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FOOD SAFETY IN ASIA – SITUATION ANALYSIS
Prof. Dr. Faqir Muhammad Anjum (T.I.)
Dept. Food Science , Nutrition & Home Economics
GC UNIVERSITY FAISLAABAD
1
WORLD POPULATION AND FOOD SECURITYWORLD POPULATION AND FOOD SECURITYWorld population is increasing at alarming pace
It is expected that around 2030, the number of
humans living on earth will be around 8,000 million
2 out of 3 people will live in towns and cities
Over next 20 years, demand in food will rise
significantly so food production will need to increase
by 60% and food losses are needed to be controlled
Developing countries will have the major role in
contributing to this massive increase of food demand
4
SAARC countries accounts for 23 percent of the world’s population, but generates hardly two percent of global income
Housing 40 percent of the world’s poor (living on less than US $1 a day)
35 percent of the world’s under-nourished, the Region has the highest concentration of poverty and hunger in the world
About 35 per cent of the peoples in Bangladesh, 25 per cent in Sri Lanka and 20 per cent each in India and Nepal are undernourished
The achievement of this task, will necessitate more water, more efficient use of land, better workforce and adequate application of fertilizers
Needs to be bolstered by more pro-active approaches which provide food safety nets for the very poor
4
CONTRIBUTION OF FOOD SAFETY TO FOOD SECURITYCONTRIBUTION OF FOOD SAFETY TO FOOD SECURITY
Contributes to improve nutritional and health status of population thereby increasing productivity and livelihoods
Reduces public health cost through a decrease in food borne illness among vulnerable population
Reduces food losses resulting in increase availability, stability and utilization
Increase national and international market access, increasing purchasing power resulting in beneficial effects on farmer, food business and consumer
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Countries Contribution of Ag. to GDP (%)
Ag. labour force as % of total labour force
Poverty headcount ratio at $2 a day (PPP) (%)
% of undernourished population
Afghanistan 40 59.8 na naBangladesh 19.1 45.21 81.33 27Bhutan 21.9 96.71 49.49 NaIndia 19.0 55.75 75.59 21Maldives 6 15.33 na naNepal 32.9 87.73 77.57 16Pakistan 20.4 41.33 60.31 26Sri Lanka 13.2 47.27 39.74 19Total - 53.7 73.40 -
Economic Overview Agriculture holds a central place in all South Asian economies,
except for Maldives Moreover, this sector employs more than half of the labour force
in South Asian countries, reaching 97% in Bhutan
6ADB (2009)
FOOD SECURITY SITUATION IN SOUTH ASIA
99
Reasons for Persistent Food InsecurityAn important reason for the persistent food insecurity in
the Pakistan is the low productivity of crops and livestock as compared to that in many developed countries
The investment made in agriculture research as a percentage of agricultural GDP has been declining in Pakistan from a very low base
Pakistan have badly neglected investment for maintaining their vital irrigation infrastructure which has led to its rapid deterioration
There is also great potential for improvement in poverty and food security by investing in development of improved technology and making it available to poor farmers
(Etienne, 2009)
12
Here’s what’s happened to some key farm commodities so far in 2010…Corn: Up 63% Wheat: Up 84% Soybeans: Up 24% Sugar: Up 55%
HIGH & VOLATILE FOOD PRICES LIKELY TO CONTINUE
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FOOD SAFETY Assurance that food will not cause harm to the
consumer when it is prepared and/or eaten according to its intended use.
Food safety providesSafe NutritiousWholesome
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Food safety governing national productivity
Community health
Food security for millions in the world
Increased incidence of food-borne illness worldwide
LIFE CYCLE STAGES OF FOOD PRODUCTION AND SAFETY RELATED ISSUESLife
Cycle Stages
Production Transportation Processing/ Storage
Supply outlet
Consumption Disposal
Food Safety Issues
Chemical residuesContaminations
ContaminationSpoilage
Preservatives Additives Enzymes
SpoilageContamination
Food born pathogens
Contamination
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EVERYONE PLAYS A ROLE IN FOOD SAFETYEVERYONE PLAYS A ROLE IN FOOD SAFETY
Food contamination can occur at any stage - Farm to table Everyone plays vital role in food chain
Farmer Processor vendor consumer
Women are primary targets for food safety education as they are responsible for household meals
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SAFETY STATUS OF FOODSSAFETY STATUS OF FOODSPesticide residues on food
Food additives also creating toxicity
Chemicals produced during food processing
Heavy metals Arsenic, lead
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Toxicity from packaging material
Use of non food grade colours
Use of sewage, sludge, polluted water in vegetable
fields
Untreated waste water from industries
Poultry, beef and mutton – feed additives, antibiotics
Clean water is unavailable to both urban and rural
populations
COST OF FOODBORNE ILLNESSESOutbreaks caused by contamination in the food and feed
supply are costly toThe Consumers,Food & Feed IndustriesHealth Care Industry.
