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World health day 2015

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theme of world health day 2015 presented to the public in my home town ,mangalagiri,andhrapradesh,India

Published in: Health & Medicine
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World health day 2015

  1. 1. Food Safety FROM FARM TO PLATE MAKE FOOD SAFE
  2. 2. World Health Day 2015 DR.K.V.S.SAI PRASAD M.B.B.S.,D.CH.,PGCCA
  3. 3. ప్ర ప్౦చ ఆరోగ్య దినోత్సవ౦-2015
  4. 4. ప్ర ప్౦చ ఆరోగ్య దినోత్సవ౦-2015
  5. 5. ప్ర ప్౦చ ఆరోగ్య దినోత్సవ౦-2015
  6. 6. POULTRY FARMS
  7. 7. World health day-theme  World health day is celebrated every year To mark the anniversary of WHO that was founded in 1948.  This year the theme is “food safety” which focuses on the need of” safe food that is free from microbes ,viruses, chemicals.
  8. 8. The theme for World Health Day 2015  will be Food Safety, a theme of high relevance to all people on the planet, and multiple stakeholders, including government, civil society, the private sector, and intergovernmental agencies
  9. 9. safe food vs food security  Safe food underpins but is distinct from food security.  Food safety is an area of publichealth action to protect consumers from the risks of food poisoning and foodborne diseases, acute or chronic.  Unsafe food can lead to a range of health problems: diarrhoeal disease, viral disease (the first Ebola cases were linked to contaminated bush meat); reproductive and developmental problems, cancers.  Food safety is thus a prerequisite for food security
  10. 10. New threats to food safety  New threats to food safety are constantly emerging.  Changes in food production,distribution and consumption (i.e. intensive agriculture, globalization of food trade,mass catering and street food);  changes to the environment; new and emerging bacteria and toxins; antimicrobial resistance—all increase the risk that food becomes contaminated. Increases in travel and trade enhance the likelihood that contamination can spread
  11. 11. KEY FACTS •Access to sufficient amounts of safe and nutritious food is key to sustaining life and promoting good health. • Unsafe food—containing harmful bacteria, viruses, parasites or chemical substances—causes more than 200 diseases, ranging from diarrhoea to cancers. • Foodborne and waterborne diarrheal diseases kill an estimated 2 million people annually, including many children.
  12. 12.  • Food safety, nutrition and food security are inextricably linked. Unsafe food creates a vicious cycle of disease and malnutrition, particularly affecting infants, young children, the elderly and the sick.  the Foodborne diseases impede socioeconomic development by straining health care systems, and harming national economies, tourism and trade.
  13. 13. KEY FACTS • Food now crosses multiple national borders from where it is produced to where it is consumed.  Good collaboration between governments, producers and consumers helps ensure food safety.  Foodborne illnesses are usually infectious or toxic in nature.
  14. 14. FOOD BORNE ILLNESSES  Foodborne illnesses are usually infectious or toxic in nature. They can be caused by  bacteria, viruses, parasites or chemical substances entering the body through contaminated food or water.  Foodborne pathogens can cause severe diarrhoea or debilitating infections including meningitis.  Chemical contamination can lead to acute poisoning or long-term diseases, such as cancer.  Foodborne diseases may lead to long-lasting disability or death.
  15. 15. The main causes of foodborne illness • Bacteria • Viruses • Parasites • Prions • Chemicals (naturally occurring, and man made
  16. 16. EFFECTS OF UNSAFE FOOD  About 2 millions die each year including many children due to foodborne diseases..  Unsafe food :containing harmful bacteria,viruses,parasites,chemical substances- causes more than 200 diseases.the range from diarrhoea to cancer
  17. 17. FIVE KEYS TO SAFER FOOD  1.KEEP CLEAN  2.KEEP FOOD AT SAFER TEMPERATURES  3SEPARATE RAW &COOKED FOOD  4.COOK THOROUGHLY.  5.USE SAFE WATER &RAW MATERIALS.
  18. 18. Keep clean  Do not overlook the basics  Hand washing  Wiping clothes .  Dish washing(especially cutting boards(vegetables)  Washing & sanitizing all surfaces & kitchen platforms,  Washing kitchen equipment.
