World Safety Food Day- Food Standards Save Lives

Foodborne diseases affect 1 in 10 people worldwide each year and more than 600 million people fall ill and 420 000 die every year from eating contaminated food.

Food, generally, is made up mostly of protein, carbohydrates, fat, and other nutrients. It is a crucial resource that is used to fuel development and essential operations, hence food safety has a critical role in ensuring that food stays safe at every stage of the food chain - from harvest, processing, storage and distribution, all the way to preparation and consumption. As food chains become longer, more complex and globalized, contamination of food leading to foodborne diseases becomes a growing concern. Foodborne illnesses are usually infectious or toxic and often invisible to the plain eye, caused by bacteria, viruses, parasites or chemical substances entering the body through contaminated food or water.

Food and its safety, as we consume them, are essential not only for our bodies but also for the development of the economy. This is because unsafe food when consumed has significant consequences on health and socio-economic development. They can cause various diseases and contribute to other health problems including stunted growth and development, micronutrient deficiencies, non-communicable and infectious diseases as well as mental illnesses.

To prevent food poisoning at home, hands, utensils, and food preparation surfaces should be adequately washed regularly; separating raw foods from ready-to-eat foods and cooking foods to a safe temperature must also be done. Also, refrigeration of perishable foods promptly, safe defrosting of food items, and proper disposal of food items whenever doubt arises. Farmers should ensure that recommended preservatives are used on raw food sites to avoid contamination of such food.

Foodborne diseases are entirely preventable, and everyone can take an active role in preventing foodborne illnesses by staying informed and getting involved, practising safe food handling at home and following WHO's Five Keys to Safer Food: Keep clean, Separate raw and cooked food, Cook thoroughly, Keep food at safe temperatures and use safe water and raw materials.