theme of world health day 2015 presented to the public in my home town ,mangalagiri,andhrapradesh,India

1. Food Safety
FROM FARM TO PLATE MAKE FOOD SAFE

2. World Health Day 2015
DR.K.V.S.SAI PRASAD
M.B.B.S.,D.CH.,PGCCA

3. ప్ర ప్౦చ ఆరోగ్య దినోత్సవ౦-2015

4. ప్ర ప్౦చ ఆరోగ్య దినోత్సవ౦-2015

5. ప్ర ప్౦చ ఆరోగ్య దినోత్సవ౦-2015

6. POULTRY FARMS

7. World health day-theme
 World health day is celebrated every year To mark the
anniversary of WHO that was founded in 1948.
 This year the theme is “food safety” which focuses on
the need of” safe food that is free from microbes
,viruses, chemicals.

8. The theme for World Health Day 2015
 will be Food Safety, a theme of high relevance to all people
on the planet, and multiple stakeholders, including
government, civil society, the private sector, and
intergovernmental agencies

9. safe food vs food security
 Safe food underpins but is distinct from food security.
 Food safety is an area of publichealth action to protect
consumers from the risks of food poisoning and
foodborne diseases, acute or chronic.
 Unsafe food can lead to a range of health problems:
diarrhoeal disease, viral disease (the first Ebola cases
were linked to contaminated bush meat); reproductive
and developmental problems, cancers.
 Food safety is thus a prerequisite for food security

10. New threats to food safety
 New threats to food safety are constantly emerging.
 Changes in food production,distribution and
consumption (i.e. intensive agriculture, globalization
of food trade,mass catering and street food);
 changes to the environment; new and emerging
bacteria and toxins; antimicrobial resistance—all
increase the risk that food becomes contaminated.
Increases in travel and trade enhance the likelihood
that contamination can spread

11. KEY FACTS
•Access to sufficient amounts of safe and nutritious food
is key to sustaining life and promoting good health.
• Unsafe food—containing harmful bacteria, viruses,
parasites or chemical substances—causes more than
200 diseases, ranging from diarrhoea to cancers.
• Foodborne and waterborne diarrheal diseases kill an
estimated 2 million people annually, including many
children.

12.  • Food safety, nutrition and food security are
inextricably linked. Unsafe food creates a vicious cycle
of disease and malnutrition, particularly affecting
infants, young children, the elderly and the sick.
 the Foodborne diseases impede socioeconomic
development by straining health care systems, and
harming national economies, tourism and trade.

14. KEY FACTS
• Food now crosses multiple national borders from
where it is produced to where it is consumed.
 Good collaboration between governments, producers
and consumers helps ensure food safety.
 Foodborne illnesses are usually infectious or toxic in
nature.

15. FOOD BORNE ILLNESSES
 Foodborne illnesses are usually infectious or toxic in
nature. They can be caused by
 bacteria, viruses, parasites or chemical substances
entering the body through contaminated food or
water.
 Foodborne pathogens can cause severe diarrhoea or
debilitating infections including meningitis.
 Chemical contamination can lead to acute poisoning
or long-term diseases, such as cancer.
 Foodborne diseases may lead to long-lasting disability
or death.

16. The main causes of foodborne
illness
• Bacteria
• Viruses
• Parasites
• Prions
• Chemicals (naturally occurring, and man made

17. EFFECTS OF UNSAFE FOOD
 About 2 millions die each year including many
children due to foodborne diseases..
 Unsafe food :containing harmful
bacteria,viruses,parasites,chemical substances- causes
more than 200 diseases.the range from diarrhoea to
cancer

18. FIVE KEYS TO SAFER FOOD
 1.KEEP CLEAN
 2.KEEP FOOD AT SAFER TEMPERATURES
 3SEPARATE RAW &COOKED FOOD
 4.COOK THOROUGHLY.
 5.USE SAFE WATER &RAW MATERIALS.

19. Keep clean
 Do not overlook the basics
 Hand washing
 Wiping clothes .
 Dish washing(especially cutting boards(vegetables)
 Washing & sanitizing all surfaces & kitchen platforms,
 Washing kitchen equipment.

