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Global Food Safety Partnership

Food Safety in Zambia: How Small Improvements Can Have Big Impact

Artavazd Hakobyan's picture

Food Safety is becoming a priority in Zambia. The government is revising its food safety strategy and preparing new legislation to improve and modernize food safety governance.  In the private sector, a number of food enterprises are upgrading their food safety practices to stay on par with their peers abroad and cater to increasingly demanding consumers.

These improvements are timely and appropriate. While the extent of foodborne risks in Zambia isn’t fully known, recurrent cholera and typhoid outbreaks as well as the fact that 60 percent of the population suffers from diarrhea suggest that foodborne pathogens, poor hygiene and sanitation and other food safety risks are having a negative impact. Anecdotal information supports this point. In conversations with partners in Zambia, over a cup of coffee or dinner, I asked what they thought could cause diarrhea? Most of them responded that it was probably something they ate. They complained that while diarrhea was not a “big deal,” and that “their stomachs were used to bacteria,” it reduced productivity because they had to take sick days away from work. Aside from causing a high death rate among children and the elderly, these diseases place a significant burden on straining public health services, reduce the productivity of the working population and constrain development. Furthermore, the economic and human costs of these diseases are huge.

Suy nghĩ về An toàn thực phẩm trong kỳ nghỉ lễ

Juergen Voegele's picture
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Cleaning food in Moldova. Michael Jones/World BankSắp đến kỳ nghỉ lễ, chúng ta, những người tiêu dùng, sẽ lại bàn tán nhiều về việc làm sao nấu được bữa ăn ngon giúp cho bạn bè và người thân có được một kỳ nghỉ vui vẻ, thay vì bị ngộ độc thực phẩm và bị đưa đến phòng cấp cứu.

Safe Food for Thought for the Holiday Season

Juergen Voegele's picture

Cleaning food in Moldova. Michael Jones/World BankIn the lead up to the holidays, much will be written about how we, as consumers, can safely prepare food to ensure that friends and family remember a wonderful holiday meal and not the bout of food poisoning that landed a loved one in the emergency room.

But it often strikes me that other major threats to food safety – those that lie undetected in farms and factories and other vulnerable points along the food supply chain – are not part of the conversation until tainted food surfaces in grocery stores and on dinner plates, making millions sick and even killing people along the way.

As global headlines have illustrated – packaged salads in the United States, sprouts in Germany, milk and infant formula in China – food safety is a serious issue that affects all of us: individuals, nations, and businesses.  No country is immune, and as global agri-food value chains become more integrated, food safety hazards that were once geographically confined can now span countries and continents with ease.