Presentation by Silvia Alonso, Delia Grace, Kristina Roesel, Namukolo Covic and John McDermott at the 9th annual Africa Day for Food and Nutrition Security, Dar es Salaam, Tanzania, 4 December 2018.
FAIRSpectra - Enabling the FAIRification of Spectroscopy and Spectrometry
Sustained food safety action for improved nutrition and health of Africans
1. Sustained food safety action for improved
nutrition and health of Africans
Silvia Alonso, Delia Grace, Kristina Roesel, Namukolo Covic
and John McDermott
9th
annual Africa Day for Food and Nutrition Security
Dar es Salaam, Tanzania
4 December 2018
2. Presentation
Why food safety in LMIC matters
Food safety and nutrition
What works on food safety
Strategic direction for food safety in Africa
3. Background paper
3
Public 7 December 2018 at:
https://hdl.handle.net/10568/98385
http://a4nh.cgiar.org/
https://www.ilri.org/
4. Food Safety critical to ACHIEVING the SDGs
Food safety is integral to:
Food safety (practice) contributes to:
4
Food safety is integral to the SDGs
The lack of explicit attention to food safety in the SDGs stems from the low evidence base on the burden
of foodborne disease and the overall low awareness of development practitioners about the economic
significance of unsafe food.
6. India: 100 million cases per year
economic costs USD 12 to 55 billion
By 2030 – increasing from 1 in 12 to 1 in 9 people
illness/year (ILRI and WUR 2018)
Estimates of numbers of current
foodborne disease per year in India
It will get worse before it gets better
Hoffmann et al. (2018)
8. Domestic costs may be 20 times trade
costs
Cost estimates for 2016 (US$
billion)
Productivity loss 95
Illness treatment 15
Trade loss or cost 5 to 7
‘Productivity Loss’ =
Foodborne Disease DALYs x Per Capita GNI
Based on WHO/FERG & WDI Indicators Database
Illness treatment =
US$27 x # of Estimated foodborne illnesses
Trade loss or costs =
2% of developing country high value food exports
9. Where food safety and nutrition meet
Disease interferes with food intake and utilization
Some food safety hazards may decrease food nutrient content
(e.g. adulteration)
Some food safety hazards
associated with stunting via
various pathways (e.g. aflatoxins)
Some of the most nutritious
products are also the less safe
(animal-source foods)
11. Problem: fresh foods in wet markets
Painter et al. (2013); Sudershan et al. (2014); Mangan et al.
(2014); Tam et al. (2014); Sang et al. (2014); ILRI (2016)
13. We can’t regulate our way to food safety
Regulations are needed but not enough
100% of milk in Assam doesn’t meet standards
98% of beef in Ibadan, 52% pork in Ha Noi, unacceptable bacteria
counts
92% of Addis milk and 46% of Nairobi milk had aflatoxins over EU
standards
36% of farmed fish from Kafr el Sheikh exceed one or more MPL
30% of chicken from commercial broilers in Pretoria
unacceptable for S. aureus
24% of boiled milk in Abidjan unacceptable for S. aureus
14. We can’t modernise our way to food safety
Modern retail growing, traditional persisting
Supermarketization is slower than thought
Formal sector food is not always safe
Modern business models have often run into problems
– Co-ops, abattoirs, market upgrades
15. 15
0
10
20
30
40
50
60
70
80
90
100
Poor total bacteria Unacceptable total
bacteria
Unacceptable
faecal bacteria
Unaccpetable
Staph
Unacceptable
listeria
Any unacceptable
Supermarket
Wet market
Village
Pork in Vietnam
ILRI, 2013
16. We can’t train our way to food safety
Capacity building useful if incentives in place
Many actors are well intentioned but ill informed
Small-scale pilots show short-term improvements
Smallholders have been successfully integrated into export chains
But domestic Good Agricultural Practice (GAP) has limited effect
– In 4 years, VietGAP reached 0.06%
– In Thailand, GAP farmers have no better
pesticide use than non-GAP farmers
17. Contains spoilers!
•Size of investment does not match food safety burden
•Most investments by few donors
Substantial focus on
•National control systems
•Exports and other formal markets
•Chemical hazards
Little focus on
•Market-based and demand-led approaches
•Informal sector where most foods are sold
•Biological hazards and risks to human
Forthcoming
December 2018
18. 1. Health first: Better address the
health of domestic consumers
dependent on informal markets
2. Risk-based: Build capacity for well-
governed, evidence- and risk-based
food safety systems
3. Market-led: Harness marketplace
drivers of progress on food safety
Call to action!
19. Pull approach
(demand for safe food)
Push approach
(supply of safe food)
Consumers recognize
and demand safer
food
Value chain actors
respond to demand
and incentives
Inform, monitor and
legitimize value chain
actors
Build capacity and
motivation of
regulators
Consumer campaign
for empowered
consumers
The threefold path to safe food
Enabling environment
20. Take-home messages
Huge (and understated) health burden of foodborne disease
Huge (and understated) economic burden of foodborne
disease
Foodborne disease and food safety affect nutrition through
multiple pathways
Little attention to food safety in in-country markets
Interventions successful in short term
Long-term, wide-reaching impacts likely require:
o Training and technology
o Incentives
21. Background paper
21
Public 7 December 2018 at:
https://hdl.handle.net/10568/98385
http://a4nh.cgiar.org/
https://www.ilri.org/
22. This presentation is licensed for use under the Creative Commons Attribution 4.0 International Licence.
better lives through livestock
ilri.org
Hinweis der Redaktion
The lack of explicit attention to food safety in the SDGs stems from the low evidence base on the burden of foodborne disease and the overall low awareness of development practitioners about the economic significance of unsafe food.
Two-thirds of human pathogens are zoonotic; many of these transmitted via animal source food (salmonellosis, EHEC, Cryptosporidium)
Animal-source food single most important cause of foodborne disease
Many foodborne diseases cause few symptoms in animal host (chicken and S. enteritidis, calf and E. coli O157:H7, oysters and V. vulnificus)
Many zoonotic diseases controlled most effectively in animal host/reservoir
Recent studies shown pre-‘harvest’ stage most important for controlling foodborne pathogens
Pathogens in pig meat in Vietnam – similar findings for milk in India, milk in Kenya, meat in Nigeria, meat in Gambia