New
data on the harm caused by food-borne illnesses underscore the global threats posed
by unsafe foods, and the need for coordinated, cross-border action across the
entire food supply chain, according to the World Health Organization (WHO).
KEY FACTS
• Access to sufficient amounts of safe
and nutritious food is key to sustaining life and promoting good health
• Unsafe food containing harmful
bacteria, viruses, parasites or chemical substances causes more than 200
diseases – ranging from diarrhoea to cancers
• Food safety, nutrition and food
security are inextricably linked. Unsafe food creates a vicious cycle of
disease and malnutrition, particularly affecting infants, young children,
elderly and the sick
• Food-borne diseases impede
socioeconomic development by straining healthcare systems and harming national
economies, tourism and trade
• Food supply chains now cross
multiple national borders. Good collaboration between governments, producers
and consumers helps ensure food safety.
“Unsafe
food is known to be involved in more than 200 different diseases — from
communicable diseases such as cholera and other diarrhoeal diseases, to a range
of noncommunicable diseases, including various forms of cancer,” said Dr Ala
Alwan, WHO Regional Director for the Eastern Mediterranean. Examples of unsafe
food include under-cooked foods of animal origin, fruits and vegetables
contaminated with faeces, and shellfish containing marine biotoxins.
WHO
also issued the first findings from what is a broader ongoing analysis of the
global burden of food-borne diseases. The full results of this research, being
undertaken by WHO’s Foodborne Disease Burden Epidemiology Reference Group
(FERG), are expected to be released in October 2015.
“Despite
the fact that governments have committed themselves to establish, operate and
maintain well-functioning food safety systems, in some countries, food safety
systems are still fragmented, under-funded and under-staffed. In addition, food
safety authorities are often restricted in their powers and find themselves
struggling to take appropriate public health action because of old and outdated
legislation,” ,” he said.
“Of
the 22 Member States of the WHO Eastern Mediterranean Region, only five have
reported that they meet completely the core capacity requirements of the
International Health Regulations with regard to food safety. Overall, the
countries of the region report an average of only 75 per cent fulfillment of
the capacity to deal with food safety events of international concern.”