FAO and WHO urge greater vigilance on food safety
Recent food scares have shown up weaknesses in food safety systems around the world, and in consequence the Food and Agriculture Organization (FAO) and the World Health Organisation (WHO) are urging all countries to strengthen their food safety systems and to be far more vigilant with food producers and traders.
During the last 12 months, an average of 200 food safety incidents per month have been investigated by WHO and FAO to determine their public health impact. 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 unauthorised food additives or veterinary drugs.
“Food safety is an issue for every country and ultimately every food consumer,” said Dr Jørgen Schlundt, director of WHO's department of food safety, zoonoses and foodborne diseases. “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.”
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 unauthorised food additives.
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.
The WTO rules 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.
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.