Lesotho Highlands Development Authority (LHDA)’s Post

Foodborne disease may be considered to differ from food poisoning in that: 💥 a relatively small number of organisms is capable of causing the illness; and 💥 the food acts a purely as a vehicle and the multiplication of the organism within the food is not an important feature of the illness. Example of the "few" organisms that causes foodborne diseases is Listeria monocytogenes, a Gram-positive, psychrotrophic bacillus that is widely distributed in the environment (soil, water, and drains). It is commonly found in effluents and sewage sludge and survives many weeks after spraying. Human and animal carriers may excrete the bacteria, and many cases of cross-infection have been recorded. Organism is described as low temperature pathogen, is salt tolerant, multiplies at a pH as low as 4.4 (acidic) and between -1.5C and 42C, although growth at 3C is very slow. It has the lowest temperature growth of any pathogenic bacteria. Under refrigeration, especially above 3C, small numbers of listeria can soon dominate competing organisms and may also become more infective due to the production of toxin (listeriolysin O). The trend to longer shelf life makes this particular concern. Hypochlorite dips may be ineffective at removing the bacteria from contaminated vegetables. Thermal death time is widely disputed: the bacteria may have a greater ability than normal to recover from heat damage. However, most reports state listeria is not especially heat-resistant, and is rapidly destroyed at 75C. Due to various cases of outbreaks since 1970s, some resulted to deaths, the US Food and Drug Administration (FDA) in 2006 approved the use of bacteriophages (virus) to be sprayed onto cold cuts of meat, hotdogs, and sausages to destroy Listeria monocytogenes, prior to packaging. ⛑ Incubation period: 1 day to 3 months ⛑ Symptoms: Influenza-like illness, fever, diarrhea, septicaemia (blood poisoning), meningitis and abortion ⛑ At Risk groups: Neonates (newborn to 4 weeks old), pregnant women, immunocompromised persons, and elderly 🥦 High Risk Foods: Chilled, Ready-to-eat (RTE) foods, with long shelf life (longer than 5 days); RTE foods that are not cooked immediately before they are eaten (e.g., smoked ham, cold/hot smoked fish, pate, cheese, milk and cream, salami, hummus, sandwiches, pre-cooked chicken, vegetable salad, pasta salad, etc.) 🥟 Lower Risk Ready-To-Eat Foods: Foods that are fully cooked in their final packaging (canned food, casings, bottles, pouches); Foods that have very low moisture content (snack foods, potato chips); Beverages that have been heated or filtered and bottled aseptically (UHT milk and fruit drinks) #foodsafety #foodbornedisease #listeriosis #listeriamonocytogenes #highriskfoods #grampositivebacteria #bacteriophages #psychrotrophic

It's time to Go Blue for World AMR Awareness Week (WAAW) !!!🌏💊Antimicrobial Resistance (AMR) is not just a health issue, it's also a food system challenge! Do you know about Antimicrobial Resistance and how it impacts our food system?? AMR is a global threat that affects human and animal health, food safety and the environment. It occurs when microorganisms like bacteria, viruses and fungi no longer respond to antimicrobial agents (e.g. Antibiotics). This makes infections harder to treat, increases the spread of diseases and heightens food safety risks within our food system. How is AMR linked to the food system? AMR can be transmitted through food, jeopardizing food safety and causing food-borne illness, through the following ways : • Contaminated soil and water with antimicrobial residue used on the farm. • Fecal contamination during slaughter or food processing. • Poor food handling practices by food handlers. • Misuse and overuse of antibiotics by farmers to enhance the growth of animals and crops. What can we do to mitigate the impact of AMR on our food system? • Ensure food processing plants and slaughterhouses follow food safety measures like Good Hygiene Practices (GHP) and Hazard Analysis Critical Control Points (HACCP). • Reduce the use of antibiotics on animals and crops by promoting sustainable farming practices. • Cook raw food thoroughly before consumption to reduce the risk of infection. • Farmers should follow professional veterinary prescriptions when using antimicrobials on animals and crops. Let's educate, advocate and act now to protect the efficacy of antimicrobials and build a safe, secure and sustainable food system! Share your thoughts!! How do you think we can tackle AMR? Let's grow and learn together as we work towards a sustainable future. #WAAW2024 #Foodsafety #Foodsystem

