“Globally, every year, millions of people die of food contamination. Food borne illness is a serious cause of concern. Access to sufficient amounts of safe and nutritious food is key to sustaining life and promoting good health. Food safety, nutrition and food security are inextricably linked,” said Asheena Khalakdia, the team leader for communicable diseases at WHO country office for India.
She said that from production to consumption, there were several potential areas of food contamination and safe and healthy food should be the prime focus.
“Food safety is a big issue so this year we have come up with a theme on food safety on the occasion of World Health Day on April 7, 2015,” she said, during a technical session on the theme for the World Health Day.
The WHO experts enumerated five key points for safer food.
These include cleanliness, keeping the raw and cooked food separate from other foods, cooking thoroughly especially meat, poultry, eggs and seafood at 70 degrees Celsius, keeping food at safe temperatures, using safe water and raw materials.
“Food safety is a shared responsibility. It is important to work all along the food production chain – from farmers and manufacturers to vendors and consumers. We want these five keys for safer food to be made accessible to every consumer. All the stake holders should come forward on a joint platform to share this responsibility,” she added.