WHO theme 2015

WHO theme 2015 FROM FARM TO PLATE, MAKE FOOD SAFE

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Lesson planSpeaker : Dr. Rashmi P K

Chairperson : Dr. Pretesh Kiran

PG teaching activity : Lecture/ Discussion

Type of session : Seminar

Title : WHO theme 2015 : From farm to plate, make food safe

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Date : 25-4-2015, Monday

Time : 09:30 am

Venue : MUSEUM HALL, DoCH

A-V Aids : Power Point presentation, Laptop, LCD projector, Blackboard and chalk.

Audience : Postgraduate students & FacultyDepartment of Community Health, SJMC, Bangalore.

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Objectives At the end of this session, the audience should be able to Describe the WHO theme 2015Define food safetyDescribe the five keys to food safety and their importanceDescribe the challenges in food safetyDescribe where the food gets contaminated and effect of food contamination

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Questions asked

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Contents Introduction to WHO themes3 minsDifferent world health day themes 2 mins Introduction to food safety 10 minsHistory 5 minsBurden of food borne illnesses5 mins5 keys of food safety 15 minsChallenges to food safety 5 minsFood contamination 10 mins Conclusion5 minsTotal60 mins

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WHO themeThe World Health Day is a global health awareness day celebrated every year on 7 AprilIt is held to mark the founding of WHO It is seen as an opportunity by the WHO to draw worldwide attention to a subject of major importance to global health each year4/22/20157

World health day 2010

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World health day 2011

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World health day 2012

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World Health day 2013

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World health day 2014

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Food safety - Introduction

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WHO theme Food safetyThe WHO is promoting improvement of food safety as part of the 2015 World Health Day campaign. Unsafe food food containing harmful bacteria, viruses, parasites or chemical substances is responsible for more than 200 diseases, and is linked to the deaths of some 2 million people annually, mostly children. 4/22/201514

Food poisoning in a school at Bihar kills 20 childrenEach year diarrhoea kills around 760 000 children under five

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What is food safety?Food safety is a scientific discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness. This includes a number of routines that should be followed to avoid potentially severe health hazards

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Food safety considerations include : The origins of food Practices relating to food labelingFood hygiene Food additives Pesticide residuesPolicies on biotechnology and foodGuidelines for the management of governmental import and export inspection and certification systems for foods4/22/201517

Organizations set up to ensure food safety in IndiaFSSAI Codex alimentariusHACCP

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History Ancient Egyptians were most probably the first to develop the silo, a storage tank designed to hold grain harvested from the fieldsRomans salted their perishable items to preserve them

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Burden of unsafe foodEach year diarrhoea kills around 760 000 children under five. A significant proportion of diarrhoeal disease can be prevented through safe drinking-water and adequate sanitation and hygiene. Globally, there are nearly 1.7 billion cases of diarrhoeal disease every year. Diarrhoea is a leading cause of malnutrition in children under five years old.4/22/201520

Scenario in developing countriesMost of the diarrhoeal diseases occur in developing countriesSignificant proportion of this is food-borneIn developing countries, as resources are scarce, food control issues usually receive low priority in public health programmes.

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A vicious cycle 4/22/201522

WHO five keys to food safety

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Keep cleanDangerous microorganisms are found in soli, water, animals and peopleThese organisms are carried on hand, wiping cloths and utensilsSlightest contact can transfer them to food and can cause foodborne diseases

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PathogensThe list of foodborne agents that have emerged in the past three decades includes bacteria virusesparasitesbiotoxinsprion4/22/201526

BacterialAlgalArcobacter butzleri*Pseudo-nitzschia pungens* (domoic acid-producing)Campylobacter jejuni*ParasiticCampylobacter fetus*Cryptosporidium*Cronobacter sakazakiiCyclospora cayetanensisE. coli O157:H7*Sarcocystis*E. coli, non-O157 STEC*Trypanosoma cruzi*E. coli, enteroaggregative/STECViralE. coli, other diarrheagenicAstrovirusListeria monocytogenes*Caliciviridae (norovirus and sapovirus)Vibrio cholerae O139, toxigenic*Hepatitis E*Vibrio vulnificus*Nipah virus*Vibrio parahaemolyticus*RotavirusYersinia enterocolitica*FungalYersinia pseudotuberculosis*Aspergillus flavus aflatoxinPrion Agentnew Variant Creutzfeld Jacob Disease prion*

