Food saftey: an examination of the potential impact on the economies of countries of the Caribbean Community [abstract]

Food safety pertains to the prevention, reduction or elimination of the risk of ill-health as a result of the consumption of foods whether fresh or processed, obtained through the domestic market or by international trade. Food saftey issues therefore impact on agricultural production and trade, as well as on the manufacture of processed foods and on the preparation and service of meals, whether these be in a hotel/restaurant environment or by itinerant street vendors. Agricultural production, trade and tourism are together significant contributors to the output of the open economies of the countries of the Caribbean Community. The discussion examines the findings of a recent assessment of the food safety status of Caribbean Community (CARICOM) Member States, which focussed on food safety in respect of plant, animal and human health systems in the various countries. The economic structure of selected countries is highlighted together with an indication of the trends in trade. The findings of the food safety assessment are then reviewed in the context of their possible impact on the economic output of the countries. The analysis showed that agricultural production and trade play a critical role in the economic output of many CARICOM States, Through their contribution to export earnings as well as employment. Tourism is also important in this regard. Inadequate attention to food safety issues can result in loss of market share either through a shift in purchasing patterns as experienced by other countries, or through detention by the regulatory agency of the importing country. Weak food safety policies could also jeopardize the tourism sector. Improvements in the food safety system and its infrastructure would serve to enhance the earning potential of the agricultural and tourism sectors and this should lead to greater economic output from those sectors. (AU)

A study of consumers' knowledge, attitudes practices and perception concerning selected food safety issues in the home

Household food safety poses a major challenge not only to the prevalence of food but to public health and other food regulatory authorities. Studies have shown that family home rank high in the list of places where foodborne diseases are acquired and transmitted. To describe the knowledge, attitude, practices and perception of householders in North Central Saint Andrew one hundred and ten householders, eighteen years and over, were interviewed during January and March, 1999. The study, cross-sectional in design, included respondents who were randomly selected from three distinct socio-economic classes. Four key informants representing public sector and non-government organizations involved with food safety programmes were interviewed to explore additional ways of strengthening household food safety. The survey found that householders were very concerned about the food they purchased for preparation at home; displayed strong concerns about sanitation of food handling establishments; food handlers practices and the appearance of the foods purchased. There was significant gender difference in the concern for the appearance of the food (X2 = 4.45; p<0.05). There were no other significant gender differences for the major concerns when purchasing food (p>0.05). Respondents adopted varying actions to improve food safety at home. Ninety-eight percent of respondents never contacted the Local Health Department of the Ministry of Health as part of their information seeking opportunity regarding food safety. The lifetime prevalence of food-borne illness was found to be approximately 46 percent. Diarrhoea, stomach pain, vomitting and nausea were the major symptoms reported. Milk/yogurt/ice cream, beef, chicken, pork and fish/shellfish were the main food items implicated as being associated with the foodborne illness. Respondents gave a low rating to Government departments/agencies for their contirbution to the food safety efforts. While respondents reported a fairly high knowledge of safe food handling practices, 52 percent and 62 percent respectively did not know the correct temperature for cooling and freezing foods. Similarly, approximately 71 percent practised unsafe methods of thawing frozen foods. Most respondents had average or fair attitude concerning food safety. There was no significant difference socio-economic class with respect to attitude towards household food safety.(Au) [truncated at 2500 characters]

Safe use of drugs: some helpful hints

Pamphlet describing safety guidelines for the use of medication.

Meat inspection in the parish of Manchester

The research shows that private places of slaughter were not constructed in a manner that could enable the production of good, safe meat. Structures and equipment provided by butchers were far below the minimum standard that would enhance the production of good safe meat. Sanitation was also a very grave problem. It seems that not enough planning and forethought was put into the building of most places of slaughter visited. Because of this, many problems existed which are discussed in the thesis. (AU)

Integration through education

As herbal and nutritional supplements increasingly find their way onto the shelves of pharmacies and health-food shops, the healthier provider and consumer may find themselves confused and inappropriately informed as to the safe and rational use of these products. As such, there must be focused and unbiased education targeting the consumer, the orthodox healthcare advisor (such as pharmacists, nurses stc.), and the alternative/complementary healthcare advisor (such as massage therapists, health-food shop employee etc.) The historical and traditional use of herbs can no longer be regarded as the main basis for the recommendation of use in our modern society. Recommendations must be made based on current evidence of safety, efficacy and quality assurance. Specialized education will encourage more scientific investigations and evlauations of herbal products, appropriate regulations for the maintenance of safe, high-quality products and an increased emphasis on herb-drug interactions. One of the first steps towards integration is proper education of all involved (AU)