20. KITCHEN

21. WORLD HEALTH DAY 2015
 LOOK FOR
MANUFACTURING&
EXPIRY DATES ON THE
WATER PACKETS.

22. MICRO OVEN

24. KEEPFOOD AT SAFE
TEMPERATURES
 1.DO NOT LEAVE COOKED FOOD FOR MORE
THAN 2HRS. AT ROOM TEMPERATURE.
 Refrigerate all cooked food below 5 degree celsius
 Do not store food in the refrigerator for too long
and avoid thawing at room temperature.

25. SEPARATE RAW &COOKED FOOD 1.reduces the risk of cross contamination
 2. raw meat could carry bacteria and should be stored
in a plastic bag to prevent juices from dripping on
other foods like fruits &vegetables.
 3.Cooked meat products,dairy products,&egg dishes
should be stored carefully as these can be easily
contaminated.
 4.Eggs should be refrigerated as soon as possible as
these can be easily contaminated.
 5.Never place/serve cooked food in the same utensils
that held raw foods.

26. COOK THOROUGHLY
1.Kills most of the dangerous organisms.
2.Cooking food at a temperature of 70*c can ensure safe
consumption.
3.Reduces the risk of food poisoning.
4.Cover the dishes as steam promotes cooking.
5.Take extra precaution when using raw eggs in batters
,dips,spreads.
Cooking in a microwave/oven may sometimes leave the
food partially uncooked.to avoid this,place thicker
items towards the edge and stir &rotate while cooking.

27. USE SAFE WATER &RAW
MATERIALS.
 Raw materials like ice are some of the most common
sources of bacteria.
 What to do?
 1.using clean water
 2.using pasteurized milk .
 Checking the expiry dates..

28. CULTIVATION

29. A FARMER SPRAYING THE INSECTICIDE

30. Food hazards at farm level-
 Pesticides &use of the fertilizers in the past 50yrs have
grown nearly 170 times.
 Pesticide residues has been the biggestissue regarding
food safety..
 Training should be given to the farmers about the
waiting bperiod &right taime to use pesticides.
 Promote use of bio-pesticides.
 In most cases ,pesticides may used juist before harvest
and this can lead to residues above maximum
permissible level.

31. STORAGE & DISTRIBUTION.
 Food adulteration has become very common. These
may be chemicals and additives or inferior quality
ingradients.stict vigilance is required at every step in
industry. It is estimated that 20 to 25% of food stocks
are due to lack of storage facilities.70% of the items are
sold lose in the markets.

34. HOW SAFE ARE FRUITS
&VEGETABLES BOUGHT FROM
LOCAL MARKETS.
 “We need to regulate our public Distribution
system.Grains,pulses and cereals should be packaged
and sold and for fresh fruits, vegetables and street food
standards need to be set for sale and preparation.


36. PROCESSED FOODS
 Reading your labels has become of utmost importance
considering the various scandals and risks
surrounding processed food. Most products are loaded
with saturated fat. Sugar and sodium that are
increasing the burden of non communicable diseases
more than ever. The Food Safety and Standards
Authority of India was established in 2006 and has
been conforming with standards to ensure proper
labeling & licensing.

37. Processed foods
 Most people can’t read labels
 People may only see the brand name or expiry date
 People should be informed about the scientific
rationale behind the use of certain ingredients or
practices .
 Kids should get this knowledge in schools so that they
can make better choices

38. LAWS
 TO PREVENT FOOD,MILK ADULTERATION TO BE
MADE STRINGENT

39. Antibiotic resistance and microbial
contamination
 With increased consumption of animal products there
is a larger risk of exposure to zoometric diseases 60%
of all infectious pathogens are of animal origin.
 Unhygienic breeding conditions or use of growth
hormones.

40. POULTRY FARMS

41. If you are a chicken lover,
 f you are a chicken lover, this is something you should
definitely be aware of. While food adulteration and
pesticide use are nothing new, a recent lab study conducted
by Centre for Science and Environment's (CSE) Pollution
Monitoring Lab, shows how antibiotic-fed poultry is
harming the consumers.
The study shockingly reveals that large scale and
indiscriminate use of antibiotics in the poultry industry has
led to antibiotic resistance in Indians who are falling prey
to many ailments that are otherwise curable.

