ALICOM 99/12  |
| ALICOM 99/12 |
Conference on International Food Trade
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Assuring Food Quality and Safety: Back to the Basics -
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by |
Kraisid Tontisirin, Songsak Siranujata and Lalita Bhattacharjee, Institute of Nutrition, Mahidol University, Salaya, Thailand |
II. Food Quality and Safety: Integral to Food Security
III. Food Quality and Safety through Community Based Approaches
A. Consumption and dietary practices
C. Health services and caring practices
D. Specific food and nutrition programmes
E. Monitoring and surveillance
IV. International References for Food Quality and Safety
V. Academic Programme Components
IX. Integration into National Policy
1. Food and nutrition professionals have a direct and catalytic role in ensuring nutritional well-being through good quality and safe food for consumers, the community and society at large. That foodborne disease is closely associated with contamination of the food supply is well recognized as an important threat to community health. All countries are now in urgent need of sustainable food quality and safety programmes, which in the long term should enable them to ensure wholesome and safe community and national food supplies in adequate amounts at affordable prices.
2. While much could be done with existing knowledge and technology in this context, substantial research is still required to simplify and standardize laboratory and other methods of investigation to improve information collection, and to develop simple and efficient technologies to reduce food hazards at various levels. In particular, innovative approaches in planning, implementation and training for food control measures can help to ensure food safety and quality for the local consumer, for local markets and export. This indeed calls for coordinated and concerted efforts by national governments, academia, consumer bodies and the industry, often facilitated by international agencies.
3. Academia in this context, through education and training, research and services as well as sensitizing policy formulation, can provide the necessary action base for promoting implementation of educational strategies for assuring food quality and safety.
4. This paper presents an integrated and practical view point on the role of academia in assuring food quality and safety. It will cover the following aspects:
5. Ensuring food intakes, containing all the essential macro and micro-nutrients (vitamins and minerals) in sufficient quantities as well as non-nutrient biologically valuable components through a balanced and diversified diet, is vital if communities are to remain healthy and productive. Families need to obtain and prepare enough food, which along with being nutritious and wholesome, is also free from contamination. For this to be achieved, households need access to adequate supplies of safe food to satisfy the nutritional requirements of every member.
6. World wide, per capita availability of food is projected to increase around 7 percent between 1993 and 2020, from about 2,700 kcal/person/d in 1993 to about 2,900 kcal2. Increases in average per capita availability are expected in all major regions. To support an active healthy life, dietary energy must come from an appropriate proportion of macro nutrients and diverse food sources. Availability and accessibility to food diversification and variety are also essential for overcoming micronutrient deficiencies. Data in Figure 1, for instance, illustrate the available food supply in Asia and the Pacific region coming largely from carbohydrates and to a much lesser extent from protein (FAO, 1999). Lack of adequate food supply, distribution and diversification also gives rise to protein energy malnutrition (PEM) which is widespread among children in much of the developing world. Inadequate public health services and appropriate care are also crucial factors leading to PEM. An estimated 192 million children under 5 years reportedly suffer from symptoms of malnutrition (Figure 2).
7. The entire process of assuring food quality and safety can be viewed as a beginning from adequacy, both in quantity and quality, supported alongside by good quality and safe food. This must be assured at the core of human development, that is the community. Food security is a priority to food safety, and a community based approach can depict this concept. The academia can play its role in all these stages, which collectively contribute to food safety development.
8. Food quality and safety, when seen as an integral part of ensuring food security, entails the proper application of appropriate food science and technologies at all stages of the food and nutrition cycle. The individual/household and community serve as the core which are dependent on each of the factors impinging on their nutrition and health status, eventually leading to food security and safety (Figure 3). Food security is seen to be influenced by several variables. These need to be manipulated to various extents to improve household and community food safety. Solutions will depend on local circumstances, involving participation at local and household levels as well as the larger country context. Integration of food quality and safety within household and community food security thus occurs.