1. Foodborne Diseases: A Global Concern   Did you know that more than 200 diseases are spread through food? Millions fall ill annually, with contaminated food and water being the primary culprits. Sadly, an estimated 1.5 million children die each year from diarrheal diseases, largely preventable through proper food preparation. 2. Long-term Health Risks   Contaminated food isn't just about short-term discomfort. Stomach pains, vomiting, and diarrhea are common symptoms, but heavy metals and toxins can lead to cancer and neurological disorders, posing serious long-term health risks. 3. Impact on Vulnerable Populations   Vulnerable groups, like infants, pregnant women, the sick, and the elderly, are disproportionately affected by foodborne illnesses. For them, the consequences can be severe, even fatal, underscoring the critical importance of food safety. 4. Complexity of Food Supply Chains   Today's food supply chain is intricate, involving numerous stages from production to distribution. At each step, there's potential for contamination, highlighting the need for rigorous safety measures. 5. Globalization and Food Safety   Globalization has made food production and trade more complex. While it offers diverse choices, it also complicates outbreak investigations and product recalls during emergencies, raising the stakes for food safety. 6. Multi-Sectoral Approach   Food safety requires collaboration across sectors and disciplines. Governments, industry, academia, and civil society must work together, leveraging science and technology to ensure safe food for all. 7. Economic and Societal Impact   Food contamination extends beyond health concerns, impacting economies, food exports, tourism, and livelihoods. It affects both developed and developing nations, emphasizing the interconnectedness of food safety and societal well-being. 8. Antimicrobial Resistance   The rise of antimicrobial resistance poses a significant threat to global health. Misuse of antimicrobials in agriculture contributes to this problem, highlighting the need for responsible usage across sectors. 9. Shared Responsibility   Food safety is everyone's responsibility. Governments, industry, academia, and consumers all play a role in ensuring safe food. Collaboration, expertise, and informed decision-making are essential in this endeavor. 10. Empowering Consumers    Educating consumers about food safety practices is crucial. Empowered with knowledge, consumers can make informed choices and adopt safe behaviors, contributing to a healthier food environment for all.

Introducing SafeMeat: Revolutionizing Food Safety with Technology SafeMeat is a groundbreaking initiative that aims to revolutionize food safety in the meat industry. By leveraging cutting-edge technology and innovative solutions, SafeMeat is transforming the way we approach food safety and public health. At the heart of SafeMeat is a commitment to combating antimicrobial resistance (AMR), one of the most pressing global health threats of our time. AMR occurs when bacteria, viruses, and other microorganisms develop resistance to the drugs used to treat them, rendering these drugs ineffective. One of the key drivers of AMR is the overuse and misuse of antibiotics in livestock farming, which can lead to the development of antibiotic-resistant bacteria that can be transmitted to humans through the food chain. SafeMeat tackles this issue head-on by providing local butchers and slaughterhouses with low-cost testing kits that can detect AMR in meat products. These kits are easy to use and provide quick and reliable results, allowing butchers to identify and address potential AMR hotspots in their supply chains. By empowering local communities with the tools they need to monitor and manage AMR, SafeMeat is helping to reduce the spread of antibiotic-resistant infections and protect public health. But SafeMeat is more than just a technology solution—it's a movement. We're working closely with local health authorities, NGOs, and community organizations to raise awareness about the importance of food safety and AMR prevention. Through training programs, workshops, and outreach initiatives, we're empowering communities to take control of their food supply chains and ensure the safety of the food they eat. Our vision is bold: to create a world where everyone has access to safe and healthy food, free from the threat of AMR. With your support, we can make this vision a reality. Join us in our mission to revolutionize food safety and protect the health of future generations. Together, we can build a safer, healthier world for all. #SafeMeat #FoodSafety #AMR #PublicHealth

