Global Food Education and Food Safety Dr. Hilde Kruse Programme 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.

FAO/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.

Food safety is the assurance that food will not cause harm to the consumer when it is prepared and/or eaten

Foodborne diseases a challenge worldwide Globally - 2.2 million estimated deaths from food and waterborne infections per year Industrialized countries - Up to 20 per million die of foodborne infections per year Global 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...

Globalisation: 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.

Globalisation of Trade : “The World on your Plate” Salted butter Garlic puree Garlic salt Lemon Parsley Pepper Water - Ireland - China, USA, Spain - China, USA, Spain Herb Butter: - USA - France, UK - Indonesia - Ireland Chicken Breast: Chicken - Ireland, Belgium UK, France etc. Batter: Flour Water - Belgium, France - Ireland Bread Crumb: Bread crumb Rape-seed oil - Ireland, UK - EU, Australia, Eastern Europe Chicken Kiev Globalisation 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 countries Courtesy A. Reilly, FSAI, Ireland

The world at my local grocery shop St. Genis-Pouilly, France. Population: 8000

Foodborne outbreaks can have major economic/trade impacts A Farmer stands in his field of lettuce while it is destroyed in Hamburg, Germany.

Food safety is a particular complex form of the human-animal-environment interface

World Health Organization 9 April 2017 Every Where hazards arise in the food supply Industrial emissions and effluents Waste Vehicle emission Agricultural practices Livestock Crops Seafood Preparation Processing Retail Storage Approach * Multisectoral * Multidisciplinary Distribution

Food safety threats in modern, interconnected global food-chains Consumers Retail Processing Slaughter Farm Feed Food 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

Risk analysis framework Communication Interactive exchange of information and opinions concerning risks Risk Assessment Science based Risk Management Policy based The work of WHO 1. Expert consultations to examine an issue and assess the risk 2. Guidelines to reduce risk and recommend risk management options 3. Simple messages for communicating with stakeholders including consumers

Global changes and emerging food safety threats Globalised food trade, travel and migration increased long-distance pathogen transmission Changes in agriculture and food industry e.g handling of infected domestic and wild animals during food production - related to 15% of new EID Changing human population e.g vulnerable, aging population Changing lifestyles e.g frequent consumption of food prepared outside the home (urban areas) Antimicrobial resistance Climate change Modern 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..

Prevention and control of foodborne diseases Whole-food chain approach Inter-sectoral and inter-disciplinary collaboration International collaboration Good surveillance systems Information-sharing Food safety risk communication

Food safety consumer education

The WHO Five Keys to Safer Food Keep clean Separate raw and cooked Cook food thoroughly Keep food at safe temperatures Use safe water and raw materials

The WHO Five Keys to Safer Food Knowledge Prevention Educate Consumers Food handlers Health professionals School children and school personnel Promote food safety Mass gathering and tourism sector (e.g. Beijing Olympics) Health care centres Food markets School system Prevent spread of foodborne disease and food safety emergencies To limit food safety threats, WHO seeks to address stakeholders at different levels of the foodchain, including consumers

Developing countries – countries in transition; Lack of awareness Key No. 1: Keep clean The 5 slides about the keys explain why we have developed the Five Keys global message They also show that FBD is a problem in all countries The objective is to show the lack of knowledge and confusion both in developing and developed countries That food can make sick if not properly handled, prepared and stored That keep clean is essential

Developed countries; Lack of understanding Key No. 2: Separate raw and cooked Confusion because too many information, sometimes not consistent Increase of FBD in summer in Europe with Campylobacter as an example More aware, but tend to take food safety as granted Confusion

Everywhere; lack of basic cooking skills Key No. 3 : Cook thoroughly Because 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 countries Change in lifestyles New ways of cooking creating new risks

How to store? Key No. 4: Keep food at safe temperatures Trend for commodities consumed raw or partially cooked New food safety challenges For 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….

How and what to choose? More choices now than ever before Key No. 5: Use safe water and raw materials More choices now than ever before Increased variety which creates complexity On which criteria do we choose when the choices are so large?

Contributing factors to foodborne disease all over the world Consumers Food prepared too far in advance Inadequate hot holding Inadequate refrigeration Improper storage Inadequate cooking/reheating Use of contaminated ingredients Contamination by infected person Use of contaminated equipment WHO 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.

Adopted by over 100 countries 82 languages Launched 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)

Adopted and adapted To train food handlers in restaurant, canteens, schools, at home, etc… To educate women, street-food vendors, health care givers Included in formal academia training Used in public and private sector

Use 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

Use of the 5 keys to promote food safety in schools Uzbekistan Tajikistan Croatia Guatemala Honduras El Salvador Argentina Venezuela Dominican Republic Programmes developed in Central America to educate children and the school community (parents, school teachers, street-food vendors around the school). 27

The 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

WHO 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

Five keys to growing safer fruits and vegetables The new WHO Message: Five Keys to Growing Safer Fruits and vegetables Safety of fruits and vegetables: a public health issue The importance of fruits and vegetables in nutritious and healthy diets is well recognized Consumers are encouraged to eat more of these products At the same time food safety problems linked to the consumption of F&V represent and important source of foodborne diseases Efforts to minimize the microbial contamination is essential and timely Same concept as the Five Keys: Includes the WHY Poster and a manual based on the same model as the Five Keys to Safer Food Manual

Safe food handling practices from farm to table + WHO is finalizing the 2 days training course soon available on the web

Recommendations to countries Important to integrate consumer education in the food safety work Authorities (health, agriculture, ..) – national and local levels Food industry Health personnel School system Targeted consumer education is often warranted In emergency and outbreak situations Specific populations (children, pregnant, areas)

Conclusions Food-borne disease a considerable public health burden throughout the world Globalization increases the risk of widespread foodborne disease outbreaks Consumer information is a key aspect in the prevention and control of foodborne disease The WHO 5 keys to safer foods materials very useful and can be adapted to different settings

Thank 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 http://www.euro.who.int/foodsafety http://www.who.int/foodsafety/en/