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Reduction of food-borne hazards, including microbiological and other with emphasis on emerging hazards

Country Paper proposed by Liberia

Year of publication 2002

Author Nutrition Division

Product type Meeting

Edition 1

Synopsis (short abstract) As Designated National Authority on Food Safety of Liberia, our aim is to increase public awareness of the risks of food poisoning and the preventive measures that can be taking throughout the food chain And also to protect the health of people consuming Liberian food at home or abroad whilst helping to maintain and enhance the reputation of its food related industries. Our constraint is the lack of Food Analytical Laboratory in Liberia for food quality control due to the war. Food saf ety and the protection of the health of consumers have become international issues, forcing most developed countries to exam how they ensure the safety of their food supply. As we gathered in this workshop we would like to state here that our role to integrated approaches to the management of food safety throughout the food chain is to: Educate consumers and communicate risks, Convince industry that it owes the responsibility to produce and provide safe food. Develop an effective inspection service from farm to fork. Get every food business to recognize the importance of food safety and to make it our integral part of their business.

Meeting symbol GF CRD Liberia-1

Language English

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    Tanzania has had two cases of foodborne hazards which had great consequences of the economy of the country and which we will wish to share with the other countries participating in this important world food safety forum. All the cases involved European Union (EU) ban on imports of fish, the Nileperch, harvested from Lake Victoria, which is jointly shared between Kenya, Tanzania and Uganda. In this presentation, we shall point out how the precautionary approach applied by EU was resolved through the assistance of WHO and implementation of the food safety and quality interventions at all levels of the food chain in a very sustainable and ethical way.
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    Statistical Information on Food-borne Disease In Europe microbiological and chemical hazards 2002
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    Foodborne disease caused by microbiological hazards is a large and growing public health problem. Most countries with systems for reporting cases of foodborne diseases have documented significant increases over the past few decades in the incidence of diseases caused by micro-organisms in food, including Salmonella spp., Campylobacter jejuni, Listeria monocytogenes or E. coli O157 among others. Chemicals are a significant source of foodborne diseases, although effects are often difficult to link with a particular food. Chemical contaminants in food include natural toxicants such as mycotoxins or environmental contaminants such as dioxins, mercury, lead, and radionuclides. Food additives, pesticide and veterinary drugs are widely used too and it is essential to assure that these uses are safe. Surveillance of foodborne disease and food contamination monitoring are essential tools for risk assessment. For this reason main efforts are directed to the development of adequate meth ods of surveillance of foodborne diseases and food contamination monitoring to provide the necessary data for quantitative microbiological and chemical risk assessment. This paper presents both data on foodborne diseases in the European Region and information on chemical contaminants, additives and residues in foods that may have an adverse impact in health. Future directions to prevent both microbiological and chemical hazards are discussed.
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