On 7 April 2015, the World Health Organization joins the rest of the international community to commemorate World Health Day. This year’s theme is “How safe is your food? From farm to plate, make food safe”.
This theme highlights the urgent need for government organizations, food businesses and consumers to put measures in place that will improve food safety from the point of production to consumption.
Unsafe food is linked to the deaths of an estimated 2 million people annually and the African Region is without exception. Infants, young children, pregnant women, the elderly and those with an underlying illness are particularly vulnerable. For example, in 2014, there were more than 100, 000 cases of cholera in 22 countries resulting in over 1700 deaths. So far this year, cholera outbreaks in 13 countries have led to over 200 deaths out of more than 13,000 cases. Food contaminated by harmful bacteria, viruses, parasites or chemical substances can lead to a wide range of health problems. This is responsible for more than 200 diseases, including typhoid fever, diarrhea and cancers, among others.
Food can become contaminated at any point of production and distribution, and food producers play a critical role in preventing this. Equally a large proportion of incidents of foodborne disease are caused by foods improperly prepared or mishandled at home, in restaurants, or markets. There is an urgent need for all food handlers and consumers to understand the importance of adopting basic hygienic practices when buying, selling and preparing food to protect their health and that of the wider community.
In Africa, women who primarily prepare food at home are also key participants in small and medium sized enterprises, as owners, managers and workers in food businesses such as cafes, restaurants, small manufacturers, and street vendors. Improving the safety of food and securing the effective management of businesses operated by women is a key concern in public health for the economic, social status and overall standing of women in their communities.
There is also a growing concern over the increase of resistant microorganisms entering the food chain. Food safety serves as a good platform to bring stakeholders together to address antimicrobial resistance. In combating antimicrobial resistance, prudent use of antimicrobials in agriculture, aquaculture, and animal husbandry is critical, as is the case in human medicine. Production of safe food facilitates access to wider markets and improves overseas earnings.
As we commemorate World Health Day, I call upon African governments to prioritise food safety, align policies in agriculture, trade, health, education, social protection and mobilize adequate financial resources to make food safe for all. Setting food guidelines in line with codex standards, operating regional alert mechanisms and early warning systems as well as building and maintaining adequate food systems and infrastructures will contribute enormously towards improving food safety.
Everyone has a role to play in making food safe and I urge food handlers and consumers to be familiar with common food hazards and handle and prepare food safely.
WHO will continue to collaborate with the Food and Agriculture Organization, the World Organization for Animal Health, and other partners to ensure food is safe “from farm to plate” in African Region.
Thank you.