A 2012 study using an enhanced cost-of-illness model estimated that the aggregated cost of foodborne illness is $77.7 billion per year.
USDA-Economic Research Service (ERS) estimate that the annual (In June 2011) economic cost of Foodborne illness and Premature death caused by
Salmonella is $2.7 billion and E. coli O157 is $489 million.
FOODS COMMONLY RESPONSIBLE FOR MOST FOOD BORNE ILLNESS Nor virus: oysters and other shellfish Salmonella: eggs, poultry, meatCampylobacter: poultry, raw milk E. coli O157: Ground beef, leafy greens, raw milk Vibrio: raw oysters, water Listeria: meats, unpasteurized soft cheesesHepatitis A virus: shellfish.
FOOD SAFETY:CURRENT SITUATION
More than 3.4 million people die each year from water, sanitation, and hygiene-related causes.
Nearly all deaths, 99 %, occur in the developing world.
780 million people lack access to an improved water source; approximately one in nine people. (FDA Update October 25 , 2013)
Every 21 seconds, a child dies from a water-related illnessThe majority of illness is caused by fecal matter
The Centers for Disease Control estimates that325,000 Americans are hospitalized/year from food poisoning5,000 resultant deaths.
TOP TEN RISK FACTORS FOR HEALTHRisk Factors No of deaths/year
1.Diets 678,2822.Smoking 465,6513.High Blood Pressure 442,6564.High Body Mass Index 363,9915.Physical Inactivity 234,0226.High Blood Sugar 213,6697.High Total Cholesterol 158,4318.Ambient Air Pollution 103,0279.Alcohol Use 88,58710.Drug Use 25,430
STATUS OF FOOD SAFETY IN ASIAThe food production, processing, and marketing system in
Asia is poorrange from small-scale to large-scale, with products passing
through multiple tiers of handlers and middlemen in the market chain.
Inadequate facilities and infrastructure Lack of knowledge, (modern technologies and practices)
Cont…Little appreciation for
Good hygienic practices (GHP)Good agricultural practices (GAP)Good manufacturing practices (GMP)
This sector of the food industry presents unique challenges in food safety, especially hygiene and sanitation
CHALLENGES IN ASIA Food legislation Food control management Inspection services Laboratory services Information Education Communication Training
FOOD SAFETY SITUATION IN BANGLADESH
Food is the major source of human The importance of food safety stems from:
Food being the primary mode of transmission of infectious disease;
In Bangladesh >90 % tube wells of 61 districts (out of 64) are contaminated with arsenic.(WHO)
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FOOD SAFETY IN PAKISTANThe total extent of the food-borne disease problem in the
developing world (SAARC countries Particularly Pakistan) is likely higher.
Difficult to estimate since its victims often cannot track down the cause and do not seek medical attention
Medical systems are ill equipped to monitor outbreaks
Food-borne diseases such as cholera, diarrhea and Hepatitis A, it is here that the real tragedy manifests itself
(FAO, 2010)
39
Diarrhea - most common symptom of food-and water-borne illnessesmajor cause of malnutrition in infants and
young children. 1.5 billion children under 4 and 5 years are
affected by diarrheal diseases annually3 million die prematurely, mainly in developing
countries like PakistanFor adults, the number of deaths may be less
Pesticide residues in cauliflower collected from Gujranwala
PesticidesRange
(mg/kg)Contaminated
SamplesNot
DetectedSamples above MRL
Contamination Rate %
Deltamethrin ND-0.554 8 2 5 80
Permethrin ND-0.855 7 3 3 70
Cypermethrin ND-0.260 6 4 4 60
Chlorpyrifos ND-0.106 5 5 4 50
Perfenofos ND-0.167 6 4 5 60
Triazofos ND-0.189 5 5 4 50
Dimthoate ND 0 10 0 0
Endosulfan ND-0.133 5 5 3 50
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Pesticide residues in cauliflower collected from Faisalabad
PesticidesRange
(mg/kg)Contaminated
SamplesNot
Detected
Samples above MRL
Contamination Rate %
Deltamethrin ND-0.684 9 1 5 90
Permethrin ND-0.124 2 8 1 20
Cypermethrin ND-0.604 9 1 5 90
Chlorpyrifos ND-0.348 9 1 3 90
