Food Safety: A Challenge for the Food Science and Technology Community
Food Safety: A Challenge for the Food Science and Technology Community
Dr Gerald Moy
GEMS/Food Manager
Programme of Food Safety
World Health Organization
Food
‘…access to nutritionally adequate and safe food is a basic individual right.’
FAO/WHO World Declaration on Nutrition
1992
“Illness due to contaminated food is perhaps the most widespread health problem in the contemporary world and an important cause of reduced economic productivity.”
Source : FAO/WHO Expert Committee on Food Safety,
Geneva 1983
Our mission:
...improve human healththrough safer food
Our goals:
• Reduce global burden of foodborne disease
• Advocate a human health focus in food production and trade• Minimise the effect of new foodborne hazards• Provide a scientific basis for food safety standards• Raise the importance of food safety as a health issue• Improve countries’ capacities to improve food safety
Number of reported cases of salmonellosis in the USA
0
10000
20000
30000
40000
50000
60000
70000
1960
1963
1966
1969
1972
1975
1978
1981
1984
1987
1990
1993
1996
Source : MMWR
Number of reported cases of foodborne diseases in England and
Wales
0
5,000
10,000
15,000
20,000
25,000
30,000
35,000
40,000
45,000
50,000
1980 1982 1984 1986 1988 1990 1992 1994
CampylobactersSalmonellaeRotavirusShigellaeGiardiaCryptosporidia
Number of reported cases of foodborne diseases
in Japan
02000
40006000
800010000
1200014000
1600018000
1966
1969
1972
1975
1978
1981
1984
1987
1990
1993
1996
Source: Statistics of food poisoning in Japan
Salmonellosis
V.parahaemolyticus
Campylobacteriosis
Cases of foodborne diseases in Japan
02000
40006000
800010000
1200014000
1600018000
1966
1969
1972
1975
1978
1981
1984
1987
1990
1993
1996
Source: Statistics of food poisoning in Japan
Salmonellosis
V.parahaemolyticus
Campylobacteriosis
Number of reported cases of foodborne diseases
in Australia
0
2000
4000
6000
8000
10000
12000
1400019
84
1985
1986
1987
1988
1989
1990
1991
1992
1993
1994
1995
1996
Source : National Notifiable Diseases Surveillance System (NNDSS)
Campylobacteriosis
Salmonellosis
Number of reported cases (per 100 000 population) of
foodborne diseases in Venezuela
0
20
40
60
80
100
120
140
160
1976 1979 1982 1985 1988 1991 1994
Nu
mb
er o
f re
po
rted
ca
ses
per
100
000
po
pu
lati
on
Foodborne Diseases in Developing Countries
Up to 70% of Diarrhoeal Diseases in children under the age of five
• 1.8 million deaths per year due to dehydration
• 4 billion episodes per year
• Millions of related deaths due to malnutrition and disease associated with poor nutritional status
Emerging Foodborne Pathogens
Enterohaemorrhagic E.coli
Campylobacter sp.
Listeria monocytogenes
Vibrio cholerae 0139
Salmonella enteritidis
BSE/nvCJD
UK 175,000
Switzerland
299
Ireland 371 (12)
France 59
Portugal 257 (6)
Denmark (1)Denmark (1)
Germany (6)Germany (6)
Italy (2)Italy (2)
Oman (2)Oman (2)
Falklands (1)Falklands (1)
Canada (1)Canada (1)
Luxembourg 1
Belgium 1
Netherlands 6
Liechtenstein 2
Geographical Distribution of BSEImported and Native cases
Geographical Distribution of BSEImported and Native cases
BSE and vCJD potential spread (exports & travel)BSE and vCJD potential spread (exports & travel)
Live CattleLive CattleLive CattleLive Cattle
Food containing beefFood containing beefFood containing beefFood containing beef
PharmaceuticalsPharmaceuticalsPharmaceuticalsPharmaceuticalsBlood and bloodBlood and bloodproductsproductsBlood and bloodBlood and bloodproductsproducts
Bovine tissueBovine tissueused in gelatinused in gelatinBovine tissueBovine tissueused in gelatinused in gelatin
Human and bovineHuman and bovinetissue used in biologicalstissue used in biologicalsHuman and bovineHuman and bovinetissue used in biologicalstissue used in biologicals
(arrows indicate regions involved in trade)(arrows indicate regions involved in trade)(arrows indicate regions involved in trade)(arrows indicate regions involved in trade)
H5N1- Influenza outbreak Hong Kong 1997-98
The possible emergence of an animal influenza virus
easily transmitted between humans and with a pandemic potential
remains.
The possible emergence of an animal influenza virus
easily transmitted between humans and with a pandemic potential
remains.
Reasons for increasing problems with foodborne diseases
• Population growth• Increase in population at risk
• Increase in consumption of animal products
• Urbanization
• Increase in international trade in food & feed
• Increase in international tourism
Population Growth
Consequences:• more food production• use of chemicals
(pesticides, vet.drugs)• “industrialization” of
food production• potential for
contaminated food0
1000
2000
3000
4000
5000
6000
7000
8000
9000
10000
(million)
19
50
19
70
19
90
20
10
20
30
20
50
Growth of World Population (total)
Source:World Population Prospects, United Nations
AgeingThe Rate of the Elderly (65 years old and over) in G7 Countries (Estimates and Projections)
0
5
10
15
20
25
30
35
40
1950 1960 1970 1980 1990 2000 2010 2020 2030 2040 2050
CanadaFranceGermanyItalyJapanUnited KingdomUnited States
(%)
Source: United Nations,World Population Prospects projection: medium variant
Consequences : Decrease in natural resistance leading to increased risk of falling ill
from foodborne hazards
0
20000
40000
60000
80000
100000
120000
61 65 69 73 77 81 85 89 93 97
Production of Foods of Animal Origin
Production of Foods of Animal Origin
DevelopedDeveloped
DevelopingDeveloping
1000 MT meat1000 MT meat
Food production (animal origin) is increasing in developing countries
Food production (animal origin) is increasing in developing countries
The antimicrobial resistance threat is growing and may soon affect countries where intensive farming techniques for food production are increasingly used.
