety- This talk will outline some of the developing food safety issues in light of modern globalisation.- Will consider past experiences of WHO and it’s organisations, and WHO preparedness for future threats.
2FAO/WHO World Declaration on Nutrition (1992) ‘…access to nutritionally adequate and safe food is a basic individual right.’- declaration that access…..basic individual right. But this is clearly not achieved throughout world.
3Food safety is the assurance that food will not cause harm to the consumer when it is prepared and/or eaten
4Foodborne diseases a challenge worldwide Globally million estimated deaths from food and waterborne infections per yearIndustrialized countries - Up to 20 per million die of foodborne infections per yearGlobal food safety threats….It is a myth that food-borne diseases are getting less and less frequent…. Statistics clearly show they remain a threat.Furthermore Food safety problems are universal…Problems can occur throughout the world – regardless of economic status of nation...
5Globalisation: increasing risk of international food-safety crises Globalisation has had profound effects on problem of food safety…. 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. Stronger food safety systems in export countries can reinforce both local and cross-border health security.
6Globalisation of Trade : “The World on your Plate” Salted butterGarlic pureeGarlic saltLemonParsleyPepperWater- Ireland- China, USA, Spain- China, USA, SpainHerb Butter:- USA- France, UK- Indonesia- IrelandChicken Breast:Chicken- Ireland, BelgiumUK, France etc.Batter:FlourWater- Belgium, France- IrelandBread Crumb:Bread crumbRape-seed oil- Ireland, UK- EU, Australia, Eastern EuropeChicken KievGlobalisation of trade also has played a huge role in creating a situation where food crises are not isolated threats – but global.Globalization of food production and trade increases the likelihood of international incidents involving contaminated food. Imported food products and ingredients are common in most countriesCourtesy A. Reilly, FSAI, Ireland
7The world at my local grocery shop St. Genis-Pouilly, France. Population: 8000
8Foodborne outbreaks can have major economic/trade impacts A Farmer stands in his field of lettuce while it is destroyed in Hamburg, Germany.
9Food safety is a particular complex form of the human-animal-environment interface
10World Health Organization 9 April 2017EveryWhere hazards arise in the food supplyIndustrial emissions and effluentsWasteVehicle emissionAgriculturalpracticesLivestockCropsSeafoodPreparationProcessingRetailStorageApproach* Multisectoral* MultidisciplinaryDistribution
11Food safety threats in modern, interconnected global food-chains ConsumersRetailProcessingSlaughterFarmFeedFood can become ‘unsafe’ at various points in the food-chain – demanding an intersectoral approach to protect the public from unsafe food…the context of today’s, global, inter-connected food chains makes food production difficult to monitor to ensure high standards and also heightens the risk of wide-spread transmission of unsafe food
12Risk analysis framework CommunicationInteractive exchange of information and opinionsconcerning risksRiskAssessmentScience basedRiskManagementPolicy basedThe work of WHO1. Expert consultations to examine an issue and assess the risk2. Guidelines to reduce risk and recommend risk management options3. Simple messages for communicating with stakeholders including consumers
13Global changes and emerging food safety threats Globalised food trade, travel and migrationincreased long-distance pathogen transmissionChanges in agriculture and food industrye.g handling of infected domestic and wild animals during food production - related to 15% of new EIDChanging human populatione.g vulnerable, aging populationChanging lifestylese.g frequent consumption of food prepared outside the home (urban areas)Antimicrobial resistanceClimate changeModern changes have therefore also impacted not only on the emergence of novel food-borne pathogens, but also on the increasing prevalence or reemergence of food-borne pathogens…Globalisation and other changes also increase the chance that all forms of food safety threats – microbial or not, may become widespread..