9. Academia, through this community extension cum action research base, can contribute substantially towards enhancing food safety and quality using an integrated approach. An understanding of this community based context and approach is essential in order to address practical food quality and safety concerns which is in essence the basic issue to begin with.
10. At all levels, whether it be the household or community, one of the ways of improving consumption of adequate, safe and good quality food is through the promotion of food based dietary guidelines (FBDGs) as a tool for nutrition communication and action, which can be undertaken by the academia. Most countries in Asia have developed FBDGs, which aim at improving existing dietary practices and enable consumers to think in terms of actual foods rather than nutrients. Eating wholesome and safe quality food is being promoted through FBDGs.
11. Provision of guidance for safe child feeding practices is an area which merits attention. For example, breast feeding that can prevent or curtail enteric pathogenic infections should be strongly supported and promoted through the FBDGs. Appropriate feeding of safe complementary foods in clean utensils should be emphasized. Thorough cooking of complementary foods with minimal delay between cooking and feeding should be ensured through FBDGs. Washing hands before food handling and ensuring hygienic cooking practices are to be promoted. Washing fruits and vegetables, preparation of foods just before eating, appropriate storage of left over foods, protection of foods from pests and protective display of foods are essential practices to be ensured. Germinated grains and flours are not only nutritious, but can be stored for extended periods and are safe for consumption at household and community levels. Safe handling of water should also be included as an element of FBDGs. At the household level, especially in underprivileged rural and urban areas, treatment of water for its safe use is vital, and communities should be educated in this regard.
12. The knowledge basis required for developing and promoting food quality and safety elements in FBDGs also entails close examination of the behaviour of people within the context of community ecosystems. Many agents of diarrhoeal disease survive and even proliferate outside the body, which enhances transmission and perpetuates infection in the community. Life styles, climatic conditions and sanitary factors favour the spread of enteric pathogens and contamination of foods and drinking water, leading to food-borne disease in the community. Customs, beliefs, food taboos and habits must be investigated across cultures and in terms of hazard transmission and spread of infection. The academia can actively mobilize epidemiological research in this regard. Knowledge gained in this way can be suitably used for designing, selecting and recommending strategies for prevention and control of post-harvest food losses and food borne diseases. The behaviour and life styles of mothers and care givers in charge of rearing children, preparing food and managing the home are of crucial importance. Well specified FBDGs herein can serve as important means of improving food safety.
13. Utilization of safe and good quality foods can be facilitated through a well developed system of health services and caring practices, specific food and nutrition programmes according to community contexts and proper monitoring and surveillance of the system.
14. Food quality and safety components can be built into interventions that are designed to be undertaken at community levels as part of the health care services framework wherever possible. These approaches should not merely be "added" to primary health care systems as isolated approaches. Provision of basic services for the rural and urban poor, which has targeted activities such as health, nutrition and literacy, must necessarily include potable water as an essential service which is integral to food safety.
15. Interventions can provide both informational and educational needs of the community. At the local level, vigorous efforts should be made to stimulate the development of consumer groups and ensure that the community is kept aware and involved right from the beginning with steps to implement specific interventions and participate in evaluating the effectiveness of programmes. Information and awareness building should be strongly promoted to bring about necessary, desirable changes in food safety related behaviour in the community. Health services and caring practices must ensure provision of basic hygiene and sanitation measures.
16. Direct and supportive menu components/elements that ensure food quality and safety must be developed under specific food and nutrition programmes. Poor food handling, which often stems from poor environmental sanitation, is well known in the etiology of malnutrition. Children in particular are vulnerable to intestinal infections and even if they survive the infection, the aggravation of their malnutrition may lead to retardation of growth rendering them potentially less productive as adults.
