Riskbased approaches to food safety in developing countries
Risk-based approaches to food safety in developing countries Delia Grace ILRI workshop on safety of animal source foods with an emphasis on the informal sectors, New Delhi, India, 8 February 2011 1
Overview of presentation Ø Context: – food safety, – animal source foods, – informal markets Ø Risk-based approaches in Africa and Asia 2
Why food safety matters 3
Why animal source foods matter Milk, meat, eggs Xenobiotics Chemicals Zoonoses: Pathogens Bacterial Allergens Viral Parasitic Prion Social conflict Traffic accidents Injuries Environmental degradation Manure Xenobiotics Chemicals Pathogens Aesthetic 4
Why the informal sector matters Kenya Tanzania W. Africa India Assam Nicaragua 80% 98% 90% 83% 97% 86% Small & medium scale Selfemployment Large scale 245, 000 11, 000 Long-time hired 454, 000 labour 93, 000 Casual labour 2, 000 36, 000 Total (numbers) 735, 000 105, 000 % of total 13% 87% 5
LOCAL PRODUCTION (347 Million litres X 17% marketed= 59 Million litres ) IMPORTS ? ? ? 3% 31% 5% FORMAL 75% 12% 66% TRADERS 45% 2% 13% 48% PROCESSORS 28% SHOPS 72% 100% 27% <1% CONSUMERS (in litres milk equivalent) (? ? ? ) 26% 46% 6
Risk analysis a tool for decision-making under uncertainty Risk Assessment Risk Management Risk Communication 7
Participatory Risk Assessment Ø Attitudes 8
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How do risk-based approaches differ from conventional public health? Ø Look at risks, not hazards Ø Look at paths, as well as products Ø Solution, not problem oriented 10
Understanding perceptions & incentives – adulterated milk in Assam Perfect test Consumer judgment Completely useless test 11
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Adulteration & health risk 13
Compliance with standards : Formal no better than informal 14
How do risk-based approaches differ from conventional public health? Ø Look at paths, as well as products Ø Solution oriented not problem oriented 15
Risk mitigation Average of 17. 25 risk mitigation strategies used Farmers who believed UA was legal used more strategies 16
Risk-based identification of interventions to improve bacteriological quality of sweets. 17
- Slides: 17