The antimicrobial resistance threat is growing and may soon affect countries where intensive farming techniques for food production are increasingly used.
Urbanization
Consequences :• longer food-chain • increased
opportunities for food contamination
• survival and growth of pathogens
0
10
20
30
40
50
60
Urba
n po
pula
tion
(%)
1955 1975 1995 2025Source : United Nations,World Population
Prospects, the 1996 Revision
International Trade in Food
1986
1988
1990
1992
1994
1996
0
50
100
150
200
250
300
350E
xpor
t bill
ion
$
Source:Food and Agriculture Organization of the United Nations
International Travel
International arrivals
• 1992 476 million• 1994 545 million• 1995 597 million• 2000 660 million Source : World Tourism Organization
0
100
200
300
400
500
600
700
Nu
mb
er o
f in
tern
atio
nal
ar
riva
ls
1992 1994 1995 2000
More Reasons for increasing problems with foodborne
diseases
• Emergence of new foodborne pathogens
• Industrialized/centralized food production and processing
• Improper food preparation practices
• Better understanding of risks of toxic chemicals
Chemical Hazards
• Food Additives• Residues of pesticides and veterinary drugs• Heavy metals• Aflatoxins and other mycotoxins• Dioxins and PCBs• Radionuclides• Many others
Dietary Intake of Lead by Adults
0 10 20 30 40 50 60 70
Cuba (88)
India (81)
Thailand (87)
Italy (81)
Guatemala (88)
Germany (87)
New Zealand (82)
Belgium (82)
France (83)
Ireland (85)
Hungary (84)
Poland (87)
Japan (88)
Korea, Rep. O f
United Kingdom (88)
Denmark (85)
Turkey (88)
Canada (81)
China (81)
Netherlands (88)
Australia* (85)
Switzerland (88)
Sweden (88)
Finland (88)
Yugoslavia (88)
United States (88)
Mean Weekly Intake (uk/kg body weight)* Median Intake
FAO/WHO Provisional Tolerable Weekly Intake25 ug/kg body weight
Dietary Intake of Lead by Infants and Children
0 5 10 15 20 25
Switzerland (82)
Finland (80)
Poland (85)
Germany (80)
United Kingdom (85)
Sweden* (83)
Phillipines* (83)
Australia ( 85)
Hungary (83)
Cuba (85)
Niger* (83)
United States (88)
Zaire (83)
Guatemala* (80)
FAO/WHO Provisional Tolerable Weekly Intake25 ug/kg body weight
Mean Weekly Intake (ug/kg body weight)
*Median Weekly Intake
Country (most recent year)
Trends in Dietary Intake of Lead by Infants and Children
0
10
20
30
40
50
60
1980 1982 1984 1986 1988
Wee
kly
Inta
ke (
ug/k
g bo
dy w
eigh
t)
Infant (Australia)*
Child (Australia)*
Infant (USA)**
Child (USA)**
FAO/WHO Provisional Tolerable Weekly Intake25 ug/kg body weight
* Median Intake: 1987 data for 95th percentile consumer** Median Intake
Industrial emissions
and effluents
Sewage
Vehicleemission
Agriculturalpractices
Food Safety From Food Safety From Production to ConsumptionProduction to Consumption
Processing
Storage
CookingLivestock
Crops
Seafood
Distribution
Retail
• Microbiological risk• Chemical risk• Biotechnology• Codex• Technology transfer
WHO Strategic planning meeting
Microbiological Risk Assessment Two year process
Selection of experts
Call for data
Hazard Characterization
Exposure Assessment
JEMRAJuly 2000
Peer ReviewJEMRA
May 2001
Risk Characterization
Final Risk Assessment
Public Review
(Joint activity with APH)
Burden
WHAT WE KNOW
WHAT WE NEED TO KNOW
SURVEILLANCE OF FOODBORNE SURVEILLANCE OF FOODBORNE DISEASEDISEASE
DECREASE THE BURDEN?DECREASE THE BURDEN?
Good Hygiene
(Traditional approach)
Mitigation options
(Risk analysis)
Burden
Chemical Hazards in Food
• Global hazard characterisation (JECFA, JMPR)
• Global exposure assessments (JECFA, JMPR)
• Global monitoring and capacity building for
contaminants in food (GEMS/Food)
• Risk management advice to Member States
WHO’s Policy Guidance onWHO’s Policy Guidance on
Foods derived from BiotechnologyFoods derived from Biotechnology
Fears from consumers
Scientific debateTrade and health
disputes
WHO(WHO’s Scientific Advisory Body)
WHO’s Policy Guidance
Codex Alimentarius Commission
(165 Member States)
National legislation in WHO Member States
Possible health and trade disputes in WTO, etc.
Codex Standards and Poverty Reduction- from a developing country’s viewpoint-
Codex Standards(by 165 Member States)
Application to Domestic legislation
(by health sector)
Improvement of Health
Application to export products
(by trade sector)
Safety assuranceand improved access to Importing country 1
Increased foreignexchange earnings
Economic and Social Development & poverty reduction
Note: WTO/SPS Agreement requires its Members States to base their sanitary measures on international standards (i.e. Codex Standards on Food Safety)
Educational and promotional materials