17. Food-health relationships are also affected by sociocultural practices, which may not necessarily be desirable . These need to be improved upon. For example, diarrhoea is not considered to be a health problem unless it is severe. During fevers and infections children are often not given a bath in the belief that it will increase the severity of fever. Food hazards are also not confined to only biological contamination, but may also be due to chemical additives. It was reported that in Nigeria suya (meat on sticks) which was seasoned with mixed spice containing Orange RN, was implicated as a cause of hemolytic anemia9.
18. As part of school lunch programmes, education of children through the provision of safe and wholesome school meals can be ensured. Children can be motivated to become `change agents' through activities and projects on food quality and safety by which the perceived advantage of consuming nutritious food can be well understood. School meals should be hygienically prepared, displayed and served. A multi-sectoral coordination through the community based approach can help to integrate food safety into the nutrition programmes being implemented. The impinging factors of food hygiene and sanitation need to be selected as prime issues to be addressed on a priority basis, especially in underprivileged areas.
19. The academic personnel, teachers and community implementers involved in the entire development process leading to the assurance of safe and good quality food must meet regularly and check periodic progress of the programme/project. An assessment of effectiveness of measures taken must be made by the two groups of both academia and community members. Advantage must be perceived not just by the community workers/nutrition educators/school teachers but primarily by the individual or community for whom the intervention activities are directed.
20. Often in rural and urban settings, innovative progress needs to be made in small scale community food enterprises. Small scale food outlets are vital places where technological solutions and monitoring procedures need to be worked out to improve local food safety. For example, critical control points involved in the preparation, feeding and storage of foods, especially complementary foods, need to be identified. Holding foods at ambient temperatures for long periods of time can lead to propagation of bacteria. Critical points such as high initial contamination, cooking temperatures and time and temperature of holding foods can help to identify various cooking hazards in communities. Community programmes can encourage self organization of community food vendors to facilitate their education, as well as access to credits and other fund raising sources necessary for technological improvements. It is also essential that the proposed intervention be evaluated and that the advantages be compared with traditional practices. A review of risks and/or assessment as necessary must be made. Based on the functions and tasks set, impact indicators may be measured and evaluation collectively undertaken with remedial suggestions made.
21. The food production system, which includes production, processing, distribution, preparation and consumption of food, is related to levels of development, income and socio-cultural characteristics of the community that it serves. These have their own specific food quality and safety problems unique to their situations. Since social and economic factors vary in each system, different strategies for food safety control are required, as in this case, the community.
22. Food production should emphasize home, school and community food production and gardening. First and foremost, it is necessary to ensure safety of food through prevention of contamination during food production. This can be done through use of appropriate measures, as for example, prevention of milk contamination with Brucella sp. can be ensured by vaccination of animals. Levels of pesticide residues can be controlled by proper application and good agricultural practice. Biotechnology disciplines from the university system can be optimally mobilized to produce plants which are more resistant to disease and require reduced use of pesticides. Food biotechnology can also help to meet the ever increasing demand for food. For chemical contamination, prevention would include use of environmental measures to keep their concentrations at safe levels.
23. Academia, through its research activities/developmental programmes, can help in identifying and addressing problems related to safe food access at the community level. Microbiological analysis of chappati samples from urban slums, brought at various stages of preparation and storage, showed high microbial counts. The raw material, food handlers, food equipment and utensil surfaces were factors incriminated in the food contamination4. The principles of sound food quality control must be integrated into the agricultural programmes. In Thailand6 the agricultural production programme includes nutritious food production (especially supplementary foods for young children) and upland rice and soil improvement. Benefits thus accrued are income generation and household food security. Other food production activities at the community level include home gardening, growing fruit, cultivation of legumes and sesame, seeding fish ponds and preventing endemic poultry disease. The food produced, and chicken and eggs obtained therefrom, are wholesome and safe.
