The theme of the 2021 World Food Safety Day (WFSD), ‘Safe Food Now for a Healthy Tomorrow’, couldn’t have been more apt in drawing attention to the current global and national food security and safety issues.
Reports about the looming food shortage in certain countries/ regions; and the increasing pivot to cheap, and in some cases, unsafe alternatives among segments of the global population has helped to galvanize governments and corporate bodies to effectively participate in food security and safety campaigns within their countries and operational regions respectively. This year’s commemoration of the World Food Safety Day provides a platform to focus on the consumption of unsafe foods, and the consequent impact of such practices on the socio-economic wellbeing of the global population and how the various private and public agencies are working together to proffer lasting solutions to these issues.
A World Health Organisation factsheet showed that an estimated 600 million people fall victim to unsafe, contaminated food every year. While a large percentage of the estimated number of people who consume unsafe food suffer a range of illnesses such as diarrhea and cancer, about 420,000 of the victims die yearly.
The consumption of contaminated foods and the resulting cases of illnesses and deaths impact the global labour force and productivity levels negatively. The efficiency rate of the labour force is lowered, while medical bills gulp a chunk of corporate and public revenues. In monetary terms, the world loses a whooping $110 billion annually to lost productivity due to consumption of contaminated foods.
More painful, however, is the fact that children account for 40% of the total victims of food-borne diseases. Considering the recent advancements in the global food supply chains and nutrition regulatory and monitoring frameworks, the proliferation of unsafe foods and the consequent loss of lives is tragic, seeing as it is completely avoidable.
Food can be chemically, biologically and physically contaminated. For instance, the toxins that occur naturally in some fishes may harm consumers. Likewise, the use of hazardous chemicals such as dichlorvos for the storage of agricultural produce and the adoption of crude farming practices that involve the use of substandard fertilizers on local farms may leave food contaminated and unsafe for public consumption.
Unauthorized preservatives to prolong the shelf life of food products can be hazardous to human health. Pest droppings and other contaminants often contain bacteria and viruses that are harmful when carelessly allowed to get into food prepared for human consumption. Besides, where foreign objects such as wood, iron, fingernails, amongst others, are found in food meant for human consumption, the food is said to be physically contaminated. In addition, non-fortified natural food ingredients such as unbranded salts and cooking oil that lack vital nutritional minerals do more harm to the human body than good.
Food insecurity can somewhat be linked to the consumption of unsafe foods. Price inflation and natural disasters stimulate a wider pivot to cheap and unsafe food types. Drought creates deep poverty and hunger. Food price inflation encourages the sale of fake & substandard food products, and the marketing of unfortified & badly processed food products.
Global food prices rose sharply in the first quarter of 2020 due to the impact of the COVID-19 pandemic. Coupled with regional unrests in the country, the various policies deployed to curtail the pandemic have resulted in economic meltdown across local and global markets.
The World Bank, in a report titled, ‘Food Security and COVID-19’, published on May 21, 2021, shared that “Global food prices have risen by 38% since January 2020. Maize prices are 80% higher and wheat prices are 28% higher than in January 2020. Surging prices reflect strong demand, along with weather uncertainti