Food safety and food poisoning is one of four themes addressed in FAO’s report on products of animal origin. FAO is the Food and Agriculture Organization of the United Nations.
FAO’s Commission on Agriculture (COAG) commissioned FAO to produce an assessment of the contribution of livestock to food security, sustainable food systems, nutrition and healthy diets. The first part focuses on the downstream impact of food consumption of terrestrial sources as part of a healthy diet. It covers four areas, including food safety and foodborne illness, and emerging issues.
The World Health Organization’s (WHO) Foodborne Disease Burden Epidemiology Reference Group (FERG) analyzed 31 hazards and estimated that they caused 600 million illnesses and 420,000 deaths in 2010.
According to the report, one-third of foodborne illnesses worldwide are linked to the consumption of contaminated food of terrestrial origin (TASF).
TASF can support microbial growth and can become contaminated at any stage along the value chain from primary production to manufacturing, distribution and retail, or through handling during preparation and consumption.
Evidence on foodborne hazards and health effects, as well as risk analysis methods, is well documented, but knowledge of the public burden of incidence and severity is lacking, according to experts.
Covered foods include eggs and egg products. milk and dairy products; meat products; foods from hunting and wildlife farming. and insects and insect products.
The food safety section details biological, chemical and physical hazards, parasites, viruses, pesticide and veterinary drug residues, natural toxins, environmental contaminants, risk analysis and One Health. I’m here.
Changes in agricultural practices, such as intensifying livestock production and input use, extending and expanding value chains, and increasing consumption of processed foods, are contributing to increased exposure to food-borne hazards, report says. has discovered.
TASF trades on formal regulated markets and local unregulated markets. Informal markets, especially wet markets, are associated with the emergence of zoonotic pathogens. Public pressure has led regulators to increase market scrutiny and tighten food safety standards. According to the report, interventions to ensure the safe and sanitary operation of food markets can reduce the risks associated with live animals and their products.
improvement of the situation
Experts say food safety issues can be tackled by improving sanitation, investing in education and strengthening national control systems. Factors that help mitigate foodborne illness include a risk-based approach to food safety management, regulations that specify and enforce food safety requirements, environmental provision, and adoption of a One Health approach.
Surveillance systems that facilitate the collection of national epidemiological data and support up-to-date foodborne disease burden estimates are needed, especially in developing countries. There is a lack of risk assessment research to help with prioritization and decision-making, as well as traceability and food recall tools, according to the report.
As for the emerging topic, further research is needed to complete a food safety risk assessment of cell-cultured meat produced on an industrial scale and consider food safety concerns when scaling up insects as food or animal feed. need to do it.
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