Safe Food, Fair Food: Reducing health risks from animal source foods

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Overview poster of the collaborative Safe Food, Fair Food project (http://safefoodfairfood.wordpress.com)

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Safe Food, Fair Food: Reducing health risks from animal source foods

  1. 1. Safe Food, Fair Food Reducing health risks from animal source foods Background At least 2 billion cases of diarrhoea per year (up to 90% attributed to food); 2008—2015 1.5 million children under 5 die from diarrhoeal disease (80% in South Asia and Africa); Animal source foods most important source of foodborne diseases; Milk, meat and fish crucial to nutrition and livelihoods of the poor; In sub-Saharan Africa, more than 80% of animal source foods are marketed informally; Small-scale producers dominate informal markets. Approach The project adapts risk-based methods for food safety in informal markets. Risk analysis or risk-based decision making is the gold standard for food safety management; it is based on evidence not perceptions. Structured analysis often shows that the risks of informally marketed food are not as high as they are perceived. Findings phase 1 • Informal markets form integral part of African economies; • Although hazards are often common in informal markets, risks to human health are not necessarily high; Phase 2 expands the achievements of the first phase by addressing selected high-potential value chains and regional policy and education. Together, improved policy and practice will lead to tangible benefits for smallholders and other value chain actors, including poor consumers. • Risks in informal food chains are under-researched; • Participatory methods are useful in studying food safety risks in informal food chains; • Food safety needs multi-disciplinary (one health) and multi-sectoral approaches; • Risks vary and may not be as serious as perceived: food safety policy should be based on evidence not perceptions; Pictures • Simple interventions could lead to substantial improvements: potable water, electricity, training, standards, appropriate and hygienic supervision; • Comprehensive jointly developed and implemented policies are prerequisites for food safety assurance. Figure 2: Participatory risk analysis proof of concept in informal value chains Phase 2 expected outputs Figure 1: We aim to improve the livelihoods of poor producers and consumers Rakuno Gakuen University, Japan Sokoine University of Agriculture, Tanzania University of Ghana , Ghana University of Hohenheim, Germany University of Nairobi, Kenya University of Pretoria, South Africa Addis Ababa University, Ethiopia Agricultural Research Institute of Mozambique Biosciences eastern and central Africa-Hub, Kenya Centre Suisse de Recherches Scientifiques en Côte d’Ivoire Federal Institute for Risk Assessment, Germany Freie Universität Berlin, Germany Makerere University, Uganda Kristina Roesel k.roesel@cgiar.org ● Box 30709, Nairobi 00100, Kenya ● ilri.org - www.safefoodfairfood.wordpress.com This document is licensed for use under a Creative Commons Attribution – Non commercial-Share Alike 3.0 Unported Licence. February 2013 • Food safety and economic assessments of 4 value chains: Dairy in Tanzania, pork in Uganda, small ruminants in Senegal and Ethiopia. • Action research on priority food safety issues to pilot and test best-bet interventions. • Findings, recommendations, methods and tools disseminated to national and regional stakeholders. • Engagement with Regional Economic Communities, the private sector as well as research and training institutions for a more enabling environment.

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