Latest news with #WorldFoodSafetyDay
Hi Dubai
9 hours ago
- Health
- Hi Dubai
Dubai Municipality Hosts Third Food Safety Forum to Bolster Global Standards
Dubai Municipality convened the third Dubai Food Safety Forum on World Food Safety Day, themed 'Food Safety: Prepare for the Unexpected,' uniting global experts to advance science-driven food safety policies and strengthen supply chain resilience. Held in Dubai, the event drew representatives from the UAE Ministry of Climate Change and Environment, the UN's Food and Agriculture Organisation (FAO), and key public, private, and academic stakeholders. Discussions centered on leveraging science-based surveillance to enhance food system sustainability and empower informed consumer choices. Eng. Marwan Ahmed Bin Ghalita, Director General of Dubai Municipality, emphasized the Forum's role as a scientific platform to anticipate future challenges and build a smart, safe food ecosystem. 'Food safety starts with knowledge and excellence-driven solutions,' he said, highlighting Dubai's commitment to global standards and community health. Mohamed Saeed Al Nuaimi, Undersecretary of the Ministry, underscored the UAE's leadership in food safety, driven by its National Food Security Strategy 2051. Initiatives like the 'ZAD' food trade portal and Biosecurity Early Notification System reflect efforts to integrate digital tools and risk assessments, ensuring seamless trade and high safety standards. Dr. Ahmed Mokhtar of FAO noted that foodborne illnesses impact 600 million people annually, costing billions. He praised the UAE's science-based approach, including a new strategic index for national food control systems developed with FAO. The Forum also announced the 19th Dubai International Food Safety Conference, set for 17-19 November 2025 at the Dubai World Trade Centre, expecting over 3,000 global participants. News Source: Emirates News Agency
IOL News
a day ago
- Health
- IOL News
Rise in foodborne illnesses in Cape Town
The City's Microbiology Laboratory tests thousands of samples annually to ensure that the food Capetonians eat, is safe. Image: Supplied THE City has seen a steady rise in reported foodborne illnesses over the last three years, with analysis from recent food samples showing non-compliant food safety standards of around 15%. In just a 10-month period since July 2024, the City's laboratory received 4853 samples from Environmental Health Practitioners (EHPs) from a range of food handlers, which were subjected to 17 759 analyses. The results revealed an overall compliance rate of just over 80%, raising concerns about food safety standards. Last year, a spike in foodborne illness cases claimed the lives of 22 people, including children and resulted in nearly 900 reported incidents over just a few months. The severity of the situation prompted the National Disaster Management Centre to classify it as a national disaster under Section 23 of the Disaster Management Act 57 of 2002. With World Food Safety Day observed at the weekend, under the theme 'Food Safety is Everyone's Business', officials said foodborne diseases are a growing public health concern. The Professional Board for Dietetics and Nutrition, of the Health Professions Council of South Africa (HPCSA) noted that in South Africa, between October 2023 and February 2024, 1 399 cases of foodborne illness were reported. However, they said only severe outbreaks are typically reported, suggesting the real numbers are likely higher. According to the City, from July 2022 to April 2025, they saw a steady increase in foodborne illness in Cape Town. City Health's Food Microbiological Laboratory and Environmental Health Practitioners (EHPs) do bacterial sampling of food sold across the metropole. 'Tests are conducted generally on ready to eat products, dairy products and even sushi and baked goods - the laboratory also conducts testing of samples in cases of foodborne illnesses. EHPs collect samples from a range of food handling, production and processing environments, from manufacturers to retailers and takeaways, premises like ECDs and old age homes, and even informal traders and spaza shops. 'This testing is essential for identifying unhygienic conditions, poor food handling practices and possible contamination to prevent potential outbreaks. Over a 10-month period since July 2024, the laboratory received 4 853 samples that were subjected to 17 759 analyses. The sample results yielded an overall compliance rate of 84,55%,' the City said. The Food Microbiological Laboratory provides the scientific evidence necessary to uphold food safety standards, support public health policies, and enable safe food trade and consumption. Image: Supplied Mayoral Committee Member for Community Services and Health, Francine Higham said the increase could be explained by the easing of Covid-19 restrictions which saw the return to normal food handling, dining, and social behaviours. 'This may have led to increased exposure to foodborne pathogens and a rebound in reported cases. The increase in notifications, especially in 2024, may also reflect better detection, reporting, and surveillance systems as public health operations normalised post-pandemic, contributing to improved surveillance and reporting. However, as the underreporting of foodborne illness in South Africa is known to be extensive, the actual incidence is likely to be far higher, which reinforces the need for regular testing of foodstuffs in the public domain," said Hingham. The HPCSA explained that foodborne diseases result from consuming contaminated food, either during production, storage, or handling. Contaminants include bacteria, viruses, and environmental pollutants from water, soil, or air.
