Food Safety: A Challenge for the Food Science and Technology Community Dr Gerald Moy GEMS/Food Manager Programme of Food Safety World Health Organization

Food ‘…access to nutritionally adequate and safe food is a basic individual right.’ FAO/WHO World Declaration on Nutrition 1992

“Illness due to contaminated food is perhaps the most widespread health problem in the contemporary world and an important cause of reduced economic productivity.” Source : FAO/WHO Expert Committee on Food Safety, Geneva 1983

Our mission:...improve human health through safer food Our goals: Reduce global burden of foodborne disease Advocate a human health focus in food production and trade Minimise the effect of new foodborne hazards Provide a scientific basis for food safety standards Raise the importance of food safety as a health issue Improve countries’ capacities to improve food safety

Number of reported cases of salmonellosis in the USA

Number of reported cases of foodborne diseases in England and Wales

Number of reported cases of foodborne diseases in Japan

Cases of foodborne diseases in Japan

Number of reported cases of foodborne diseases in Australia

Number of reported cases (per population) of foodborne diseases in Venezuela

Foodborne Diseases in Developing Countries Up to 70% of Diarrhoeal Diseases in children under the age of five 1.8 million deaths per year due to dehydration 4 billion episodes per year Millions of related deaths due to malnutrition and disease associated with poor nutritional status

Emerging Foodborne Pathogens Enterohaemorrhagic E.coli Campylobacter sp. Listeria monocytogenes Vibrio cholerae 0139 Salmonella enteritidis BSE/nvCJD

UK 175,000 Switzerlan d 299 Ireland 371 (12) France 59 Portugal 257 (6) Denmark (1) Denmark (1) Germany (6) Italy (2) Oman (2) Falklands (1) Canada (1) Luxembourg 1 Belgium 1 Netherlands 6 Liechtenstein 2 Geographical Distribution of BSE Imported and Native cases Geographical Distribution of BSE Imported and Native cases

BSE and vCJD potential spread (exports & travel) Live Cattle Food containing beef PharmaceuticalsPharmaceuticals Blood and blood products products Bovine tissue used in gelatin Bovine tissue used in gelatin Human and bovine tissue used in biologicals Human and bovine tissue used in biologicals (arrows indicate regions involved in trade)

H5N1- Influenza outbreak Hong Kong The possible emergence of an animal influenza virus easily transmitted between humans and with a pandemic potential remains.

Reasons for increasing problems with foodborne diseases Population growth Increase in population at risk Increase in consumption of animal products Urbanization Increase in international trade in food & feed Increase in international tourism

Population Growth Consequences: more food production use of chemicals (pesticides, vet.drugs) “industrialization” of food production potential for contaminated food

Ageing Consequences : Decrease in natural resistance leading to increased risk of falling ill from foodborne hazards

Production of Foods of Animal Origin Developed Developing 1000 MT meat Food production (animal origin) is increasing in developing countries The antimicrobial resistance threat is growing and may soon affect countries where intensive farming techniques for food production are increasingly used.

Urbanization Consequences : longer food-chain increased opportunities for food contamination survival and growth of pathogens

International Trade in Food

International Travel International arrivals million million million million Source : World Tourism Organization

More Reasons for increasing problems with foodborne diseases Emergence of new foodborne pathogens Industrialized/centralized food production and processing Improper food preparation practices Better understanding of risks of toxic chemicals

Chemical Hazards Food Additives Residues of pesticides and veterinary drugs Heavy metals Aflatoxins and other mycotoxins Dioxins and PCBs Radionuclides Many others

Dietary Intake of Lead by Adults Mean Weekly Intake (uk/kg body weight) * Median Intake FAO/WHO Provisional Tolerable Weekly Intake 25 ug/kg body weight

Dietary Intake of Lead by Infants and Children FAO/WHO Provisional Tolerable Weekly Intake 25 ug/kg body weight Mean Weekly Intake (ug/kg body weight) *Median Weekly Intake Country (most recent year)

Trends in Dietary Intake of Lead by Infants and Children FAO/WHO Provisional Tolerable Weekly Intake 25 ug/kg body weight * Median Intake: 1987 data for 95th percentile consumer ** Median Intake

Industrial emissions and effluents Sewage Vehicle emission Agricultural practices Food Safety From Production to Consumption Processing Storage Cooking Livestock Crops Seafood Distribution Retail

Microbiological risk Chemical risk Biotechnology Codex Technology transfer WHO Strategic planning meeting

Microbiological Risk Assessment Two year process

( Joint activity with APH ) Burden WHAT WE KNOW WHAT WE NEED TO KNOW SURVEILLANCE OF FOODBORNE DISEASE

DECREASE THE BURDEN? Good Hygiene (Traditional approach) Mitigation options (Risk analysis) Burden

Chemical Hazards in Food Global hazard characterisation (JECFA, JMPR) Global exposure assessments (JECFA, JMPR) Global monitoring and capacity building for contaminants in food (GEMS/Food) Risk management advice to Member States

WHO’s Policy Guidance on Foods derived from Biotechnology Fears from consumers Scientific debate Trade and health disputes WHO (WHO’s Scientific Advisory Body) WHO’s Policy Guidance Codex Alimentarius Commission (165 Member States) National legislation in WHO Member States Possible health and trade disputes in WTO, etc.

Codex Standards and Poverty Reduction - from a developing country’s viewpoint- Codex Standards (by 165 Member States) Application to Domestic legislation (by health sector) Improvement of Health Application to export products (by trade sector) Safety assurance and improved access to Importing country 1 Increased foreign exchange earnings Economic and Social Development & poverty reduction Note: WTO/SPS Agreement requires its Members States to base their sanitary measures on international standards (i.e. Codex Standards on Food Safety)

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