24. Food produce, especially at the household and community level, must be consumed within a relatively short time or it may spoil unless preserved and/or processed. Traditional food processing activities, such as drying, roasting, mixing, grinding and packaging, may therefore be strengthened due to their beneficial effects of food quality and safety, apart from improving nutritional quality. Post harvest handling on the farm and storage practices both on the farm and within the marketing system need to be considered. At the level of small scale community/village production, processing, storing or marketing those involved in promoting improved post-harvest activities must also pay attention to social and economic considerations. Poor post harvest storage of staple grains in communities can lead to not only food loss but also to a wastage of resources required to produce food. These resources could be used to diversify diets. The quantity, quality, price and safety of products available to consumers greatly depend on the way they are handled on the farm or community land. For example, poor drying and storage techniques can lead to mycotoxin development.
25. A large proportion of farmers/food producers in several Asian countries includes women, who also play dominant roles in post-production activities. Participatory learning through grass root level marketing studies can help to identify, along with the women concerned, their food safety problems and priorities. Participation in marketing needs to be made viable by improving the access to rural women of child care centres, family planning clinics and maternal and child health (MCH) centres. Focal points established with support of academia and concerned organizations through community based programmes for a wide range of developmental activities, including extension, credit, input distribution, public health and adult education, can help in this regard.
26. Community based programmes, as part of their education and awareness building, should enhance capacities of women and communities to produce and consume good quality and safe food. Because of the inadequacy of scientific and technical knowledge about food quality and safety criteria by the consumers at various levels, community based programme approaches can give a scientific and practical background to the community and public. To do this adequately, it is necessary to gather factual information. Information on food quality and safety must be obtained from various sources and given to the communities/women. Academia, in collaboration with NGOs, government and food industries, have an obligation to ensure food safety and quality for the consumers. They can provide for the benefit of low literate consumers relevant information and guidance and publications on food handling practices. Such information should be made available in appropriate ready-to-use formats and where possible, translated into local languages.
27. It is to be pointed out that consumer perceptions of risk do not necessarily coincide with the actual hazard involved as seen from the scientific standpoint. This is largely because of community constraints with regard to lack of adequate water supplies, access to safe food, household practices, feeding practices, etc. Often, mothers in communities without alternatives patronize the popular street vended foods where harmful food handling practices are rampant. A large proportion of the population derive the majority of their daily food requirements from these sources without regard for the conditions or handling risks involved.
28. Community based food enterprises possess great potential for generating employment and incomes. They grow rapidly because they are strongly oriented to the consumer and supply inexpensive, tasty and traditional food at convenient places and times. There may be a need to develop minimum requirements and standards for community based commercially prepared foods and to consolidate suitable and convenient methods for sampling and testing such foods. Academic inputs from the disciplines of food science and technology, toxicology and nutrition communication are called for. There is a need to promote food control mechanisms not only through improved food quality programs but also by legal measures.
29. It is important that all parties of academia, community, government and non-government, as well as private sectors involved in community based programme development, collectively provide inputs into the food safety management process. A consultative process can be implemented in many ways, ranging from meetings, development of educational documents and food safety management policy. In Thailand, for example, food and nutrition labelling is now mandatory. Additionally, model regulations are also required throughout to control false/misleading claims as well as special regulations on nutrition labels and health claims.
30. As part of international initiatives such as the International Conference on Nutrition (ICN) and World Food Summit (WFS) undertaken in the 1990s, sustainable policies and practices at various levels for improving physical and economic access to sufficient, nutritionally adequate and safe food and its effective utilization are being undertaken. In this regard, the Codex Alimentarius Commission (CAC) serves as a reference for developing successful programmes contributing to food quality and safety3. With the new demands for Codex arising from the Uruguay Round of Multilateral Trade Negotiations, a new set of directions are available for developing a sound scientific basis for standards. Academia can provide greater attention to the prevention and control of food losses and food contamination through its services and research and development programmes.