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BacterialArcobacter butzleri*Campylobacter jejuni*Campylobacter fetus*Cronobacter sakazakiiE. coli O157:H7*E. coli, non-O157 STEC*E. coli, enteroaggregative/STECE. coli, other diarrheagenicListeria monocytogenes*Vibrio cholerae O139, toxigenic*Vibrio vulnificus*Vibrio parahaemolyticus*Yersinia enterocolitica*Yersinia pseudotuberculosis*AlgalPseudo-nitzschia pungens* (domoic acid-producing)ParasiticCryptosporidium*Cyclospora cayetanensisSarcocystis*Trypanosoma cruzi*ViralAstrovirusCaliciviridae (norovirus and sapovirus)Hepatitis E*Nipah virus*RotavirusFungalAspergillus flavus aflatoxinPrion Agentnew Variant Creutzfeld Jacob Disease prion*

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It is essential to wash hands with soap and water after going to toilet along with washing and sanitizing all surfaces and equipments used in food preparation

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Separate raw and cooked foodsRaw foods like meat, poultry and seafood can contain dangerous microorganismsHence necessary to separate raw and cooked foods, use separate equipment and utensils such as knives and cutting boards for raw and cooked food This is done to avoid cross contamination

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Cook thoroughlyProper cooking kills almost all microorganismsCooking food above 70 degree celsius can ensure safe consumptionFood that require special attention include minced meats and large joints of meat and poultry4/22/201531

Keep food at safe temperaturesMicroorganisms can multiply very quickly if food is stored at room temperature By storing food below 5C or above 60C, the growth of microorganisms is slowed down or stopped It is necessary to : Keep food at safe temperatures Not leave cooked food for more than 2 hours at room 4/22/201532

c) Refrigerate cooked food below 5Cd) Consume food that is piping hot e) Do not store food in the refrigerator for long f) Do not thaw food at room temperature

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Use safe water and raw materials Raw materials like water or ice can be contaminated with dangerous organisms and chemicals Toxic chemicals can be formed in damaged and mouldy food 4/22/201534

To prevent contamination,Use safe waterSelect fresh and wholesome foodChoose foods processed for safety like pasteurised milkWash fruits and vegetables especially if eaten raw Do not use packaged foods beyond expiry date

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Challenges to food safety Changes in food production and consumptionChanges to the environment/ developmentPoverty and pollutionTravel and migrationTrade in food, animal feed and animalsNew and emerging pathogensAntimicrobial resistance

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Changes in food production and consumption

Changes in food production Modern agricultural practices : AgribusinessIndustrial agriculture/ Intensive farmingOrganic farmingMechanised agriculture

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Agribusiness Corporate farming A person or a corporation owns a large area of land and is involved in agrichemicals, breeding, crop production (farming and contract farming), distribution, farm machinery, processing, and seed supply, as well as marketing and retail sales4/22/201538

Industrial agricultureIntensive farming or intensive agriculture also known as industrial agriculture is characterized by a low fallow ratio and higher use of inputs such as capital and labour per unit land areaThis is in contrast to traditional agriculture in which the inputs per unit land are lower.4/22/201539

Organic farmingOrganic farming methods combine scientific knowledge of ecology and modern technology with traditional farming practices based on naturally occurring biological processesEx: Encouraging predatory beneficial insects to control pests by serving them nursery plantsEncouraging beneficial microorganismsRotating crops to different locations from year to year to interrupt pest reproduction cycles

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Planting companion crops and pest-repelling plants that discourage or divert pests;Using biologic pesticides and herbicidesUsing stale seed beds to germinate and destroy weeds before plantingUsing insect traps to monitor and control insect populations.Using physical barriers, such as row covers

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Mechanised farming Mechanised agriculture is the process of using agricultural machinery to mechanise the work of agriculture, greatly increasing farm worker productivity. In modern times, powered machinery has replaced many jobs formerly carried out by manual labour or by working animals such as oxen, horses and mules.4/22/201542

Changes in food consumptionIndian diet is diversifying with fruit/vegetable and animal-based food share increasing and cereal and pulses declining

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Trends in Per Capita Consumption of Calories, Protein and Fats4/22/201544

Changes to the environmentEconomic and technical developments have introduced new foods New production systems or environmental changes increase access to certain foods. The food chain has become longer and more complex, thus increasing opportunities for contamination.