Scoop
2 days ago
- Health
- Scoop
Prevent You And Your Loved Ones Getting Life-Threatening Listeriosis
Press Release – New Zealand Food Safety Listeriosis is rare in New Zealand and cases are usually not connected, whereas cases recorded in other countries are predominantly due to outbreaks. New Zealand Food Safety (NZFS) wants people to take some practical steps to avoid a rare and life-threatening but preventable foodborne illness. 'While rare, every year people die from listeriosis – a disease caused by the bacterium Listeria – and the effects are tragic for their families,' says NZFS deputy director-general Vincent Arbuckle. 'Listeriosis can be prevented and there are simple steps people can take at home to avoid getting sick. We are working to help some of those most at risk – pregnant and older people – better understand the risks of listeriosis and what to do to decrease them.' Listeriosis is a result of eating or drinking food that has high levels of Listeria, a bacterium which is widespread in the environment. Listeria is invisible, has no odour and, unlike most bacteria, can grow when food is refrigerated. Listeriosis is rare in New Zealand and cases are usually not connected, whereas cases recorded in other countries are predominantly due to outbreaks. In New Zealand, there were seven deaths in 2023, with 40 people hospitalised in the past year. 'Infections in healthy adults are unlikely to be severe, but listeriosis during pregnancy can cause miscarriage, premature labour, stillbirth, or disease in the newborn baby,' says Mr Arbuckle. 'As you age – and particularly over 65 – your immune system gets weaker. This means foods you safely ate in the past may no longer be safe for you to eat. 'Some people may not be aware of this. So, we're highlighting higher-risk foods while sharing some food-safety advice on how to make them safe to eat.' Higher-risk foods include: ready-to-eat meat products, like deli meats and pâtés smoked seafood (especially cold smoked fish) soft cheeses (like brie and camembert) uncooked paneer cheese unpasteurised dairy products (like raw milk and cheese) soft serve ice-cream leafy greens and bagged salad (like mesclun and spinach) uncooked sprouts (like alfalfa and mung beans) and enoki mushrooms uncooked frozen vegetables some refrigerated foods with a long shelf life pre-prepared sandwiches and salads. To lower the risk of getting listeriosis, you can: choose safer foods cook food thoroughly only eat fruit and vegetables that have been washed and dried thoroughly only eat food that was recently prepared refrigerate leftovers quickly preheat food to steaming hot (more than 70°C) before eating avoid eating leftovers that won't be reheated wash and dry your hands thoroughly and follow good food hygiene practices. 'Saturday 7 June was World Food Safety Day, and this year's theme is Science in Action. Good science remains the foundation for our food safety system,' says Mr Arbuckle. 'All of our food safety advice is backed by evidence from scientific research. It helps us with the range of work we do from understanding the prevalence of different foodborne illnesses, to ensuring we are giving consumers the most effective and accurate advice possible. 'Science also informs our regulations around food businesses managing food safety risks. NZFS requires food businesses to manage Listeria in the processing environment and have measures in place to eliminate its presence in products. 'If something goes wrong, we support businesses with their consumer-level food recalls. Last year there were three consumer recalls due to the possible presence of Listeria. 'But there's also something you can do to protect yourself and others. If you make or buy food for vulnerable people, or are perhaps vulnerable yourself, sign up to our food recall alerts. 'And look out for our campaign so you can share it with people who may not know the life-threatening risks of listeriosis.'