31. When poor quality or unsafe food enters the international market through export trade, the results often translate into global actions and substantial losses arising from the combination of food spoilage, illness and even death, legal actions and trade curtailment, product recall and loss of product credibility. Hygienic practices in food handling, processing, transport and storage are therefore crucial. Initiatives on food safety thus undertaken by the academia can become an important supportive feature for trade liberalization. Minimum national standards to support the processing of safe food for sale on the domestic market or as food exports have been adopted by the Codex Alimentarius Commission (CAC). Their implementation involves ensuring a sound, wholesome product free from adulteration, correctly labelled and presented.
32. Food safety can be viewed as an essential part of the overall quality of food, for which academia can act as catalysts. Academia may consider providing such inputs in community and industry based interventions in various ways and at various levels. Academia can partner with agencies and governments in the national food control system at any or all stages in the production-consumption chain. Through its training, research and development programmes, contributions can be made to the development of standards for implementing adequate food control systems. Major obstacles affecting the implementation of adequate food control systems include sub-optimum material sourcing, production, packaging, storage, transport conditions and delivery systems. Laboratory studies and collaborative undertakings with the industry can enable setting up norms/standards for materials of good quality, reliable and well fabricated processing equipment and provide assistance in marketing projects.
33. Sometimes toxic substances occur as natural components of foods or are present in the environment where crops grow or animals live. Despite all efforts at good agricultural practices, naturally occurring toxic substances find their way into the food chain often causing disease. To address the concerns arising due to food borne diseases, proper application of appropriate public health and food technologies are required. Their safe and effective use also calls for an understanding of their mechanisms. At the industrial level, application of the Hazard Analysis Critical Point (HACCP) System combined with controls effected by health/food control authorities are effective in assuring safety of food products1. At the domestic level, such control is not always possible and in food service and catering establishments, the possibility for control is also limited. Therefore, food handlers and consumers need to be educated right from the core level of households and communities in the appropriate application of food technologies which can be emphasized in our health education and agriculture extension programmes.
34. The academic programme components can be viewed as a progressive 6 step process in potentially contributing to food quality and safety (Figure 4). Right at the beginning, as it is traditionally known, stands education and training. The other components provided by the academia follow, and find suitable application, eventually leading to national development of a possible safe food system.
35. Only through education and training at various levels can food control authorities, industry and consumers be provided with the necessary information to make decisions upon a sound scientific basis. Academia need to adapt themselves to the approaches required to achieve food quality and safety objectives, with an emphasis on functions that play an increasingly important role in the provision of safe and nutritious diets for populations. This can be best achieved through appropriate need-based training in academic institutions.
36. Formal training is offered in institutions mostly as undergraduate and post graduate programmes and can make valuable contributions in the above context. Programmes in Food and Nutrition Toxicology, Quality Control in the Food Industry, Appropriate Technology for Food Processing and Consumer Protection in Food and Nutrition are relevant examples being offered at the Master's level.
37. The courses offered under these programmes can improve the analytical capabilities of students and interns. For example, contaminant monitoring is an essential element of food safety programmes. Academia can through these courses equip students as potential food safety personnel by providing the necessary data and gain access to laboratories with the capacity to analyze for common causes of food-borne disease. Through such appropriate training, the faculty and student resources can be mobilized and quality assurance protocols and procedures developed, which ultimately lead to strengthening of analytical capacity in wider contexts.
38. Academic programmes can help to ensure good practices in food production, processing and safety control procedures through their inputs in the formal programmes. For example, good practices in processing are vital for sound professional practice of food quality and safety personnel. The quality and safety of food intended for manufacturing or processing can be ensured by applying good manufacturing practices (GMP) and good hygienic practices (GHP) to food processing. This can be inculcated as part of the practical training both in the institution and while providing internship training. Record keeping systems can be well learnt from the internship training, especially while recording results of quality control activities. It is to be realized that all this requires considerable understanding of the technical information related to the food product, processing methods and production facility. Food science and technology are complex disciplines, involving specialized knowledge in a wide range of fields such as chemistry, biochemistry, physical chemistry, microbiology, nutrition, toxicology and related fields. In view of the wide scope of food safety and quality problems, the academia can be periodically trained in developing new food products, new technologies, new food processing methods, testing and food analysis procedures. This would require technical assistance from the FAO, especially in regard to developing countries8.
