WHO THEME FOR 2015

FOOD SAFETY

ROLL NO. :

33 , 37

INTRODUCTION

Every year WHO selects a priority area of global public health concern as theme for world health day.

NEED FOR THEME

Access to sufficient amount of safe and nutritious food-to sustain life and good health

Unsafe food causes more than 200 diseases (from diarrhoea to cancers)

Food borne & water borne diarrhoeal diseases – 2 million deaths p.a.

New threats to food safety are constantly emerging ; changes in food production, distribution and consumption(i.e. intensive agriculture, globalisation of food trade, mass catering and street food), changes to environment, new and emerging bacteria and toxins, antimicrobial resistance. All increase the risk that food is contaminated.

Increase in travel and trade-enhanced spread of contamination.

Food borne diseases impede socio economic development by straining health care systems and harming national economics, tourism and trade.

Examples of unsafe food include undercooked food of animal origin, fruits and vegetables contaminated with feces and seafood containing marine biotoxins.

Examples of outbreak :-Contamination of infant formula

with melamine in 2008 affecting 3lac infants and young children , 6 of whom died in China alone

Enterohaemorrhagic E.coli outbreak in Germany in 2011 linked to contaminated fenugreek sprouts leading to 53 deaths in 8 countries in Europe and North America

Because of the increase in incidence of unsafe food and its deleterious effect on community ;

On 7 April 2015, world health day WHO highlights the challenges And opportunities associated with food safety under slogan

“FROM FARM TO PLATE, MAKE FOOD SAFE”

WHO helps and encourages countries

to prevent , detect and respond to food borne disease outbreaks

WHO welcomes the participation of non public health sectors(agriculture, trade and commerce , environment , standardization) , international and regional agencies and organisations

It is an opportunity to alert the govt. , manufacturers and retailers and public to the importance of food safety

Food safetyIt is an area of public health

action to protect consumers from risk of food poisoning and food borne diseases (acute or chronic)

Unsafe food can lead to a range of health problems; diarrheal disease , viral disease(ebola virus) , reproductive and developmental problems , cancers.

Risk factors for food contamination are :Changes in food production, distribution & Consumption;Changes to environment;New and emerging bacteria and toxins;Antimicrobial resistance;Increase in travel and trade.

Main causes of food borne illnesses are:

1.Bacteria(salmonella, staph. Aureus, clostridium bolutinum, e.coli, vibrio cholera)2.Viruses(enterovius, hepatitis A&E, rotavirus)3.Parasites(entamoeba, giardia, cryptosporidiosis)4.Prions 5.Chemicals(naturally occurring toxins include mycotoxins, cyanogenic glycosides and toxins in poisonous mushroom, persistent organic pollutants, dioxins, polychlorinated biphenyles, heavy metals like lead, cadmium, mercury

INFECTION

MALNUTRITION

Infection leads to malnutrition and malnutrition further leads to infection.

Thus a viscious cycle is formed and particularly affects infants, young children, elderly and the sick.

AIMSpur govt. to improve food safety through

public awareness campaigns.Encourage consumers to ensure the food on

their plate is safe.(ask ques., check labels, follow hygiene tips)

OBJECTIVEIt is to catalyze collective govt. and public

action to put measures in place that will improve safety of food by aligning policies in agriculture, trade, health, education and social protection to provide safe and healthy diet for all.

STRATEGIC APPROACH1. Disseminate core messaging

aimed at the two main audiences:

Develop messaging to answer key questions

Member states and regional economic integration organisations(ministers of health, agriculture, education and trade, food safety and consumer protection agencies etc.)

Consumers

STRATEGIC APPROACH

2. Engage influential food related advocates/relevant public figures.

National/international consumer societies

Academia and professional associations

Nutritional/ humanitarian oriented NGOs

Celebrities including chefs and other professionals who can act as food safety advocates.

STRATEGIC APPROACH

3. Link and create synergise with other major international and national food and nutritional related events.

Follow up to second international conference to nutrition.

CORE MATERIALS /ACTIVITIESVisuals and graphics(posters)Text products: WHO fact sheet on food safety Food preparation advice for families

issued by national authorities. WHO multimedia products(3 to 5 min

videos) Social media(campaign, through

twitter, instagram, facebook) Launch events(encourage to stage

events on 7th april in locations around the world)

MESSAGES/CALLS TO ACTION

A. For POLICY MAKERS Make safe food a top priority Integrate food safety into broader food

policy Build trust through sound and transparent

communications. promote awareness and understanding of

food safety issues among general public Foster multisectoral collaboration to

achieve sustainable and solid food systems.

Think globally, act locally.

B. For CONSUMERSInform yourselfi) Read the labelsii) Familiarise yourself with

dangerous microbiological and chemical agents

iii) Learn how to take care while preparing specific foods which can be dangerous if not handled properly eg. Raw chicken

Handle, store and prepare food safely.

i)WHO 5 keys to safer food Keep clean Separate raw and cooked food Cook thoroughly Cook food at safe temperatures Use safe water and raw

materials.

ii)Avoid overcooking when frying, grilling or baking as this may produce toxic chemicals.

iii) Store chemical products in safe place

iv)Do not reuse containers for storing food which were initially used to store chemicals.

iv) 5 keys to grow safe fruits and vegetables.

Practice good personal hygiene Protect field from animal fecal

contamination Use treated fecal waste Evaluate and manage risks from

irrigation water Keep harvest and storage

equipment clean & dry

Teach healthy practices to others in community.

Make safe/ wise choices. 1. Particular care in preparing food for

pregnant women, children, elderly and sick.

11. when eating food from streat vendors or buffets in hotels , make sure that food is not in contact with raw food that could contaminate it.

Enjoy eating food

FSSAIThe food safety and standards authority

of India is an agency of the ministry of health and family welfare GOI

FSSAI is responsible for protecting and promoting public health through the regulation and supervision of food safety.

FSSAI has been established under “Food Safety and Standards Act” 2006 which is consolidating statute to food safety and regulation in india.