Diseases caused by unsafe food claim an estimated 2 million lives globally each year. The World Health Organization (WHO) in the Western Pacific Region marks World Health Day (7 April) this year by urging governments, the food industry and consumers to observe food safety to save lives and improve global health.
"Food safety assurance is the responsibility of all stakeholders along the food chain from farm to plate," says WHO Regional Director for the Western Pacific Dr Shin Young-soo. "Food producers, manufacturers and traders need to take responsibility for the safety of food they produce and trade while consumers must take preventive measures and follow good food safety practices."
Unsafe food containing harmful bacteria, viruses, parasites or chemical substances, causes more than 200 diseases – ranging from diarrhoea to chronic diseases such as cancers. Unsafe food creates a vicious cycle of disease and malnutrition, particularly affecting children and older people.
Food safety in the Western Pacific Region
Ensuring food safety in the Western Pacific Region is a challenge due to rapid economic development, increase in travel and trade and some countries' limited capacity to ensure food safety. Diseases caused by unsafe food impede socioeconomic development by straining health-care systems, and harming national economies, tourism and trade. Food supply chains increasingly cross national borders, as such, collaboration between countries is essential to ensure food safety.
Lost export opportunities, business closure and loss of reputation have severe economic impact. In addition, the hidden cost to national economies due to absenteeism, reduced productive capacity and reduced income of the poorest population can be immense. These in turn may compromise a country's ability to achieve the Millennium Development Goals.
Serious disease outbreaks caused by unsafe food have occurred in our Region over the past 10 years. Examples include the contamination of infant formula with melamine in 2008 which affected 51 900 infants in China and resulted in six deaths.
Following the earthquake and tsunami in Japan in 2011, the Fukushima nuclear power plant reactor leaked on 23 March 2011 and radio-nuclides spread into the soil, atmosphere, food and water. Excessive levels of radioactive iodine were found in raw milk and vegetables.
In August 2013, protein concentrate products from New Zealand were internationally recalled due to potential contamination with Clostridium botulinum bacteria. This impacted heavily on New Zealand's economy, as dairy exports contribute NZ$ 11 billion or 7% of the gross domestic product.
WHO response
WHO facilitates global prevention, detection and response to public health threats from unsafe food. WHO works to achieve consumer trust in national authorities and confidence in the food supply.
In the Western Pacific Region, WHO's work is guided by the Western Pacific Regional Food Safety Strategy 2011–2015. WHO together with Food and Agriculture Organization of the United Nations is managing the International Food Safety Authorities Network (INFOSAN)—a network for rapid exchange of information during food safety events of international concern. WHO has also developed "Five Keys to Safer Food" and other food safety guidance.
WHO also provides independent scientific assessments on microbiological and chemical hazards that form the basis for international food standards, guidelines and recommendations, known as the Codex Alimentarius, to ensure food is safe wherever it originates.
"Protecting consumers from the risk of food poisoning and foodborne diseases is a prerequisite for food security and a key component of health security," said Dr Shin.