39. Scientific knowledge and research data in food microbiology and hygiene from academic institutions can be valuably used by Codex to address microbiological hazards of foods. Provision and expansion of quality control services from academic institutions can contribute in part towards achieving the CAC's objectives of protecting human health and facilitating food trade. In order to promote GMP widely as part of food safety development, the academia can contribute to the development of manuals for both the seller and the buyer. This would provide details of many features such as product parameters for quality. Today, with food products being traded over greater distances, formal description of goods is becoming more essential5.
40. When necessary education and training is undertaken, it often results in increased knowledge; it also has to be extended to food inspection, analysis, production, processing and consumption practices. Educational programms are largely evaluated simply by the production of materials and their breadth of distribution. Few efforts have been made to evaluate the effectiveness of the education and training and this needs to be undertaken.
41. The relatively low level of education of the general population poses a barrier to the effective integration of consumer interest in food control. Consumers, especially those of low literacy levels, lack the basic skills, knowledge and abilities required to effectively communicate their problems to food control officials, understand the technical aspects of food safety and quality and gain empowerment to effect change where needed. Academia can, through the development and implementation of relevant consumer education and information programmes, help to overcome these low educational barriers. Through non-formal training courses a mechanism can be instituted to enhance consumer awareness of food quality and safety issues. Academic - community based efforts can be made to maximize educational and information programs and multiplier groups to increase and improve food safety. Women, in particular, can be given non-formal training on setting up food vending facilities. This does may not require specific training, besides domestic experience of preparing food. This aspect can be optimized through provision of scientific but practical training on setting up a food business which offers good quality and safe foods.
42. With regard to bacterial contamination of food which exists as a major source of human disease, academia can provide a variety of tailor-made courses of a non-formal nature. The organisms that produce intoxications are normal environmental contaminants originating from the soil, animals and processing equipment and the personnel involved in food processing and preparation, including inadequate cooking, improper cooling of cooked foods, improper storage, cross-contamination between cooked and raw foods, inadequate reheating, inadequate cleaning of equipment and preparation of food far too in advance of serving. Education of food handlers (both commercial and domestic) in proper handling, preparation, and storage can help in preventing food borne bacterial illness which could form an important part of the practical training and action programmes of academic institutions. Attention needs to be directed towards participatory approaches in relation to food safety at various levels of consumers. Various groups of consumers can also be energized by academic programmes towards taking responsibility for food safety development.
43. Academicians can help to make explicit the multitude of agents and magnitude of protection offered by them against specific toxicants in order to realistically estimate human risks. The National FDA or equivalent body, in consultation with other agencies, is responsible for establishing legal action levels, i.e. the maximum level of a contaminant allowed in foods and feeds, based on economic considerations, technological feasibility, and toxicological risk assessments. Academia can be called upon to sensitize governments through appropriate educational/training programmes. Food and Nutrition Toxicology (both regular and extra-mural) courses can address the safety and regulation implications of food contamination especially with reference to food contaminants (as defined by the FAO/WHO Codex Alimentarius) and their relevance for public health. Naturally occurring toxicants in foods as well as microbial hazards and industrial contaminants are areas of concern which can be studied by academicians. Agricultural production and practices which are the foremost steps in the food chain can be tackled in the above context. The example of food contamination through aflatoxins can be cited as a major form of contamination causing threats in the food chain. Foods mostly incriminated are peanuts, maize, red chilis and milk.
44. In Thailand, between 1993-1995, a National Committee chaired by the Secretary General of the Thai Industrial Standards Institute (TISI) was formulated to address and solve the problems of aflatoxins in foods. The committee was represented by the academia from various disciplines engaged in food technology, agriculture and nutrition programs. Separate sub-committees were subsequently set up to overcome peanut, milk and corn contamination by aflatoxins. Each of the sub-committees was responsible for steering research projects which were especially designed to reduce or eliminate aflatoxin contamination. Specific examples include studies on agricultural production/practices in fruit growing by the Faculty of Agriculture from Khon Khaen University.
