2. Outline
• Introduction
• Why food ???? !!!!
• Review of Related Literature:
o Food Microbiology
o Food Loss and Food Waste
• Conclusion
UNIVERSITY OF BUEA BUMPSA SYMPOSIUM JUNE 2013 2
4. Why Food ????? !!!!
• Food loss/waste: Worldwide about 1/3 of all food produced
equivalent to 1.3 billion tons and worth around US$1
trillion, gets lost or wasted in food production and
consumption systems (FAO, 2011).
• Creating wealth and promoting economic growth.
• Environmental sustainability.
• MDG 1: Reduce extreme poverty and hunger.
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5. Key concepts:
• Food Security: deals with handling, preparation and
storage of food in ways which prevent foodborne illness.
• Food Safety: “access by all people at all times to enough
food for an active, healthy life” (World Bank, 1986;
Salih, 1995).
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7. Microorganisms in Food
Bacteria:
Campylobacter, E.
coli, Salmonella,
Vibrio etc...
Moulds:
Aspergillus, Botrytis,
Mucor, Penicillium
etc...
Yeasts:
Brettanomyces,
Candida,
Schizosaccharomyces,
Saccharomyces etc...
Viruses: Poliovirus,
Rotaviruses, Norwalk-
like viruses etc...
Protozoa:
Entamoeba, Giardia,
Toxoplasma etc..
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8. Sources of Microorganisms in Foods
FoodSoil
Water
Air
Plants
Animals
Humans
Others:
equipments,
ingredients, flies
etc…
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9. Factors Affecting Microbial Growth
in Foods
UNIVERSITY OF BUEA BUMPSA SYMPOSIUM JUNE 2013 9
• pH
• Moisture content
• Oxidation-reduction
potential (Eh)
• Nutrient content
• Antimicrobial
constituents
• Biological structures
10. Role of Microorganisms in Food
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2. Food Poisoning
1. Food Spoilage
11. Role of Microorganisms in Foods
cont’d
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3. Food Production
4. Food Preservation
5. Indicators of Food
Safety and Quality
12. Methods of Food Preservation
Food
preservation
Radiation
Low/High
temperatures
Modified
Atmosphere
Packaging
Reduced water
availability
Chemical-based
preservation
Removal of
microorganisms
UNIVERSITY OF BUEA BUMPSA SYMPOSIUM JUNE 2013
12
15. Key concepts
• Food Loss: the decrease in edible food mass throughout
the part of the supply chain that specifically leads to
edible food for human consumption.
• Food Waste: Food losses occurring at the end of the
food chain (i.e. retail and final consumption).
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17. Food volumes produced
0
100
200
300
400
500
600
700 Europe
N. America, Oceania
Industralised asia
Subsahara Africa
N. Africa, West &
Central Asia
S. & Southeast Asia
Latin America
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Production volumes of selected commodity groups, per region (million tonnes)
(FAOSTAT 2010a).
18. Extent of Food Losses:
A general picture
UNIVERSITY OF BUEA BUMPSA SYMPOSIUM JUNE 2013 18
0
50
100
150
200
250
300
350
Consumption
Production-Retailing
Per capita food losses and waste (kg/year) per region
(FAOSTAT 2010a).
19. Extent of Food Losses:
Cereals
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0%
5%
10%
15%
20%
25%
30%
35%
40%
Consumption
Distribution
Processing
Postharvest
Agriculture
Part of the initial production lost or wasted, at different FSC stages, for cereals in different
regions (FAOSTAT 2010a).
20. Extent of Food Losses:
Roots and Tuber crops
UNIVERSITY OF BUEA BUMPSA SYMPOSIUM JUNE 2013 20
0%
10%
20%
30%
40%
50%
60%
70%
Consumption
Distribution
Processing
Postharvest
Agriculture
Part of the initial production lost or wasted at different stages of the FSC for root and tuber crops
in different region (FAOSTAT 2010a).
21. Extent of Food Losses:
Fruits and Vegetables
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0%
10%
20%
30%
40%
50%
60%
Consumption
Distribution
Processing
Postharvest
Agriculture
Part of the initial production lost or wasted at different stages of the FSC for fruits and vegetables
in different regions (FAOSTAT 2010a).
22. CAUSES of food losses/waste :
• When production exceeds demand.
• The ‘disposing is cheaper than using or re-using’ attitude
• High ‘appearance quality standards’ from supermarkets
for fresh products.
• Unsafe food is not fit for human consumption
• Due to premature harvesting.
• Lack of/Poor processing and storage facilities, and lack
of infrastructure.
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23. Cameroon: Causes cont’d
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• A comprehensive food security and vulnerability analysis
conducted in 2007 found that poor agricultural
production, low education and income levels, and
inadequate infrastructure are responsible for vulnerability
and food insecurity in the northern provinces of
Cameroon (WFP, 2007)
24. Potential Measures :
• Creating public awareness
• Change of “culture of waste”
• Improve on preservation
• Control and improve efficiency of production
• Develop markets for substandard products
• Develop infrastructure
• Develop contract farming linkages between
processors and farmers
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