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Poverty and pollution4/22/201546

Travel and migrationTravellers can spread disease rapidly to new and distant environmentsImmigrants introduce new foods and dietary habits into new regionsTravellers are more prone to food borne illnesses4/22/201547

Trade in food, animal feed and animalsGlobalization, facilitated by the liberalization of trade, has led to increasing number of cases where the rapid movement of food of plant and animal origin has contributed to the spread of food-borne problems to new areas

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Food contamination CONTAMINANT means any substance, whether or not added to food, but which is present in such food as a result of the production (including operations carried out in crop husbandry, animal husbandry or veterinary medicine), manufacture, processing, preparation, treatment, packing, packaging, transport or holding of such food or as a result of environmental contamination and does not include insect fragments, rodent hairs and other extraneous matter - FSSAI

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Types of contaminants

4/22/201550Air Radionuclides (137Caesium, 90Strontium)Polycyclic aromatic hydrocarbons(PAH)

Water Arsenic Mercury

SoilCadmiumNitratesPerchlorates

Packaging materials antimonytinleadperfluorooctanoic acid semicarbazidebenzophenonethioxanthone

Processing/cooking equipmentNaturally occurring toxinsCopper or other metal chipsLubricantsCleaning and sanitizing agents

mycotoxinsphytohaemagglutinin pyrrolizidine alkaloids Grayanotoxinmushroom toxins scombrotoxin (histamine) ciguatera shellfish toxins4/22/201551

Food can get contaminated during :On-farm productionSlaughtering or harvestingProcessingStorageTransport DistributionFOOD PRODUCTION CHAIN 4/22/201552

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On farm level

Irrigated with sewage water!Sprayed with harmful pesticides4/22/201554

Injected with hormones/ colouring agentsWashed with sewage water 4/22/201555

Slaughtering or harvestingWhat are the wrong things being followed in this picture?

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Processing Food processing is the transformation of raw ingredients, by physical or chemical means into food, or of food into other formsIt involves activities such as : Mincing and macerating Liquefaction EmulsificationCooking (such as boiling, broiling, frying, or grilling); Pickling, pasteurizationCanning or other packaging

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Hazards during processing Chemical reactions occur between natural and/or added food constituentsMetal chips from processing equipment can contaminate food Carcinogenic elements like nitrosamines and mutagenic and polycyclic aromatic hydrocarbons (PAH) can get added to the food4/22/201558

Packaging Antimony, similar to arsenic and others like tin, lead, bisphenol A and BPA are chemicals used to make plastic and epoxy resins.Wrappers from fast food restaurants and microwave popcorn wrappings are thought to harbor many dangerous chemicals to humans as wellBPA damages the reproductive systems, causes brain damage, breast and prostate cancers

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Storage Contamination during storage can occur due to : Faulty equipmentImproperly sealed food items Not storing food items in a particular temperature Rodents, pests due to poor infrastructure4/22/201560

Transport and distribution Food can get contaminated during transport and distribution in the following ways : Tampering Not maintaining the required temperatureCross contamination Improper packing 4/22/201561

So how do we keep food safe from farm to plate? On farm level Promote organic farming Educate the farmers about the use of pesticides and the levels that are permissible Avoid using sewage water for growing crops or cleaning crops Make sure that the farm is not situated near a sewer or a garbage bin

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Slaughtering Processing Follow rules laid by FSSAI at slaughterhousesKeep the animals separate from slaughter houses Use PPEs

Check level of bacteria per ml of food packedUse adequate sealing methodsDonot tamper with the sealed items 4/23/201563

Storage Canned or packaged foods should be used in rotation, with the oldest used first Cereals, flour, sugar and other dried foods should be stored in sealed containers to stop the access of pests When containers with re-sealable lids are opened, such as sauce bottles, pickle and jam jars, the lid should be put back tightly if all of the food is not used. Check the label for storage instructions as some foods must be stored in the fridge after opening If the contents in cans are high risk/high moisture foods such as fruit, vegetables or meat this container should be kept in the refrigerator4/22/201564

Transport and distribution Keep food in the right temperature Check equipments regularly Clean the vehicle after every delivery to prevent cross contamination 4/22/201565

Correct food handling rules Wash hands with soap and water before handling food Do not smoke while preparing food Handle food with tongs, a spoon or some other utensil which is clean When sneezing or coughing always cover the face with a tissue or the hands and turn away from the food. Wash hands immediately after as they may have been contaminated

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If food has to be left standing in the open for a few minutes during preparation always cover it with a lid, clean cloth or cling wrap

Do not let raw high risk foods touch other foods

Always clean and sanitise utensils and benches/work surfaces used to prepare high risk foods immediately after the food has been prepared

Avoid preparing food for others if you have diarrhoea 4/23/201567

Conclusion Emerging food-borne problems will not be solved by individual countries acting in isolation, no matter how high their levels of expertise and food controlIt is a global issue

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Following steps can be followed to ensure food safety 4/22/201569

Contd..4/22/201570