Trade Arabia
2 days ago
- Health
- Trade Arabia
WHO highlights the vital role of scientists in ensuring food safety
Scientists contribute to understanding the risks to human health from known, emerging and anticipated food contaminants in many ways and also conduct rigorous research to generate reliable evidence which helps policy-makers, food businesses and consumers make informed and safe decisions, according to World Health Organisation (WHO). WHO highlighted the role of scientific research and innovation in ensuring food safety at an event to mark World Food Safety Day 2025. The burden of foodborne diseases is significant yet largely preventable. Foodborne diseases affect individuals across all age groups, but particularly children under 5 and the vulnerable, it stated. The Eastern Mediterranean Region is at a critical point in efforts to ensure that all individuals have access to safe and nutritious food supplies. The situation is made even more urgent by fast-evolving climate change and environmental pollution, the surge in urbanization, population growth and shifts in lifestyle and consumption patterns. These factors are increasing human exposure to harmful chemical compounds, antimicrobial residues and drug-resistant foodborne pathogens. The health implications and associated economic costs of foodborne diseases are substantial. They include expenses related to medical treatment, child development, lost productivity, export restrictions and market loss. The World Health Assembly – WHA73.5 (2020) "Strengthening efforts on food safety" – has mandated WHO to update estimates of the global foodborne disease burden. By offering detailed insights into the incidence, mortality and disease burden expressed in disability-adjusted life years (DALYs) and providing a comprehensive overview of the impact of these foodborne diseases, WHO plays a crucial role in guiding public health strategies and ensuring safer food practices worldwide. In the Eastern Mediterranean Region, improving food safety requires robust commitment to scientific research. By strategically harnessing scientific advances and actively cultivating regional and international collaborations, the Region can enhance food safety and quality, help protect public health and drive economic sustainability forward.
Scoop
2 days ago
- Health
- Scoop
Prevent You And Your Loved Ones Getting Life-Threatening Listeriosis
New Zealand Food Safety (NZFS) wants people to take some practical steps to avoid a rare and life-threatening but preventable foodborne illness. 'While rare, every year people die from listeriosis - a disease caused by the bacterium Listeria - and the effects are tragic for their families,' says NZFS deputy director-general Vincent Arbuckle. 'Listeriosis can be prevented and there are simple steps people can take at home to avoid getting sick. We are working to help some of those most at risk - pregnant and older people - better understand the risks of listeriosis and what to do to decrease them.' Listeriosis is a result of eating or drinking food that has high levels of Listeria, a bacterium which is widespread in the environment. Listeria is invisible, has no odour and, unlike most bacteria, can grow when food is refrigerated. Listeriosis is rare in New Zealand and cases are usually not connected, whereas cases recorded in other countries are predominantly due to outbreaks. In New Zealand, there were seven deaths in 2023, with 40 people hospitalised in the past year. 'Infections in healthy adults are unlikely to be severe, but listeriosis during pregnancy can cause miscarriage, premature labour, stillbirth, or disease in the newborn baby,' says Mr Arbuckle. 'As you age - and particularly over 65 - your immune system gets weaker. This means foods you safely ate in the past may no longer be safe for you to eat. 'Some people may not be aware of this. So, we're highlighting higher-risk foods while sharing some food-safety advice on how to make them safe to eat.' Higher-risk foods include: ready-to-eat meat products, like deli meats and pâtés smoked seafood (especially cold smoked fish) soft cheeses (like brie and camembert) uncooked paneer cheese unpasteurised dairy products (like raw milk and cheese) soft serve ice-cream leafy greens and bagged salad (like mesclun and spinach) uncooked sprouts (like alfalfa and mung beans) and enoki mushrooms uncooked frozen vegetables some refrigerated foods with a long shelf life pre-prepared sandwiches and salads. To lower the risk of getting listeriosis, you can: choose safer foods cook food thoroughly only eat fruit and vegetables that have been washed and dried thoroughly only eat food that was recently prepared refrigerate leftovers quickly preheat food to steaming hot (more than 70°C) before eating avoid eating leftovers that won't be reheated wash and dry your hands thoroughly and follow good food hygiene practices. 'Saturday 7 June was World Food Safety Day, and this year's theme is Science in Action. Good science remains the foundation for our food safety system,' says Mr Arbuckle. 'All of our food safety advice is backed by evidence from scientific research. It helps us with the range of work we do from understanding the prevalence of different foodborne illnesses, to ensuring we are giving consumers the most effective and accurate advice possible. 'Science also informs our regulations around food businesses managing food safety risks. NZFS requires food businesses to manage Listeria in the processing environment and have measures in place to eliminate its presence in products. 'If something goes wrong, we support businesses with their consumer-level food recalls. Last year there were three consumer recalls due to the possible presence of Listeria. 'But there's also something you can do to protect yourself and others. If you make or buy food for vulnerable people, or are perhaps vulnerable yourself, sign up to our food recall alerts. 'And look out for our campaign so you can share it with people who may not know the life-threatening risks of listeriosis.'
