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Page 1: JESS3 WBG Illustration FoodBorneIllnesses English WebFinal v1pubdocs.worldbank.org/en/705431540221894933/Info...to unsafe food. UNSAFE FOOD THREATENS YOUNG CHILDREN THE MOST Learn

www.worldbank.org/safefoodimperative

Page 2: JESS3 WBG Illustration FoodBorneIllnesses English WebFinal v1pubdocs.worldbank.org/en/705431540221894933/Info...to unsafe food. UNSAFE FOOD THREATENS YOUNG CHILDREN THE MOST Learn

UNSAFE FOODREDUCES HUMANCAPITAL

Food-borne illnesses cost low and middle-in-come economies about $110 billion in lost productivity and medical costs in 2016.

FOOD CAN BE MADESAFER ALL ALONGTHE FOOD CHAIN

Simple investments and changes in the way food is handled from farm to fork can avoid millions of dollars in losses and save millions of people from hardship.

Children under 5 are only 9% of the world’s population, but they suffer almost 40% of food-borne diseases and 30% of deaths related to unsafe food.

UNSAFE FOODTHREATENS YOUNGCHILDREN THE MOST

Learn more about the impact of foodborne illnesses and solutions for safer food inThe Safe Food Imperative: Accelerating Progress in Low- and Middle-IncomeCountries, World Bank, 2019.

SMALL CHANGES CAN MAKE A BIG

DIFFERENCE IN THE SAFETY OF

OUR FOOD

CARROTS VS. STICKSAuthorities should promotecompliance with food safety rules,rather than focusing only oninspection and sanctions.

www.worldbank.org/safefoodimperative

CARCASS IN OPEN AIR VS.MEAT IN AN ICEBOXSimple equipment can help keepmeat at a safe temperatureduring transport.

TIN ROOF VS. LEAKY TARPLow cost infrastructure upgrades can reduce food’s exposure toenvironmental hazards andimprove conditions for vendors.

CLEAN WATER VS. STANDING POOLSKeeping market areas clean andmopped reduces environmentalcontamination as well as diseasevectors and pests.

PRODUCE SOLD IN STALLVS. ON THE GROUNDFood should be kept at least 15 cmoff the ground. Avoiding directsunlight also prevents loss of foodquality and nutrition.

MODERN FOOD CART VS. IMPROVISED FOOD STALLModernizing food carts creates acleaner and safer environmentfor street food.

CHICKEN AND PRODUCEVS. CHICKEN ALONEMeat sales should be done separatelyfrom fresh produce sales to avoidcross-contamination.

CLEAN VS. UNCLEAN FOOD RESTAURANTAdopting and enforcing hygienestandards in restaurants has a directimpact on the safety of food.

TRASH CANS VS. OPEN BURNING OF WASTEProper disposal of waste avoidsattracting bacteria-spreadingvermin and flies.