Perfenofos ND-0.872 8 2 4 80
Triazofos ND-0.412 2 8 1 20
Dimthoate ND-0.295 7 3 1 70
Endosulfan ND-0.325 6 4 5 60
50
Pesticide residues in cauliflower collected from Multan
PesticidesRange
(mg/kg)Contaminated
SamplesNot
Detected
Samples above MRL
Contamination Rate %
Deltamethrin ND-0.336 9 1 6 90
Permethrin ND-0.068 5 5 0 50
Cypermethrin ND-0.371 10 0 5 100
Chlorpyrifos ND-0.295 6 4 5 60
Perfenofos ND-0.332 10 0 5 100
Triazofos ND-0.150 8 2 5 80
Dimthoate ND-0.245 10 0 5 100
Endosulfan ND-0.137 7 3 4 70
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Heavy metal residues in cauliflower collected from FaisalabadLead
(0.3 MRL) Cadmium (0.2 MRL)
Nickel(5.0 MRL)
Mercury(0.03 MRL)
0.522bc 0.297a 0.042d 0.037ab
0.262e 0.031de 0.356b 0.041ab
0.536bc 0.208bcde 0.206c 0.011bc
0.041f 0.436abc 0.032d 0.003c
0.272e 0.136cde 0.037d 0.030abc
0.643ab 0.004e 0.026d 0.003c
0.526bc 0.419abc 0.052d 0.059a
0.740a 0.569a 0.526a 0.042ab
0.340de 0.460ab 0.521a 0.053a
0.433cd 0.320abcd 0.619a 0.054a
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Heavy metal residues in cauliflower collected from Multan
Lead(0.3 MRL)
Cadmium (0.2 MRL)
Nickel(5.0 MRL)
Mercury(0.03 MRL)
0.299d 0.266c 0.496ab 0.031de
0.635abc 0.630ab 0.343b 0.043bcde
0.772a 0.740a 0.025c 0.054abc
0.568abc 0.567ab 0.528ab 0.058abc
0.528c 0.499b 0.004c 0.046bcd
0.552bc 0.533b 0.559a 0.074a
0.749ab 0.276c 0.572a 0.024e
0.274d 0.468b 0.053c 0.063ab
0.207d 0.145c 0.556a 0.041cde
0.594abc 0.208c 0.359b 0.044bcde
53
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STRATEGIES TO ENSURE FOOD STRATEGIES TO ENSURE FOOD SAFETYSAFETY1. Development of national food safety policies and
infrastructure on the basis of local needs assessment
2. Food legislation and enforcement
3. Increasing awareness of food processing technologies
4. Education of households/consumers in hygienic handling
5. Improving the hygienic quality of street-vended food
6. Epidemiological surveillance
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7. Accelerate agricultural growth and inclusiveness
8. Bolster public and private investment in agriculture
9. Bridge yield and employment gaps
10.Strengthen integrated management of natural resources
and inputs
11.Promote participatory research and eco-technologies
12.Strengthen conservation and utilization of natural
resources
13.Establish climate change management programs
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Genetic Engineering
Irradiation of food
Modified-atmospheric packaging
NEW TECHNOLOGIES TO IMPROVE NEW TECHNOLOGIES TO IMPROVE FOOD SAFETYFOOD SAFETY
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1- PUNJAB FOOD AUTHORITY1- PUNJAB FOOD AUTHORITY2- UNIDO DIPLOMA PROGRAM 2- UNIDO DIPLOMA PROGRAM IN FOOD SAFETY IN FOOD SAFETY 3-PUNJAB PURE FOOD LAW 2011 3-PUNJAB PURE FOOD LAW 2011
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PUNJAB FOOD PUNJAB FOOD AUTHORITYAUTHORITY
Punjab Food Authority has been established under the "Punjab Food Authority Act 2011" to ensure availability of safe and wholesome food for human consumption.
The basic purpose is to lay out standards for food articles and to regulate their manufacturing, storage, distribution, sale and import.
UNITED NATIONS INDUSTRIAL DEVELOPMENT ORGANIZATION
PGDC is being supported by European Union (EU) funded Trade Related Technical Assistance (TRTA II)
Program and implemented by United Nations Industrial Development Organization (UNIDO)
Which aims at strengthening the capacity of Pakistan to participate in international trade.
CONCLUSIONFood should be considered as a public health issue
not only an agricultural and/or trade commodityFood Safety has to be seen by the public health
community as an essential public health function. Food safety must be integrated along the entire
food chain, from farm to table, with the three sectors government, industry and consumers—sharing responsibility.
It is necessary that food safety forms an essential component of health-based nutrition policies and nutrition education.