Your search found 2 Results
The role of food safety in health and development. Report of a Joint FAO-WHO Expert Committee on Food Safety.
World Health Organization Technical Report Series. 1984; (705):1-79.This document presents the recommendations of a Joint Food and Agriculture Organization (FAO)-World Health Organization (WHO) Expert Committe on Food Safety. Illness due to contaminated food is perhaps the most widespread health problem in the world and a major cause of reduced economic productivity. The safety of food is affected by food systems, sociocultural factors, food chain technology, ecologic factors, nturitional aspects, and epidemiology. It was the assumption of the Committee that, if food safety is given sufficient priority within national planning, countries can prevent and control foodborne disease, especially pathogen-induced diarrheal syndromes, and interrupt the vicious cycle of diarrhea-malnutrition-disease. Attainment of this objective requires a national commitment and the collaboration of all ministries and agencies concerned with health, agriculture, finance, planning, and commerce as well as the food industry, the biamedical and agricultural scientific community, and the consuming public. Prevention and control interventions should aim to avoid or minimize contamination, to destroy or denature the contaminant, and to prevent the further spread or multiplication of the contaminant. The Committee outlined a series of recommendations for achieving a worldwide reduction in the morbidity and mortality caused by foodborne hazards. Food safety should be considered an integral part of the primary health care delivery system. Food safety should also be regarded as an integral part of the total food system. National food control infrastructures should be strengthened, and regional, national, multinational, and international surveillance of foodborne diseases should be carried out. Each country should aim to develop at least 1 laboratory capable of identifying the etiologic agents of diarrhea and other foodborne diseases. Health workers should be trained to play a role in identifying and monitoring critical control points in food production and preparation. Health education, within the context of the cultural and social values of the community, should inform the public about food safety hazards and preventive measures. Finally, the hazard analysis critical control point approach to prevention is recommended.
[Unpublished] 1984 May 3. Presented at the 1984 Annual Meeting of the Population Association of America, Minneapolis, Minnesota, May 3-5, 1984. 26 p.The paper summarizes the health strategy of the US Agency for International Development (AID). The goal of the strategy is to assist developing countries to 1) reduce mortality among infants and young children, and 2) to reduce disease and disability among selected population groups. The main strategy elements include: 1) improved and expanded use of available technologies; 2) development of new and improved technologies; and 3) strengthening human resource and institutional capability. A more in-depth look is taken at how AID implements its strategy in Asia emphasizing the primary goal of infant mortality reduction. The paper provides a demographic overview of the 9 AID-assisted Asian countries. A summary of AID's program support in Asia showing levels and trends by subcategory is provided. Particular attention is paid to projects supporting selective primary care. Finally, the paper discusses the difficulties of implementing the strategy in Asia and speculates on the chances for success. (author's)