Presented by Barbara Szonyi,Tamsin Dewé and Delia Grace at the Workshop on ICARDA-ILRI Training on Tools for Benchmarking Sheep and Goat Value Chains in Ethiopia, Addis Ababa, 6-9 November 2013
1. Safe Food, Fair Food
Barbara Szonyi,Tamsin Dewé, Delia Grace
ICARDA-ILRI Training on Tools for Benchmarking Sheep and Goat Value Chains in
Ethiopia,
Addis Ababa, 6-9 November 2013
2. Presentation outline
Objectives and goals of SFFF
Timeline of activities
What has been done
Results so far
Current and future work
3. Safe Food, Fair Food
Risk-based approach to food safety
– Structured way of evaluating and dealing with
risks
– Identifies major risks in
food value chain from farm
to fork (multidisciplinary)
– Identifies most useful
points of intervention
4. Codex Alimentarius framework
for food safety risk assessment
Hazard identification
What harm does it cause?
How does harm depend on
dose?
How does it get from source to
victim?
What happens along the way?
Hazard characterization
What is the harm?
What is its likelihood?
Can it be present in food?
Can it cause harm?
Exposure assessment
Risk characterization
Participatory
methods fit
well
Risk management/
Risk communication
4
6. Strategy & Timeline
Qualitative
assessment of
food safety
risks (yr 1)
In-depth,
quantitive
assessment
(yr 1-2)
Identify and
pilot best-bet
interventions
(yr 2-3)
Disseminate
findings –
engagement
of food safety
stakeholders
(yr 3)
Upgrade
training
curricula to
include propoor risk
analysis
(yr 3)
Continuous monitoring and evaluation
and impact assessment
6
7. Qualitative assessment of food
safety in the value chain
Participatory Rural Appraisals and Focus
Group Discussions
– Topics included animal health, consumption
patterns, food preparation, and perceptions of
quality and safety of meat and milk
Outputs
– ASF production and consumption cycles and
constraints on these
– Food selection and handling practices
– Risk awareness and management
8. Food safety risks
Low level of consumption of ASF
– Nutritional deficiencies
– Gender differences in consumption
Consumption of raw and/or lightly cooked
meat
Consumption of raw milk
Consumption of sick animals
Drug residues in meat
9. Constraints on animal
production
Major constraints on production is disease
and lack of feed
Most important health problems are
respiratory disease, ecto-, and
endoparasites, diarrhea
– Site-dependent variation
14. Site
Abergelle
Reasons for inclusion
Reasons for exclusion
Included?
Heavy reliance on small ruminants as sources of income
Limited consumption of small Yes (milk)
and nutrients
ruminant meat
Potential for improving milk production
Boiling of milk already reported
Consumption of sick animals
(frequency unknown)
Consumption of raw milk (frequency unknown)
Perceived association between drinking milk with disease
Gender-based imbalance in consumption
Atsbi
Consumption of sick animals
Consumption of raw meat varies by village
Sheep milk consumed by children (including directly from
animal), and goat milk by whole family
Infrequent consumption of small Perhaps (milk)
ruminant meat
Small ruminant milk minor part of
diet
Boiling of milk always occurs
Very little consumption of small Yes (meat and
ruminant products in neighbouring milk)
town
Borena
Increased intake of small ruminant meat compared to
other sites
Consumption of sick animals
Consumption of raw milk and meat
Early cessation of exclusive breastfeeding
Possible role of drug residues in meat
Doyogena
Consumption of raw or lightly cooked offal
Possible role of drug residues in meat
Limited consumption of small No
ruminant meat
Little consumption of sick animals
Horro
Consumption of raw or lightly cooked meat and offal
Some access to butcher shops
Some consumption of sick animals;
Limited consumption of small No
ruminant meat
No consumption of small ruminant
milk
Menz
Consumption of raw and lightly cooked meat and offal
Some consumption of sick animals
Shinelle
Consumption of raw milk
Access to meat markets in Shinelle and Dire Dawa
High frequency of meat consumption by urban Muslims
Limited consumption of small No
ruminant meat
No consumption of small ruminant
milk
Limited consumption of small Yes (meat and
milk)
ruminant meat in villages
No consumption of raw meat by
Muslims
15. Quantitative risk
assessment
Questionnaires for producers, consumers
and value chain actors
Biological sampling in abattoirs
– Coliforms, E. coli 0157:H7
– Campylobacter
– Salmonella
– antimicrobial resistance
16. Future work
Identify best-bet interventions
Pilot study of intervention
Activities at regional level – engaging food
safety stakeholders to promote an
enabling environment for pro-poor food
safety management
Upgrading academic and training curricula
Dairy in TZ, pigs in Uganda, shoats in Ethiopia and Senegal; qualitative assessment; in-depth assessment biological sampling, questionnairesMulti-pathogen risk assessment