Farm-To-Fork Food Surveillance System: A Call for Public Health Education
Journal Title: Biomedical Journal of Scientific & Technical Research (BJSTR) - Year 2017, Vol 1, Issue 6
Abstract
Objective: This paper aims to present a generalized farm-to-fork surveillance system framework with a focus on education for improving health and controlling and preventing food borne illnesses. Method: A brief literature search compiled some of the existing surveillance systems with special attention to the Canadian context. The Public Health Agency of Canada conceptual model for food borne surveillance was used to develop a framework focused on educating the public on controlling and preventing food borne illnesses. Result: The farm-to-fork surveillance system presented focuses on the end-user as well as producers and food handlers, with special attention on how to keep illness-causing pathogens out of food, destroy them once they have contaminated the food, and control their growth in already contaminated food. There are many local and worldwide efforts on how to properly hand-sanitize before, during and after food preparation in restaurants/eateries and at home so that food borne illnesses are prevented. Conclusion: A food borne illness surveillance system is needed in Canada focusing on introducing a harmonious and standardized surveillance system across the country; strengthening local and provincial capacity for implementing such surveillance and in responding to food borne illnesses through networking; and enhancing the surveillance capacity along the entire farm-to-fork chain. Introduction Food borne illnesses result from consuming contaminated food or beverage with infections (bacteria, viruses, parasites, and prions) and non-infectious (poisonings - fungi and their toxins, heavy metals, chemical, and so on) contaminants at any stage from farm-to-fork chain [1,2] Every year in the U.S.A, food borne illnesses cost more than US$150 billion in medical expenses and economy loss due to days of work missed; cause 5000 fatalities and more than 76 million reports of illness-related symptoms. It is believed that one in every six Americans (or 48 million people) gets sick with foodborne diseases from 31 known pathogens annually [3] Between 1990 and 2004, there were 639 outbreak reports linked to contaminated produce in the US, including those related to tomatoes with Salmonella served in restaurants, and lettuce with E. coli O157: H7 served at the Taco Bell© fast food chain. In Canada, readyto- eat meat products contaminated with Listeria monocytogenes resulted in 57 confirmed illnesses and 22 deaths across the country in 2011 [4] In order to respond faster, more efficiently and more effectively to national and international foodborne outbreaks, the Food-borne Illness Outbreak Response Protocol (FIORP) was updated by the Public Health Agency of Canada in 2010 [5] After the FIORP updated, there were at least four outbreaks in 2016 and 2015, two involving Salmonella infection, one involving Listeria from packaged salad products from the Dole processing plant in Springfield, Ohio and another involving Vibrio para haemo lyticus linked to raw shellfish [6]. Contaminated foods commonly associated with food borne illness are [7]. a. Animal in origin (beef, poultry, eggs, milk, soft cheese, seafood, and so on); b. Raw fruits and vegetables; c. Canned products (canned goods, juices, cider, and so on). Since 2009, the Government of Canada offers an annual food recall report which, for the first six months of 2011, for example, this report showed seven recalls on products contaminated with E. coli O157: H7, 18 recalls on products contaminated with Listeria, 23 recalls on products contaminated with Salmonella, just to namea few [8]. Although American and Canadian data might be alarming, food borne illnesses are still underreported locally and worldwide, and go undiagnosed as people fail to come forward about all food poisonings and do not always seek a doctor when feeling ill. When people seek care, the medical system fails to issue a specific diagnosis [9]. Once the source of contamination is identified following a report, food recall occurs. In general, public companies affected by a recalled product can experience share price volatility, and have their stock price dropping 30% within the first week of recalls.
Authors and Affiliations
Mario Brondani, Adriana RB Siqueira
Keywords
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- EP ID EP582117
- DOI 10.26717/BJSTR.2017.01.000527
- Views 170
- Downloads 0
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