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BrochurePolicy-makers speak up - For safer food in Asia and the Pacific
Food safety technical toolkit for Asia and the Pacific
2021Also available in:
No results found.Illnesses from unsafe food are estimated to cause 420 000 deaths annually, mostly affecting low- and middle-income countries. Food safety has always been highlighted globally as an important topic. However, the number of casualties indicates that few countries have been able to sufficiently invest in prevention measures. One reason is that food safety cases are often invisible: they are rarely recorded in disease surveillance and food monitoring systems. When the problem is invisible, it is often mistakenly considered as a low priority. That leads to various negative consequences affecting public health, trade, and the economy. In order to emphasize the importance and impact of food safety, and its strong relevance to food security, various high-level officials and policy-makers in Asia and the Pacific have spoken out about the issue. A total of ten countries have discussed why food safety is important for their contexts, how they have improved their situations, and how they have collaborated with the Food and Agriculture Organization of the United Nations (FAO). FAO strives to continue providing assistance to countries to promote food safety, which significantly contributes to achieving many of the Sustainable Development Goals. -
Corporate general interestParasites in foods: An invisible threat
Food safety technical toolkit for Asia and the Pacific
2020Also available in:
No results found.Foodborne parasitic diseases are often neglected in various food safety control systems, even though they can create severe human health problems. Because the production and monetary losses associated with them are often not visible, and the infected animals often show no signs, they are very difficult to detect. Different types of parasitic diseases can be transmitted to humans from pork, fish, freshwater crustaceans, vegetables, eggs of tapeworms, and protozoa. The risks associated with all of them can, however, be avoided through the application of good hygiene, good farming and fishing practices, and the promotion of community awareness. For example, the promotion of a participatory approach and the development of training packages for food business operators would be beneficial in raising awareness within the community. Basic information regarding how the parasites are transmitted and their effects, and any and all preventive measures that each person can take, should be included in communication topics. Food safety authorities can play an important part by using the guidance provided by Codex Alimentarius regarding animal production, food processing, and meat inspection. Furthermore, the development of networks of authorities committed to addressing the problem would help prevent and control the spread of parasitic diseases. -
Corporate general interestBackyard farming and slaughtering – Keeping tradition safe
Food safety technical toolkit for Asia and the Pacific No. 2
2021Also available in:
No results found.The region of Asia and the Pacific has a long history in farming livestock at the household level: this practice is linked with cultural identities and economic development in rural and low-mid socioeconomic communities. Household and village level animal production is well-aligned with the United Nations’ Sustainable Development Goals, and is therefore important to maintain, especially in the most populous region in the world. These practices, however, carry a risk of foodborne pathogens contaminating animal-derived foods as well as the risk of disease transmission from the animal or food to humans. Such risks can be addressed by promoting the adoption and implementation of safe and sustainable practices for home slaughtering among communities. These practices include good animal management practices that promote animal health (e.g. vaccination), practices to be adopted immediately prior to slaughter, the implementation of hygienic measures after slaughtering (including access to appropriate facilities), inspections and waste management. All of these factors have an influence on food safety and will need to be taken into consideration from food safety competent authorities.
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