  19. 19. KITCHEN
  20. 20. WORLD HEALTH DAY 2015  LOOK FOR MANUFACTURING& EXPIRY DATES ON THE WATER PACKETS.
  21. 21. MICRO OVEN
  22. 22. KEEPFOOD AT SAFE TEMPERATURES  1.DO NOT LEAVE COOKED FOOD FOR MORE THAN 2HRS. AT ROOM TEMPERATURE.  Refrigerate all cooked food below 5 degree celsius  Do not store food in the refrigerator for too long and avoid thawing at room temperature.
  23. 23. SEPARATE RAW &COOKED FOOD 1.reduces the risk of cross contamination  2. raw meat could carry bacteria and should be stored in a plastic bag to prevent juices from dripping on other foods like fruits &vegetables.  3.Cooked meat products,dairy products,&egg dishes should be stored carefully as these can be easily contaminated.  4.Eggs should be refrigerated as soon as possible as these can be easily contaminated.  5.Never place/serve cooked food in the same utensils that held raw foods.
  24. 24. COOK THOROUGHLY 1.Kills most of the dangerous organisms. 2.Cooking food at a temperature of 70*c can ensure safe consumption. 3.Reduces the risk of food poisoning. 4.Cover the dishes as steam promotes cooking. 5.Take extra precaution when using raw eggs in batters ,dips,spreads. Cooking in a microwave/oven may sometimes leave the food partially uncooked.to avoid this,place thicker items towards the edge and stir &rotate while cooking.
  25. 25. USE SAFE WATER &RAW MATERIALS.  Raw materials like ice are some of the most common sources of bacteria.  What to do?  1.using clean water  2.using pasteurized milk .  Checking the expiry dates..
  26. 26. CULTIVATION
  27. 27. A FARMER SPRAYING THE INSECTICIDE
  28. 28. Food hazards at farm level-  Pesticides &use of the fertilizers in the past 50yrs have grown nearly 170 times.  Pesticide residues has been the biggestissue regarding food safety..  Training should be given to the farmers about the waiting bperiod &right taime to use pesticides.  Promote use of bio-pesticides.  In most cases ,pesticides may used juist before harvest and this can lead to residues above maximum permissible level.
  29. 29. STORAGE & DISTRIBUTION.  Food adulteration has become very common. These may be chemicals and additives or inferior quality ingradients.stict vigilance is required at every step in industry. It is estimated that 20 to 25% of food stocks are due to lack of storage facilities.70% of the items are sold lose in the markets.
  30. 30. HOW SAFE ARE FRUITS &VEGETABLES BOUGHT FROM LOCAL MARKETS.  “We need to regulate our public Distribution system.Grains,pulses and cereals should be packaged and sold and for fresh fruits, vegetables and street food standards need to be set for sale and preparation. 
  31. 31. PROCESSED FOODS  Reading your labels has become of utmost importance considering the various scandals and risks surrounding processed food. Most products are loaded with saturated fat. Sugar and sodium that are increasing the burden of non communicable diseases more than ever. The Food Safety and Standards Authority of India was established in 2006 and has been conforming with standards to ensure proper labeling & licensing.
  32. 32. Processed foods  Most people can’t read labels  People may only see the brand name or expiry date  People should be informed about the scientific rationale behind the use of certain ingredients or practices .  Kids should get this knowledge in schools so that they can make better choices
  33. 33. LAWS  TO PREVENT FOOD,MILK ADULTERATION TO BE MADE STRINGENT
  34. 34. Antibiotic resistance and microbial contamination  With increased consumption of animal products there is a larger risk of exposure to zoometric diseases 60% of all infectious pathogens are of animal origin.  Unhygienic breeding conditions or use of growth hormones.
  35. 35. POULTRY FARMS
  36. 36. If you are a chicken lover,  f you are a chicken lover, this is something you should definitely be aware of. While food adulteration and pesticide use are nothing new, a recent lab study conducted by Centre for Science and Environment's (CSE) Pollution Monitoring Lab, shows how antibiotic-fed poultry is harming the consumers. The study shockingly reveals that large scale and indiscriminate use of antibiotics in the poultry industry has led to antibiotic resistance in Indians who are falling prey to many ailments that are otherwise curable.