42. Effects of poultry forming
 The study -
For the study, 70 chicken samples from the Delhi-NCR
region were tested for six commonly used antibiotics -
oxytetracycline, chlortetracycline, doxycycline,
enrofloxacin, ciprofloxacin and neomycin. The lab
tested three tissues of chicken - the muscle, liver and
kidney. About 40% of the chicken samples contained
residues of these antibiotics. Besides this, residues of
more than one antibiotic were found in 17 percent of
the samples.."

43. Why are antibiotics used? Why are antibiotics used?
Poultry is fed with antibiotics to promote their growth and
make them fat without actually feeding them much.
 The poultry industry is one of the fastest growing sectors in
India.
 The reports points out that it has been growing at around 8 to
10 percent annually and poultry constitutes of more than 50% of
all the meat consumed in India.
 In order to meet with the growing demand and competition,
breeders resort to the use of antibiotics to make chickens plump
quicker and ensure a steady supply.

44. ANTIBIOTICS IN POULTRY FARMS
 Since there are no restrictions or limits on the use of
antibiotics, the poultry industry has been rampantly
using them as growth promoters. The residues of these
antibiotics are being transmitted to humans on
consumption.

45. The use of antibiotics in the meat and
poultry industry is completely unregulated
Unlike Europe, India has adopted the US model of
self-regulation where it has no control over the sale of
antibiotics for non-medical purposes to the poultry
industry.
 In fact, there are no safe-limits set for feeding
antibiotics to chickens, which gives the breeders easy
access to go all out

46. How does consumption of antibiotic-
fed poultry affect humans
The study explains that these antibiotics are pumped into
chicken to treat infections or mixed with feed to promote
growth. But, in most cases this is done for several days even
when there is no sign of infection.
Prolonged use of antibiotics leads to the development of
resistant bacteria in chickens. This can be easily
transmitted to humans through 'food, environment and
direct contact' with such meat and lead instances of
antibiotic-resistant.

47. Antibiotic resistance

According to the report, "Antibiotic resistance (ABR) refers
to the resistance to antibiotics that occurs in bacteria that
cause infections. The resistant bacteria can withstand the
effect of the antibacterial drug (antibiotic) to make it
ineffective." This has become a global concern as it makes it
difficult to treat various diseases that are otherwise curable.
"Many essential and important antibiotics for humans are
being used by the poultry industry. In India, there is
growing evidence that resistance to fluoro quinolones such
as ciprofloxacin is rapidly increasing

48. What is to be done?

"Public health experts have long suspected that such
rampant use of antibiotics in animals could be a reason
for increasing antibiotic resistance in India.
 But, the government has no data on the use of
antibiotics in the country, let alone on the prevalence
of antibiotic resistance.
."

49. Antibiotic usage in poultry farm
 CSE has called upon the government to implement a
comprehensive set of regulations including banning
use of antibiotics as growth promoters in the poultry
industry.
"Ask the sellers and suppliers when you buy whether
there are antibiotics in the chicken and ask repeatedly

50. TAKE HOME MESSAGE
 FOOD SAFETY IS IMPORTANT.
 KEEP THE BASICS GOOD SUCH AS:
 1.KEEP CLEAN
 2.KEEP FOOD AT SAFER TEMPERATURES
 3SEPARATE RAW &COOKED FOOD
 4.COOK THOROUGHLY.
 5.USE SAFE WATER &RAW MATERIALS.
 6.USE PESTICIDES ONLY WHEN NECESSARY.
 7.DON’T USE ANTIBIOTICS IN POULTRYFORMS
INADVERTENTLY.
 KNOW THE QUALITY STANDARDS,EXPIRY DATES ETC.,
OF THE PROCESSED FOODS.

51. THANQU
THIS IS FOR EDUCATING THE PUBLIC ONLY ..IF ANY
MISTAKES HAVE BEEN COMMITTED INADVERTANTLY I
PERSONALLY APPOLOGISE FOR THAT.
THIS IS NOT MEANT FOR BUSINESS PURPOSE.