FAO and WHO Urge All Countries to be More Vigilant About Food Safety

FAO and WHO Urge All Countries to be More Vigilant About Food Safety

July 24, 2007

Recent Food Scares Prove Weaknesses in Food Safety Systems
Around the World

    ROME and GENEVA, July 24 /Xinhua-PRNewswire/ -- The
Food and Agriculture Organization (FAO) and the World
Health Organization (WHO) are urging all countries to
strengthen their food safety systems and to be far more
vigilant with food producers and traders. 

    (Logo:
http://www.xprn.com.cn/xprn/sa/20061102095006-51.jpg )

    Recent food safety incidents, like the discovery of the
industrial chemical melamine in animal and fish feed, or the
unauthorized use of certain veterinary drugs in intense
aquaculture, can affect health and often lead to rejections
of food products in international trade. 

    Such food safety incidents are often caused by lack of
knowledge of food safety requirements and of their
implications, or by the illegal or fraudulent use of
ingredients including unauthorised food additives or
veterinary drugs. 

    During the last 12 months, an average of up to 200 food
safety incidents per month have been investigated by WHO and
FAO to determine their public health impact. Information
about food safety incidents of international significance
was shared with countries through the International Food
Safety Authorities Network (INFOSAN).

    "Food safety is an issue for every country and
ultimately every food consumer. All countries can benefit
from taking stronger measures to fill safety gaps in the
sometimes considerable journey food takes from the farm to
the table," said Dr Jorgen Schlundt, Director of WHO's
Department of Food Safety, Zoonoses and Foodborne Diseases. 

    "Countries are only able to keep their shares in
globalized food markets and the trust of consumers if they
apply internationally agreed food quality and safety
standards," said Ezzeddine Boutrif, Director of FAO's
Nutrition and Consumer Protection Division. "Consumers
have a right to be informed about potential hazards in food
and to be protected against them." 

    Inadequate food safety systems

    Weak food safety systems can lead to a higher incidence
of food safety problems and diseases caused by
micro-organisms such as Salmonella, E. coli, Campylobacter,
and Listeria, by residues of agricultural chemicals
(pesticides, veterinary drugs, etc) and by the use of
unauthorized food additives. Diarrhoeal diseases alone, due
mainly to unsafe food and water, kill 1.8 million children
every year.

    Food production systems in developing countries are
facing a series of challenges: population growth and
urbanization, changing dietary patterns, intensification
and industrialization of food and agricultural production.
Climate conditions, poor sanitation and weak public
infrastructure compound these difficulties. Food safety
legislation in many developing countries is often
incomplete or obsolete or not in line with international
requirements. Responsibility for food safety and control
tends to be dispersed across many institutions.
Laboratories lack essential equipment and supplies. 

    Many developed countries are in similar situations with
fragmented food safety systems that often do not include or
cover primary production where many food safety issues
originate. For example the spread in recent years of new
Salmonella strains in poultry originated in developed
countries and was spread globally through trade. 

    In order to ensure safe food production for their own
consumers and to meet international sanitary and
phytosanitary requirements for food exports, national food
safety authorities should be more vigilant. Producers and
traders should be held accountable for safe food production
throughout the food chain. 

    The rules of the World Trade Organization stipulate
that developed countries help exporting developing
countries to achieve the necessary high level of food
safety for international trade. This assistance should
contribute to building or strengthening integrated national
food safety systems covering the entire food chain. This
often requires long-term multi-billion dollar investments
and technical advice. 

    FAO and WHO Activities in Support of Food Safety

    FAO and WHO are supporting national governments to
improve the institutional set up and the performance of
food inspection, enforcement, laboratory analysis and
diagnosis, certification, food-borne disease surveillance,
emergency preparedness and response. They also provide
scientific advice on many food safety issues such as food
additives, chemical and microbiological contaminants, and
agro-chemical residues. 

    The Codex Alimentarius Commission established by FAO
and WHO develops science and risk based food safety
standards that are a reference in international trade and a
model for countries to use in their legislation. The
application of these standards and guidelines would ensure
food safety and consumer protection.

    All press releases, fact sheets and other WHO media
material may be found at: http://www.who.int .

    For further information, please contact:

    Erwin Northoff
    Media Relations
    FAO
    Tel:    [phone]
    Mobile: [phone]
    Email: [e-mail]

    Christine McNab
    Communications Department
    WHO
    Tel:    [phone]
    Mobile: [phone]
    Email:  [e-mail]