  37. 37. Effects of poultry forming  The study - For the study, 70 chicken samples from the Delhi-NCR region were tested for six commonly used antibiotics - oxytetracycline, chlortetracycline, doxycycline, enrofloxacin, ciprofloxacin and neomycin. The lab tested three tissues of chicken - the muscle, liver and kidney. About 40% of the chicken samples contained residues of these antibiotics. Besides this, residues of more than one antibiotic were found in 17 percent of the samples.."
  38. 38. Why are antibiotics used? Why are antibiotics used? Poultry is fed with antibiotics to promote their growth and make them fat without actually feeding them much.  The poultry industry is one of the fastest growing sectors in India.  The reports points out that it has been growing at around 8 to 10 percent annually and poultry constitutes of more than 50% of all the meat consumed in India.  In order to meet with the growing demand and competition, breeders resort to the use of antibiotics to make chickens plump quicker and ensure a steady supply.
  39. 39. ANTIBIOTICS IN POULTRY FARMS  Since there are no restrictions or limits on the use of antibiotics, the poultry industry has been rampantly using them as growth promoters. The residues of these antibiotics are being transmitted to humans on consumption.
  40. 40. The use of antibiotics in the meat and poultry industry is completely unregulated Unlike Europe, India has adopted the US model of self-regulation where it has no control over the sale of antibiotics for non-medical purposes to the poultry industry.  In fact, there are no safe-limits set for feeding antibiotics to chickens, which gives the breeders easy access to go all out
  41. 41. How does consumption of antibiotic- fed poultry affect humans The study explains that these antibiotics are pumped into chicken to treat infections or mixed with feed to promote growth. But, in most cases this is done for several days even when there is no sign of infection. Prolonged use of antibiotics leads to the development of resistant bacteria in chickens. This can be easily transmitted to humans through 'food, environment and direct contact' with such meat and lead instances of antibiotic-resistant.
  42. 42. Antibiotic resistance  According to the report, "Antibiotic resistance (ABR) refers to the resistance to antibiotics that occurs in bacteria that cause infections. The resistant bacteria can withstand the effect of the antibacterial drug (antibiotic) to make it ineffective." This has become a global concern as it makes it difficult to treat various diseases that are otherwise curable. "Many essential and important antibiotics for humans are being used by the poultry industry. In India, there is growing evidence that resistance to fluoro quinolones such as ciprofloxacin is rapidly increasing
  43. 43. What is to be done?  "Public health experts have long suspected that such rampant use of antibiotics in animals could be a reason for increasing antibiotic resistance in India.  But, the government has no data on the use of antibiotics in the country, let alone on the prevalence of antibiotic resistance. ."
  44. 44. Antibiotic usage in poultry farm  CSE has called upon the government to implement a comprehensive set of regulations including banning use of antibiotics as growth promoters in the poultry industry. "Ask the sellers and suppliers when you buy whether there are antibiotics in the chicken and ask repeatedly
  45. 45. TAKE HOME MESSAGE  FOOD SAFETY IS IMPORTANT.  KEEP THE BASICS GOOD SUCH AS:  1.KEEP CLEAN  2.KEEP FOOD AT SAFER TEMPERATURES  3SEPARATE RAW &COOKED FOOD  4.COOK THOROUGHLY.  5.USE SAFE WATER &RAW MATERIALS.  6.USE PESTICIDES ONLY WHEN NECESSARY.  7.DON’T USE ANTIBIOTICS IN POULTRYFORMS INADVERTENTLY.  KNOW THE QUALITY STANDARDS,EXPIRY DATES ETC., OF THE PROCESSED FOODS.
  46. 46. THANQU THIS IS FOR EDUCATING THE PUBLIC ONLY ..IF ANY MISTAKES HAVE BEEN COMMITTED INADVERTANTLY I PERSONALLY APPOLOGISE FOR THAT. THIS IS NOT MEANT FOR BUSINESS PURPOSE.

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