AFLATOXIN CONTAMINATION & NIGERIA'S FOOD SAFETY POLICY: CHALLENGES & STRATEGIES #FAO #NAFDAC #SON #NEXIM #WORLDBANK 1. Introduction Nigeria, as a major agricultural producer in Africa, faces critical challenges concerning food safety, particularly in relation to aflatoxin contamination. Aflatoxins, primarily produced by Aspergillus fungi, are highly toxic and have been linked to liver cancer, immune suppression, and growth impairment, particularly in children. The pervasiveness of aflatoxin contamination in staple foods like maize and groundnuts has prompted concerns among health authorities and policymakers in Nigeria. 2. Current Status of Aflatoxin Contamination: Aflatoxin contamination remains a persistent issue across various stages of the Nigerian food supply chain, from production and harvesting to storage and distribution. Factors such as poor agricultural practices, inadequate storage facilities, and climatic conditions conducive to fungal growth contribute to the prevalence of aflatoxins in food products. High levels of aflatoxin have been detected in food commodities sold both domestically and for export, posing economic and health risks. 3. Nigeria's Food Safety Policy Framework Nigeria has established regulatory frameworks and institutions to address food safety issues, including the National Agency for Food and Drug Administration and Control (NAFDAC) and the Standards Organization of Nigeria (SON). However, challenges persist in the enforcement and implementation of these regulations, particularly in rural areas where monitoring and compliance are limited. There is a need for greater coordination among government agencies, increased public awareness, and enhanced capacity building for food safety management. 4. Strategies to Mitigate Aflatoxin Contamination ++Good Agricultural Practices (GAPs) Encouraging farmers to adopt practices that minimize fungal contamination, such as proper drying and storage techniques. ++Improved Storage Facilities Investment in improved storage facilities that maintain optimal conditions to prevent mold growth and toxin production. ++Regulatory Enforcement Strengthening regulatory frameworks and enforcement mechanisms to ensure compliance with aflatoxin limits and quality standards. ++Research and Innovation Supporting research initiatives to develop biocontrol agents, resistant crop varieties, and innovative technologies for aflatoxin detection and mitigation. ++Public Awareness and Education Educating farmers, food handlers, and consumers about the risks of aflatoxin contamination and promoting safe food handling practices. 5. Conclusion By enhancing regulatory frameworks, promoting sustainable agricultural practices, and raising public awareness, Nigeria can mitigate the health and economic impacts of aflatoxin contamination while ensuring food safety and security for its population. Segun Philip Olupinla

FOOD SAFETY IN RURAL AREAS Foodborne disease are common in rural areas due to lack of health awareness and health education. In reference to the type of setting, rural areas are not mostly prone to major chemical and industrial pollutions. However, food poisoning comes from the harvesting, processing, storing, and consumption of food. One of the rare food poisoning that interests me is the aflatoxin contamination. Aflatoxins are mycotoxins that are produced from the action of certain moulds on decaying vegetations in the soil. Foods such as peanut, maize and other cereals are mostly contaminated for aflatoxins. The contamination can occur in pre-harvest to post-harvest. Aflatoxins pose a serious health issues such as kidney failure and liver disease. It also has long-term effects on human and animal health. Therefore, proper and effective health awareness and health education must be carried by the responsible authorities to effectively reduce food poisoning in rural areas. Also, recommendations should be made to establish simple critical control points in rural villages in terms of food preparation and consumption. This is from a personal research and point of view. Also, thank you EH215[Microbiology], EH232 [Health communication]. I have strictly put down what I have learned, and I have no intention of any convinces caused to public and copyright owners.

A recent study emerged from Penn State University about multispecies biofilms that provide Listeria monocytogenes with a strategy against sanitizers. This study brings much-needed attention to a persistent problem in the food safety community. Here, is provide several comments on this topic. #biofilm #foodborne #pathogens #listeriamonocytogenes #sanitizers

🌏🍽️ Food Safety in Developing Countries: Improving Infrastructure and Reducing Foodborne Disease Burden Unsafe food poses a major public health and economic challenge in low- and middle-income countries (LMICs) 📊 Populations in South Asia, Southeast Asia, and Africa account for 53% of all foodborne illnesses and 75% of related deaths worldwide. 💸 Total productivity loss associated with foodborne disease in LMICs is estimated at $95.2 billion per year, with an additional $15 billion in treatment costs. 🌐 Foodborne disease disrupts food markets, impedes agri-food exports, and undermines food and nutritional security. Weak food safety systems and lack of investment are key challenges ⚠️ Most LMICs have fragmented food value chains, inadequate food safety regulations, and limited enforcement capacity. 📋 Governments often focus on strict regulations and inspections, which are ineffective for informal food channels dominated by smallholder farmers and micro-enterprises. Practical, low-cost interventions can make a difference 🤝 Incentivizing and facilitating safe food production, processing, and distribution through public-private partnerships. 🔧 Investing in building country capacity to manage food safety risks and drive stakeholder behavioral change. 🌱 Adopting a "farm to fork" approach to control hazards along the entire food value chain. 📲 Leveraging new technologies, growing public awareness, and improved food system governance. 🚀 Addressing food safety is crucial for development, trade, and public health in LMICs. With the right policies, investments, and collaborative efforts, we can make significant progress in improving food safety and reducing the burden of foodborne disease in the developing world. This crucial priority deserves greater attention and action. Let's work together to make a difference! 💪🌍 #FoodSafety #PublicHealth #EconomicDevelopment #LMICs #SustainableDevelopment

