These two bathtubs are the containers used to wash the carcasses of slaughtered animals at the KSAC abattoir.

Audia Barnett, Contributor

The expose in The Sunday Gleaner of April 6 on our local abattoirs have many of us shaking our heads in disgust. That it had to get to this stage before action is taken appears to be the modus operandi for our daily activities - CRISIS MANAGEMENT. Jamaica has all the elements for ensuring that our population receives safe and wholesome foods. However, these elements have not proven to be effective, and one ventures to say they cannot be effective if operated in a disparate and uncoordinated manner.

The call for a national food safety regulatory/legal instrument is a not new one. As a matter of fact, there was a flurry of activity some years ago to establish a national food safety body. The hiatus came when it was to be decided where to locate the body and which ministry would play the lead role. Sounds familiar? This seems to be a constant millstone around our necks that is preventing us from tackling the job at hand. As a country it should be clear by now there is power in unity.

No lack of expertise

There is no lack of expertise - the country now boasts dozens of consultants in Hazard Analysis Critical Control Points (HACCP), which is really a set of steps that help to ensure that we produce safe foods. The issue of identifying all the steps which may cause a public health hazard is, therefore, central to this system, as is the issue of traceability. If animals are slaughtered in unsanitary conditions, one can expect high levels of micro-organisms such as bacteria (germs), some of which may be hazardous to our health. But, we don't eat raw meat. As a matter of fact - our culture indicates that we overcook rather than undercook. One may very well ask what is the big deal, if we will cook the food thoroughly anyway. It is important to know that although cooking will destroy most of the bacteria on the meat, if you start with a huge number of bacteria on your food there is the likelihood that you will end up with sufficient numbers in your food that may make you ill, moreso if the preparation and storage conditions in your kitchen or factory are suspect.

Trade and tourism

Then there is the issue of trade and tourism. The international trade regime is rife with standards and regulations that must be met. The burden of proof is on us. We need to demonstrate that there are systems in place for the production of safe and wholesome foods. As a country, we have an admirable record as it relates to diseases like foot-and-mouth and mad cow, yet we are unable to export meat products to major markets. If we do not clean up our act, our case will be a difficult one to argue.

Accurate records may not be in place for foodborne illnesses caused by bacteria such as salmonella, listeria, and E. coli to name a few. However, we do know that from time to time there are flare-ups in cases of diarrhoea, gastroenteritis and typhoid fever. Of course, our children, elderly and those who are already sick are even more vulnerable and can be severely affected by contaminated food. Safety measures from farm to fork are, therefore, the order of the day.

And not to be a killjoy to vegetarians, the food safety issue is just as important in the preparation of our fruits and vegetables. Here, in addition to microbial contamination which can occur as a result of unhygienic preparation or use of unclean washing water, there is the possibility of pesticide contamination resulting from harvesting of crops too early after spraying. Certain tubers and leafy vegetables can absorb dangerous heavy metals from the soil, as do certain fish from the water. The jury is still out on genetically modified (GM) foods; and as our legislation has not yet caught up with the processing and trade of these products, this remains an unknown risk.

Things to consider

Our generation is privileged to be living in an era where information abounds. It is now up to us to translate this information into knowledge. Knowledge that should be used to guide our decisions - regarding policies, monitoring mechanisms or personal purchasing and preparation activities. As consumers, we have a right to safe and healthy foods. However, we also responsibilities and these we should take seriously as we protect our own food security.

Audia Barnett, Ph D is executive director of the Scientific Research Council