Health

Safe food should be a priority, says WHO

Safe food should be a priority, says WHO

Safe food should be a priority, says WHO

Food safety in our part of the world is not on the priority. It is almost like ensuring hygiene in Indian railway’s general compartments. Thousands of people lose their lives on monthly basis in many parts of the country merely due to lack of food safety.

Now the World Health Organisation(WHO) has taken note of this important issue and has asked impoverished South East Asian region to actually make food safety a priority in their nations.

The World Bank has concluded after extensive research that more than 700,000 children die in the South-East Asia region every year due to diarrhoea and several other diseases caused by the impure food and water.

whole grain foodWorld Health Organization bosses are excited with the report. “Bacteria, viruses, parasites, chemicals, and other contaminants in our food can cause over 200 diseases ranging from diarrhoea to cancer. New and emerging threats such as climate change and its impact on food production; emerging biological and environmental contamination — all Apose challenges to the safety of our food” says Poonam Khetrapal Singh, regional director, WHO South-East Asia in a statement.

While talking about it she says, the countries must put in place comprehensive food safety policies and stringently implement it across the food chain. Khetrapal said food safety is one of the key focus areas under the International Health Regulations — IHR 2005 — which includes events of all public health emergencies of international concern that involve contaminated food and outbreaks of food borne diseases. She informed that the WHO and the United Nations Food and Agriculture Organization (FAO) have established the International Food Safety Authorities Network (INFOSAN) to rapidly share information during food safety emergencies.

The study says that WHO will support such efforts. “WHO supports countries to prevent, detect and respond to food borne disease outbreaks using the Codex Alimentarius, a collection of international food standards, guidelines and codes of practice. “Codex provisions concern the hygienic and nutritional quality of food, including microbiological norms, food additives, pesticides and veterinary drug residues, contaminants, labelling and presentation, and methods of sampling and risk analysis — covering all the main foods and processes,” she said.

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