PROPOSAL - FOOD SAFETY MESSAGE

Government Agency: Food and Drug Department

Address: University of Guyana Turkeyen Campus, Turkeyen Greater Georgetown

Tell #: 222-8857

Agency: Ministry of Health

Address: Lot (1) Brickdam Stabroek, Georgetown.

Tell #: 225-6392

INTRODUCTION

There is evidence to support that the incidence of food borne illnesses is on the increase globally. More than a third of the population in industrial countries suffers from an episode food borne illness each year. Even though the majority of cases of diarrhoeal disease are known to be waterborne, the mistake should not be made by ignoring the role played by contaminated food in cases of diarrhoeal disease.

The united state records approximately 76 million episodes of foodborne illnesses annually and even though cases might be mild, a significant number of deaths do occur, with high levels of acute infection or chronic sequelae resulting in loss of productivity and billions of dollars in medical cost[1].

Food borne illness results from the ingestion of a food contaminated by a chemical, parasite or

a pathogen at some point along the food preparation, storage or distribution chain[2, 3].

In Guyana the Borden of Illness Study (BOI) suggested that the monthly prevalence of acute gastroenteritis (AGE) is 7.7 % (97 of n= 1,300 respondents self reported cases of syndromic AGE) higher than that found in similar studies conducted in other Caribbean countries. Of the 97 cases twenty 22 visited the hospital and stool samples were requested from seven 7 persons. Of the seven, four 4 were confirmed as food borne disease (FBD) / AGE with Giardia as the causative agent. The study also calculated the percent of underreporting of AGE as being 75%, which meant that for every reported case of syndromic AGE there was an additional 4.3 cases that were not reported. In addition the BOI suggested that there is a greater degree of underreporting for laboratory confirmed FBD / AGE at 99.9 % under reporting. Therefore for every laboratory confirmed case of FBD / AGE there were an estimated 2,881 cases occurring in the society.

Reflecting on the economic burden of AGE in the Guyanese society it would appear, according to the study that an estimated US $ 2 million is used to respond to AGE. This is both a public health and an economic issue that is significant and alarming for a developing country as ours. Any initiative therefore (Food Safety Program, documentary, intervention etc.) that would reduce the incidence of food borne diseases in our society would be impacting on the number of AGE cases and the cost exacted on the public purse.

[4, 5].

AIM

To reduce the incidence of food poisoning among the Guyanese population

OBJECTIVE

To promote greater awareness of food poisoning from microorganism

To promote safe processing and preparation of foods

To promote safe storage and transportation of foods

METHODOLOGY

A Safe Food Guyana documentary will be created taking the form of a docudrama, where

the importance of food safety practices (preparation, storage and distribution) will be

highlighted. The content would be educational with the ability to influences the masses, while demonstrating the principles and practices that will mitigate the risk of food poisoning.

A typical Guyanese setting where food is prepared, transported, stored and served will be used to demonstrate good and safe practices. High risk foods in the Danger Zone for more than two (2) hours between 5oc and 60oc will be a key point for demonstration in the material docudrama.

EXPECTED OUTCOME

Reduced incidence of food poisoning (diarrhoea) among the Guyanese population

Reduce financial burden to respond to food borne illness

Reduction in self-medication in response to diarrheal episodes

IMPACT

- Safer food for the consuming public

- More informed consumers who use ready to eat foods

- Increase productivity among the Guyanese work force

- Increase life expectancy of the Guyanese populace

REFERENCES

1.Organization, W.H., WHO Initiative to Estimate the Global Burden of Food Borne Diseases 2007.

2.Tonsey, S., Food Safety (Quality Improvement and Acreditation System) Putting Chirdren Firsts) 2010.

3.Organization, W.H., WHO Global Strategy fot Food Safety . Safer Food for better Health 2002 2002.

4.Organization, P.-A.H., Caribbean Food and Nutrition Institute Annual Report CFNI. 2009.

5.Persuad, S., et al., Determining the Community Prevalence of Acute Gastrointestinal Illness and Gaps in Surveillance of Acute Gastroenteritis and Foodborne Diseases in Guyana. Journal of health, population, and nutrition, 2013. 31(4 Suppl 1): p. S57.