World Food Safety Day | Lee Hung Scientific Pte Ltd

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World Food Safety Day

 

7th June 2019 marks the first ever World Food Safety Day adopted by the United Nations (UN) under the theme “Food Safety, everyone’s business”. Highlighting that access to safe and nutritious food is the shared responsibility of governments, producers as well as individuals.

 

Why Is This Initiative Important?

Every year, almost 1 in 10 people in the world fall ill after consuming contaminated foods, this is almost equivalent to an alarming number of 600 million people globally. These foods are either contaminated by bacteria, viruses, parasites or pesticide residues etc. Therefore, Food Agriculture Organization (FAO) and World Health Organization (WHO) are joining forces to assist countries to prevent, manage and respond to risks along the food supply chain, working with food producers and vendors, regulatory authorities and civil society stakeholders, taking strong measures to ensure the safety of their food products.

 

Get Involved

Activities around the world for World Food Safety Day aim to inspire action to help prevent, detect and manage foodborne health risks. 

FAO and WHO have created a new guide to show how everyone can get involved. The guide includes five steps to make a sustained difference to food safety:

  1. Ensure it’s safe. Governments must ensure safe and nutritious food for all.
  2. Grow it safe.  Agriculture and food producers need to adopt good practices.
  3. Keep it safe. Business operators must make sure food is safely transported, stored and prepared.
  4. Check it’s safe. Consumers need access to timely, clear and reliable information about the nutritional and disease risks associated with their food choices.
  5. Team up for safety. Governments, regional economic bodies, UN organizations, development agencies, trade organizations, consumer and producer groups, academic and research institutions and private sector entities must work together on food safety issues.

 

Do You Know?

Water activity is one of the most important intrinsic factor that determine microbial growth in foods.

Like all organism, microorganisms rely on water for growth. By reducing water activity, you can rule out the growth of certain classes of microbes. In short, water activity play a big part in predicting the shelf life of food products and water activity measurement can be used as a critical control point and as an integral part in HACCP plans.

 

To find out more about our water activity meter, click here.

To read more about how water activity controls microbial growth, click here.

To know more about World Food Safety Day, click here.