45. High priority should be given to research that emphasizes both basic and applied aspects of food quality and safety. Academicians need to pursue the development of simple, inexpensive analytical methods/techniques for all hazardous substances and microorganisms. These should be applicable in wider community contexts so as to offer both cultural and economic advantages. Examples include the detection of food adulteration through simple and affordable portable kits that can be used by households and communities. Similarly, behavioural research can be used to study the consumer acceptability of irradiated foods, especially in countries where it is yet to be widely used.
46. In Thailand, some of the research has emphasized the examination of factors that influence aflatoxin contamination. Designing of fruit growing models with low aflatoxin levels has been undertaken and models have been developed. Training programmes for farmers and peanut growers have been given and fruit growing guidelines have been developed. The TISI has also developed guidelines on good agricultural practices which are to be implemented as national standards. Methods of harvesting and storage of peanuts in order to prevent contamination and post harvest losses have also been developed. The Faculty of Agriculture in Kasetsart University has developed safe and nutritious peanut products, which are now being widely used in the country. Universities in Thailand, in conjunction with industry, have developed ready-to-eat products which are safe, nutritious, with desirable shelf life and consumer acceptability. The transfer of technology from the laboratory level to commercial levels has been made possible through the co-operative efforts of academia and industry. At Mahidol University studies on aflatoxin content of noodles, red chilis and peanuts have been carried out. Peanuts were noted to have a fairly high content of aflatoxin. Studies in eating establishments have also been carried out and the aflatoxin content in prepared dishes has been quantified with remedial measures having been suggested.
47. As part of the regulatory measures, academia has also been active in promoting good agricultural practices among farmers and has been developing a research base, especially for improving food production practices and implementing effective food quality and safety policies.
48. Academic institutions can contribute through their findings on research and development and science-based applications to protect human, animal or plant life or health. The Committee on Sanitary and Phytosanitary measures provides a forum for monitoring the implementation of commitments and for consultations and discussions for matters related to potential trade impact10. The Committee also maintains contact with other relevant organizations and monitors the process of international harmonization. Academia can provide inputs through specific seminars, conduct collaborative missions and engage in technical co-operation projects in this regard.
49. The quality and safety of street foods is still an issue of major concern, due mainly to poor food preparation and handling practices. Several direct associations of street foods with food-borne outbreaks and epidemics have been scientifically established7. Training and education of street food vendors is one of the most effective interventions to assure the safety of street food. Academia, in collaboration with the municipal corporation and civic bodies and food industry/establishments, can periodically organize training for street food vendors and consumers to promote food safety awareness. Hygiene education, particularly as it relates to food handling, can have a major impact on food safety improvement even in the absence of desirable infrastructure and services.
50. Since there are several technological aspects involved in food vending, appropriate technical institutions can provide inputs in several ways appropriate to the needs of vendors. Examples include improvement of water storage and dispensing equipment, hygienic preparation of nutritious foods, innovative designing of food stalls, push carts, etc.
51. Street food vendors can also be mobilized through community based programmes supported technically by academia to be accepted as a legitimate part of the food supply system and subsequently even be included in urban development planning. Engineering and food technology programmes may consider integrating street food vending into their research and service infrastructure.
52. Academic institutions can, as part of their extension programmes/projects, provide analytical or consultancy services to both groups of various economic levels of consumers and the industry.
53. With regard to the requirements of the food industry, institutions can routinely analyze food products, both prepared or processed and materials, for raw material inspection, process control, quality control and presence of specific food contaminants. Data on sources, occurrence, analytical findings, estimated intake from diets, health implications and regulatory provisions can be examined with regard to pesticides, mycotoxins, nitrates, intentional food additives and drinking water contaminants.