🌏🍽️ Food Safety in Developing Countries: Improving Infrastructure and Reducing Foodborne Disease Burden Unsafe food poses a major public health and economic challenge in low- and middle-income countries (LMICs) 📊 Populations in South Asia, Southeast Asia, and Africa account for 53% of all foodborne illnesses and 75% of related deaths worldwide. 💸 Total productivity loss associated with foodborne disease in LMICs is estimated at $95.2 billion per year, with an additional $15 billion in treatment costs. 🌐 Foodborne disease disrupts food markets, impedes agri-food exports, and undermines food and nutritional security. Weak food safety systems and lack of investment are key challenges ⚠️ Most LMICs have fragmented food value chains, inadequate food safety regulations, and limited enforcement capacity. 📋 Governments often focus on strict regulations and inspections, which are ineffective for informal food channels dominated by smallholder farmers and micro-enterprises. Practical, low-cost interventions can make a difference 🤝 Incentivizing and facilitating safe food production, processing, and distribution through public-private partnerships. 🔧 Investing in building country capacity to manage food safety risks and drive stakeholder behavioral change. 🌱 Adopting a "farm to fork" approach to control hazards along the entire food value chain. 📲 Leveraging new technologies, growing public awareness, and improved food system governance. 🚀 Addressing food safety is crucial for development, trade, and public health in LMICs. With the right policies, investments, and collaborative efforts, we can make significant progress in improving food safety and reducing the burden of foodborne disease in the developing world. This crucial priority deserves greater attention and action. Let's work together to make a difference! 💪🌍 #FoodSafety #PublicHealth #EconomicDevelopment #LMICs #SustainableDevelopment  

𝗧𝗛𝗘 𝗥𝗢𝗟𝗘 𝗢𝗙 𝗥𝗘𝗚𝗨𝗟𝗔𝗧𝗜𝗢𝗡𝗦 𝗜𝗡 𝗙𝗢𝗢𝗗 𝗦𝗖𝗜𝗘𝗡𝗖𝗘 Food regulations are essential for ensuring that the food we consume is safe, healthy, and of high quality. These regulations protect not only consumers from potential health hazards but also uphold the integrity of the entire food industry. Various government agencies, such as the Food and Drug Administration (FDA) in the United States and the European Food Safety Authority (EFSA) in Europe, are responsible for setting standards and guidelines for food production, processing, and labeling. Food regulations cover a broad range of issues, including food safety, nutrition, environmental sustainability, and animal welfare. They also address concerns like allergens, genetically modified organisms (GMOs), and food additives, ensuring that food products meet strict safety and quality standards. Moreover, regulations play a significant role in addressing global food security challenges, such as hunger and malnutrition, by promoting sustainable agricultural practices and reducing food waste. Food safety regulations help prevent the spread of foodborne illnesses by setting strict standards for hygiene and contamination control. Quality regulations ensure that food products meet specific criteria for freshness, taste, and appearance, while ethical regulations promote animal welfare, reduce the environmental impact of food production, and ensure consumers receive accurate information about their food. With the support of these regulatory bodies, the food industry continually improves, ensuring the food we eat is safe, high-quality, and ethically produced. As I continue my journey in food science, I am eager to apply my understanding of regulations in a food safety role, where I can help ensure the safety and well-being of consumers. #𝗠𝗶𝗰𝗿𝗼𝗯𝗶𝗼𝗹𝗼𝗴𝘆𝗔𝗻𝗱𝗙𝗼𝗼𝗱𝗦𝗰𝗶𝗲𝗻𝗰𝗲 #𝗥𝗲𝗴𝘂𝗹𝗮𝘁𝗶𝗼𝗻𝘀 #𝗗𝗮𝘆𝟭𝟴𝗼𝗳𝟮𝟱 #𝗙𝗼𝗼𝗱𝗦𝗮𝗳𝗲𝘁𝘆𝗠𝗮𝘁𝘁𝗲𝗿𝘀 #𝗤𝘂𝗮𝗹𝗶𝘁𝘆𝗙𝗶𝗿𝘀𝘁