Agriculture Reference
In-Depth Information
e
a s t e r n
m
e D i t e r r a in e a in
r
e g i o n
The WHO is working in collaboration with countries in the eastern Mediterranean
region to assist them in developing regulatory systems for control of food safety
issues. At this time, there are few data available on the occurrence of food-borne ill-
nesses in this area or on the leading causes of food-borne illnesses because they are
lacking a centralized regulatory office to oversee this effort.
The WHO and Food and Agriculture Organization (FAO) have reported that
food-borne illnesses/diarrheal diseases are perceived as a part of everyday life in
this region (WHO/FAO, 2005). Many of the diseases are likely waterborne. Cultural
means of food preparation contribute to the occurrence of diseases. Cheeses are com-
monly prepared from raw milk, and raw animal products are commonly consumed.
In non-oil-producing countries of the eastern Mediterranean, food exports are
an important source of income (FAO, 2004). Therefore, the implementation of food
safety policy is important in sustaining the economic balance in these countries.
According to a report published by the WHO, in 2001 up to 27% of food exports
from this area were rejected when they reached the United States because of poten-
tial food safety problems. An additional 58% were rejected due to label issues. In
areas where food legislation laws do exist, there are several challenges. Most laws
are out of date, and there are not enough inspection personnel to meet the needs of
the industry. In addition, there is little opportunity for education and training and a
substantial lack of technical expertise in these areas (WHO, 1999).
Despite the current lack of legislation and regulatory authority over food safety, in
these areas, a regional “plan of action” was adopted in 1999 (WHO, 2005). This plan
of action defines the needs in the region and has resulted in a growing acceptance
of food safety programs commonly used in more industrialized countries. Good
manufacturing practices (GMPs), good agricultural practices (GAPs), and HACCP
(Hazard Analysis and Critical Control Points) are among the programs being adopted
in this region.
There has been a concern about the misuse of chemicals in the region, and the
implementation of organic farming practices has increased to alleviate this problem.
However, with the implementation of organic practices come other potential food
safety problems if manure is used for fertilizer and it is not properly composted.
a
f r i C a n
r
e g i o n
Both food-borne and waterborne diarrheal diseases are tremendous problems in
the African region. According to a press release from the WHO, a total of 700,000
deaths occur annually due to food and waterborne diarrheal diseases. On average,
each child under the age of 5 in this region will experience five episodes of diarrheal
disease annually (WHO, 2005). This problem, combined with malnutrition, is a seri-
ous health threat in this region.
The WHO regional office has developed a strategy for controlling these diseases
(WHO, 2005):