54. Consumer counselling can be periodically given or upon request, assistance for consumer redressal can be provided. Academic institutions cannot, however, take up consumer legislation issues, but through regular seminars and workshops can do much to sensitize and mobilize consumers at all levels. Institutions as part of their service delivery can provide information assistance to women's groups for setting up hygienic food vending enterprises.
55. Academia can provide consumer protection services through the establishment of formal rules, especially with regard to hygienic food preparation and service, in co-ordination with the municipal authorities and local councils. Street food vendors, for example, would then require certification from an academic body or institution which might be more valuable and help to maintain higher standards of food quality.
56. Food quality and safety education needs to be made as an integral component of the national food control and education policy. There is need to foster multi-sectoral co-ordination and infra structure for food quality and safety. Food quality and safety instruction should be incorporated into the formal education curricula right from the primary school through to university. The multi-sectoral group overseeing food policy development should ensure that appropriate expertise is involved in curriculum development, particularly for primary schools.
57. Research, being an integral part of national food quality and safety programmes, should periodically provide a review or update of research priorities. Sharing and utilization of research outcomes into national food policies would help to better manage food quality and safety. This would also promote uniform data collection and allow agencies immediate access to up-to-date information. Sharing information across agencies, departments and the industry should then lead to the development of an information system. Close involvement of health, agriculture, education and rural development is necessary.
58. It may be necessary for governments, through the central policy levels, to strengthen national research capacities. This should involve relevant parties, including universities, both public and private (where appropriate), industry and consumers. Partnership can thus be strengthened for national and community capacity building at various levels. Allocating separate funds for this purpose would be required, national food quality and safety goals should be integrated into community based programmes, capital investment in research laboratory infrastructures can be made and training of researchers and improving laboratory maintenance taking into consideration international guidelines should be carried out. Ultimately, a regional approach, if strongly implemented, in researching food quality and safety issues of common concern would prove particularly useful in facilitating safe food trade within and between countries.
1. Promotion and facilitation of country evaluation of the effectiveness of education and training.
Impact of change in areas related to food inspection, analysis, production, food product development (both safety and nutritional components) and consumption needs to be done. There may be a need to standardize evaluation protocols according to country contexts.
2. International support/expertise
International agencies can appeal to governments to strongly focus food safety strategies on specific population groups, namely socially disadvantaged as well as nutritionally vulnerable. A community based approach may be considered to facilitate implementation of the above.
3. Promotion of relevant research
Research priorities should focus on improvement of food quality outcomes and be used as necessary bases for training and restructuring of curriculum. An example cited could be the development of a food safety database which could provide information on food safety activities at local, national and regional levels. This should be communicated to decision makers effectively through usable research findings. Support may then be sought from international bodies for effective implementation through micro and macro level proposals.
4. Need based training
Short term training of street food business personnel through both the formal and non-formal curricula should be developed by academia in co-ordination with industry and governments. Both educational and training materials for low literate audiences should be developed, standardized and implemented for use in area specific communities. Food quality and safety management programmes for various levels of food production personnel in the industry may also be developed.
Close co-ordination of academia with industry for training in hygienic production of food as well as controlling the associated hazards and food losses. Hospitals, hostels and institutions for the elderly should also receive due attention while implementing training for hygienic production/preparation of both normal and therapeutic foods.
A responsible and multi faceted role can thus be effected through educational programmes with an emphasis on food quality and safety. Protection of consumer health and ensuring sound production, good manufacturing and fair trading practices can be achieved through sound preventive approaches which in the long term will prove to be sustainable.
1. FAO/World Health Organization (WHO) 1997. Codex Alimentarius , Suppl. to Vol. 1B, General Requirements (Food Hygiene). Rome. 2nd Ed., FAOSTAT, Rome, 1999.
2. The International Food Policy Research Institute (IFPRI), Food Policy Report, Washington, D.C. 1997.
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