WHO focuses on getting food to you, safely

NAGPUR: Globalization of food trade and distribution has led to food borne illnesses becoming a threat to the health of people across the world, while threatening the economy too. Millions of people are afflicted by these diseases and thousands die every year. In most cases, these diseases and deaths could be prevented. To achieve this, the World Health Organization (WHO) has decided to dedicate this World Health Day and the following year to issues relating to food safety.
Some of the findings of an ongoing worldwide study being undertaken by WHO’s Food-borne Disease Burden Epidemiology Reference Group (FERG), aiming to analyse the global burden of food borne diseases, were released last week. The organization has decided to highlight the challenges and opportunities associated with food safety under the slogan ‘From farm to plate, make food safe’.
While releasing the data last week, WHO Director-General Dr Margaret Chan had said, “Food production has been industrialized and its trade and distribution have been globalized. These changes introduce multiple new opportunities for food to become contaminated with harmful bacteria, viruses, parasites, or chemicals. A local food safety problem can rapidly become an international emergency.”
The report also gave the example of Germany’s 2011 E.coli outbreak that reportedly caused economic losses worth $1.3 billion to farmers and industries, and $236 million in emergency aid payments to 22 European Union member states.
“In India, consumption of junk food, street-side food and unsafe water are major contributors to the country’s disease burden. Prevention of the factors causing these can help reduce the instances of and mortality because of diseases like gastroenteritis, diarrhoea and cholera by a big number,” said gastroenterologist and in-charge of Super Specialty Hospital Dr Sudhir Gupta.
“Food borne diseases are a big health issue in all developing countries. It is a direct reflection of the hygiene and safety standards practised in the country. While there are a lot of measures that can be taken at every step in the supply chain, many of the precautions can also be taken by the consumers or those handling the food,” said Dr Prashant Joshi, head of medicine department at Indira Gandhi Government Medical College and Hospital (IGGMCH).
He said that almost all of these diseases can be prevented through practices as simple as washing ones hands properly. “At the same time, it is important to eliminate pests like flies, rodents and cockroaches that cause many of these diseases,” he added.
UNSAFE FOOD
Can contain harmful bacteria, viruses, parasites or chemical substances
Causes more than 200 diseases, ranging from diarrhoea to cancers
Includes undercooked foods of animal origin
Fruits and vegetables contaminated with faeces
Shellfish containing marine biotoxins
STUDY FINDINGS
Estimated 582 million cases of 22 different food-borne enteric diseases and 35,000 associated deaths globally in 2010
Enteric disease agents responsible for most deaths were Salmonella typhi (52 000 deaths), enteropathogenic E. coli (37,000) and norovirus (35,000)
Over 40% people suffering from enteric diseases caused by contaminated food were children aged under 5 years
FIVE KEYS TO SAFER FOOD
1. CLEANLINESS
Wash hands before, during and after handling and cooking food
Wash and sanitize all surfaces and equipment
2. SEPARATE RAW AND COOKED FOOD
Store raw meat, poultry and seafood away from other foods
Use separate utensils and equipment for them
3. COOK THOROUGHLY
Especially meat, poultry, eggs and seafood
Bring food to 70°C while cooking
4. KEEP FOOD AT SAFE TEMPERATURES
Don’t leave cooked food out for more than 2 hours
Store food below 5°C or above 60°C
5. USE SAFE WATER AND RAW MATERIALS
CME ON FOOD SAFETY
City branch of Indian Medical Association is organizing a CME on food safety on the occasion of World Health Day. It will be held at IMA Hall between 4 and 6pm. The topic is inspired by the World health Organization (WHO) theme for the year.
Dr Mohan Khamgaonkar, Dr Sarita Ugemuge, Dr Abhijeet Deshmukh and Praboth Halbe will be the speakers. Dr SS Desai, deputy commissioner of FDA, will be the chief guest.