World Food Safety Day reminds us food safety is everyone’s responsibility

By Mark DaCosta- On June 7, the world marks World Food Safety Day, an international observance dedicated to drawing attention to the critical importance of food safety. Established by the United Nations (UN), this day aims to inspire action to prevent, detect, and manage foodborne risks, ensuring that the food we consume is safe. The theme for 2024, “Food safety: prepare for the unexpected,” underscores the need for vigilance and preparedness in a rapidly globalising world where food safety incidents can have far-reaching consequences.

The observance of World Food Safety Day began in 2019, following a UN General Assembly resolution. Since then, it has become an annual reminder of the need for a concerted effort to enhance food safety across all stages of the food supply chain. The World Health Organisation (WHO) and the Food and Agriculture Organisation (FAO) jointly facilitate this day, working with member states and various organisations to promote food safety.

Food safety refers to the practices and conditions that preserve the quality of food to prevent contamination and foodborne illnesses. It encompasses everything from production, harvest, and processing to storage, distribution, and consumption. Ensuring food safety is essential as it helps maintain public health, boosts economic prosperity, and supports sustainable development.

Consuming unsafe food has dire social, health, and economic consequences. Annually, an estimated 600 million cases of foodborne illnesses occur globally, resulting in 420,000 deaths. Children under five years old are particularly vulnerable, bearing 40 percent of the foodborne disease burden with 125,000 deaths each year. In Guyana, these statistics translate into significant public health challenges, with vulnerable populations, including children and the elderly, at heightened risk.

Food can become unsafe through various means, including contamination by biological, chemical, or physical hazards. Biological contaminants include bacteria, viruses, and parasites. Common pathogens like Salmonella, E. coli, and Listeria can cause severe illness and even death. Chemical contaminants can include pesticides, food additives, and environmental pollutants, while physical hazards might involve foreign objects like glass or metal fragments.

Bacterial contaminants are among the most prevalent foodborne hazards. For instance, Salmonella, often found in poultry and eggs, can cause symptoms ranging from mild gastroenteritis to severe systemic infections. E. coli, typically associated with undercooked beef and contaminated water, can lead to severe diarrhoea and kidney failure. Listeria, present in unpasteurised dairy products and ready-to-eat meats, poses significant risks to pregnant women, newborns, and individuals with weakened immune systems.

History has shown how foodborne illnesses can escalate into major public health crises. In 2008, a significant outbreak of Salmonella in the United States, traced to contaminated peanut butter, affected thousands and resulted in multiple deaths. In 2011, a severe E. coli outbreak in Europe, linked to contaminated fenugreek seeds, caused nearly 4,000 illnesses and over 50 deaths. One may recall that the 2018 Listeria outbreak in South Africa, the largest ever recorded, was linked to processed meats and resulted in over 1,000 cases and more than 200 deaths.

Governments play a crucial role in ensuring food safety by developing and enforcing comprehensive food safety regulations. In Guyana, enhancing food control systems, increasing surveillance, and fostering better coordination among relevant agencies are critical steps. Governments can also improve communication with the food industry and the public, ensuring timely dissemination of information regarding food safety issues.

For individuals, food safety begins at home. Practicing good hygiene, such as washing hands and surfaces regularly, cooking food to safe temperatures, and properly storing food can significantly reduce the risk of contamination. Awareness of food safety practices and knowing how to respond to foodborne illness incidents is essential.

World Food Safety Day reminds us that food safety is everyone’s responsibility. By working together — governments, industries, and consumers — we can ensure that the food on our plates is safe, thereby protecting the health and well-being of our nation.