14Prevention and control of foodborne diseases Whole-food chain approachInter-sectoral and inter-disciplinary collaborationInternational collaborationGood surveillance systemsInformation-sharingFood safety risk communication
16The WHO Five Keys to Safer Food Keep cleanSeparate raw and cookedCook food thoroughlyKeep food at safe temperaturesUse safe water and raw materials
17The WHO Five Keys to Safer Food Knowledge Prevention EducateConsumersFood handlersHealth professionalsSchool children and school personnelPromote food safetyMass gathering and tourism sector (e.g. Beijing Olympics)Health care centresFood marketsSchool systemPrevent spread of foodborne disease and food safety emergenciesTo limit food safety threats, WHO seeks to address stakeholders at different levels of the foodchain, including consumers
18Developing countries – countries in transition; Lack of awareness Key No. 1: Keep cleanThe 5 slides about the keys explain why we have developed the Five Keys global messageThey also show that FBD is a problem in all countriesThe objective is to show the lack of knowledge and confusion both in developing and developed countriesThat food can make sick if not properly handled, prepared and storedThat keep clean is essential
19Developed countries; Lack of understanding Key No. 2:Separate raw and cookedConfusion because too many information, sometimes not consistentIncrease of FBD in summer in Europe with Campylobacter as an exampleMore aware, but tend to take food safety as grantedConfusion
20Everywhere; lack of basic cooking skills Key No. 3 :Cook thoroughlyBecause of changes in lifestyles (women working as an example, or people working in big cities and taking meals outside), transmission of basics cooking practices is going down (children do not see the mother cooking). This is valid for both developed and developing countriesChange in lifestylesNew ways of cooking creating new risks
21How to store? Key No. 4: Keep food at safe temperatures Trend for commodities consumed raw or partially cookedNew food safety challengesFor example, increase in consumption of raw fish in France (trend of sushis), which was not in our habits. How long should we keep the fish to eat it raw, etc….
22How and what to choose? More choices now than ever before Key No. 5:Use safe water and raw materialsMore choices now than ever beforeIncreased variety which creates complexityOn which criteria do we choose when the choices are so large?
23Contributing factors to foodborne disease all over the world ConsumersFood prepared too far in advanceInadequate hot holdingInadequate refrigerationImproper storageInadequate cooking/reheatingUse of contaminated ingredientsContamination by infected personUse of contaminated equipmentWHO Identified the need to develop a global health message. This is very important now that communication goes global.Factors varies depending on the socio-economic factors and other factors.
24Adopted by over 100 countries 82 languagesLaunched in 2001, The Five Keys to Safer Food Message became an international reference.Tranlations mainly initiated by countries.Success of the Five Keys highlights the importance to communicate in a clear and simple way and provide the rationale behind the recommendations (The WHY which facilitates understanding and therefore change in behaviour)
25Adopted and adaptedTo train food handlers in restaurant, canteens, schools, at home, etc…To educate women, street-food vendors, health care giversIncluded in formal academia trainingUsed in public and private sector
26Use of the 5 keys to promote food safety in the tourism sector Guide on Safe food for travellers distributed at airport, touristic places,…To promote food safety in international mass gathering events. Here example of Beijing Olympics and FIFA World Cup
27Use of the 5 keys to promote food safety in schools UzbekistanTajikistanCroatiaGuatemalaHondurasEl SalvadorArgentinaVenezuelaDominican RepublicProgrammes developed in Central America to educate children and the school community (parents, school teachers, street-food vendors around the school).27
28The 3 Fives Physical Nutrition Safer food activity Based on the success of the Five Keys concept, WHO expanded the Five Keys concept to the full aspects of food
29WHO messages in international mass-gathering events to promote healthy lifestyles (e.g. FIFA World cup 2010, Beijing Olympics)Launched in Beijing for the Olympics, it is used now to promote healthy lifestyles in international sport events
30Five keys to growing safer fruits and vegetables The new WHO Message: Five Keys to Growing Safer Fruits and vegetablesSafety of fruits and vegetables: a public health issueThe importance of fruits and vegetables in nutritious and healthy diets is well recognizedConsumers are encouraged to eat more of these productsAt the same time food safety problems linked to the consumption of F&V represent and important source of foodborne diseasesEfforts to minimize the microbial contamination is essential and timelySame concept as the Five Keys: Includes the WHYPoster and a manual based on the same model as the Five Keys to Safer Food Manual
31Safe food handling practices from farm to table +WHO is finalizing the 2 days training course soon available on the web
32Recommendations to countries Important to integrate consumer education in the food safety workAuthorities (health, agriculture, ..) – national and local levelsFood industryHealth personnelSchool systemTargeted consumer education is often warrantedIn emergency and outbreak situationsSpecific populations (children, pregnant, areas)
33ConclusionsFood-borne disease a considerable public health burden throughout the worldGlobalization increases the risk of widespread foodborne disease outbreaksConsumer information is a key aspect in the prevention and control of foodborne diseaseThe WHO 5 keys to safer foods materials very useful and can be adapted to different settings
34Thank you for your attention ! “Only if we act together can we respond effectively to international food safety problems and ensure safer food for everyone”Dr Margaret Chan –Director-General WHO