FAO and WHO urge all countries to be more vigilant about
food safety
Recent
food scares prove weaknesses in food safety systems
around the world
Washington/Rome/Geneva,
19 July 2007 - FAO and the World Health Organization
(WHO) are urging all countries to strengthen their food
safety systems and to be far more vigilant with food
producers and traders.
Recent food safety incidents, like the discovery of
the industrial chemical melamine in animal and fish
feed, or the unauthorized use of certain veterinary
drugs in intensive aquaculture, can affect health and
often lead to rejections of food products in international
trade.
Such food safety incidents are often caused by lack
of knowledge of food safety requirements and of their
implications, or by the illegal or fraudulent use of
ingredients including unauthorized food additives or
veterinary drugs.
During the last 12 months, an average of up to 200 food
safety incidents per month have been investigated by
WHO and FAO to determine their public health impact.
Information about food safety incidents of international
significance was shared with countries through the International
Food Safety Authorities Network (INFOSAN).
"Food safety is an issue for every country and
ultimately every food consumer. All countries can benefit
from taking stronger measures to fill safety gaps in
the sometimes considerable journey food takes from the
farm to the table," said Jørgen Schlundt,
Director of WHO's Department of Food Safety, Zoonoses
and Foodborne Diseases.
"Countries are only able to keep their shares in
globalized food markets and the trust of consumers if
they apply internationally agreed food quality and safety
standards," said Ezzeddine Boutrif, Director of
FAO's Nutrition and Consumer Protection Division. "Consumers
have a right to be informed about potential hazards
in food and to be protected against them."
Inadequate food safety systems
Weak food safety systems can lead to a higher incidence
of food safety problems and diseases caused by micro-organisms
such as Salmonella, E. coli, Campylobacter, and Listeria,
by residues of agricultural chemicals (pesticides, veterinary
drugs, etc) and by the use of unauthorized food additives.
Diarrhoeal diseases alone, due mainly to unsafe food
and water, kill 1.8 million children every year.
Food production systems in developing countries are
facing a series of challenges: population growth and
urbanization, changing dietary patterns, intensification
and industrialization of food and agricultural production.
Climate conditions, poor sanitation and weak public
infrastructure compound these difficulties.
Food safety legislation in many developing countries
is often incomplete or obsolete or not in line with
international requirements. Responsibility for food
safety and control tends to be dispersed across many
institutions. Laboratories lack essential equipment
and supplies.
Many developed countries are in similar situations with
fragmented food safety systems that often do not include
or cover primary production where many food safety issues
originate. For example the spread in recent years of
new Salmonella strains in poultry originated in developed
countries and was spread globally through trade.
In order to ensure safe food production for their own
consumers and to meet international sanitary and phytosanitary
requirements for food exports, national food safety
authorities should be more vigilant. Producers and traders
should be held accountable for safe food production
throughout the food chain.
The rules of the World Trade Organization stipulate
that developed countries help exporting developing countries
to achieve the necessary high level of food safety for
international trade. This assistance should contribute
to building or strengthening integrated national food
safety systems covering the entire food chain. This
often requires long-term multi-billion dollar investments
and technical advice.
Supporting food safety
FAO and WHO are supporting national governments to improve
the institutional set up and the performance of food
inspection, enforcement, laboratory analysis and diagnosis,
certification, food-borne disease surveillance, emergency
preparedness and response. They also provide scientific
advice on many food safety issues such as food additives,
chemical and microbiological contaminants, and agro-chemical
residues.
The Codex Alimentarius Commission established by FAO
and WHO develops science and risk based food safety
standards that are a reference in international trade
and a model for countries to use in their legislation.
The application of these standards and guidelines would
ensure food safety and consumer protection.
For more information on the work of FAO: www.fao.org.