"PREVENTION FACILITIES BY WHO ON FOOD SAFETY"

WHO aims to provide facilities for global prevention and detection to public health threats which are associated with contaminated food.

WHO helps member states to build capacity to prevent and detect foodborne risks by assessing the safety of new technologies for food production like genetic modification and many more. WHO helps in improving national food systems and implementing adequate framework to manage food safety risks.

The International Food Safety Authorities Network was developed by WHO and UN Food and Agricultural Organization quickly shares the information during food safety emergencies.

WHO works with many international organizations to ensure food safety from production to consumption.

Food security is ensured if all of its citizens have enough nutritious food available, all people have the capacity to buy food of acceptable quality and there is no barrier on access to food. People living below the poverty line might face food insecurity all the time while better off people might also face food insecurity due to calamity or disaster. We should not waste food instead we should donate extra food to the needy people so that they get enough food. We must check that programmes such as Mid-day Meal scheme in schools should effectively run so that children get nutritious food. There should be a check at rationing shops that only needy people get food from there. Fruits and vegetables should also be sold at controlled rates for people who cannot afford to buy expensive food and vegetables. We can educate the people about keeping a clean environment and control pests as they can contribute to the spread of diseases by contaminating the food.

Aseem Talwar (SMSMB)

Viruses, bacteria, and parasites are living organisms that are found all around us. They exist in the water and soil, on the surfaces of foods that we eat, and on surfaces that we touch. Some bacteria live in and on our bodies and do not cause problems. But the other kinds of bacteria, viruses, and parasites present in some foods can be really harmful if they enter our body. They can cause a variety of diseases such as vomiting and diarrhea. They grow in food and produce toxins. When swallowed, this irritates the stomach lining, causing pain, nausea, and sickness. The toxins may also enter the intestines and cause diarrhea.

Some types of infections are:

1. Campylobacter: Campylobacter bacteria is the most common cause of food poisoning in the UK.

2. Salmonella: This bacteria is often found in raw or undercooked meat, raw eggs, milk, and other dairy products.

3. Listeria: It is a genus of bacteria that acts as an intracellular parasite in mammals.

4. E. coli: Most of these are harmless and live in the intestines of healthy people and animals. But some strains of E. coli make a strong toxin that can cause a severe infection. E. coli or Escherichia coli spread by consuming contaminated food or drinks. Infection often leads to bloody diarrhea, stomach cramps, vomiting, and fever.

5. Shigella: This is a type of intestinal infection caused by a family of bacteria known as shigella. The main sign of shigella infection is diarrhea, which often is bloody. It is very contagious.

6. Rotavirus: It is the most common cause of severe diarrhea among children. In the U.S., the disease occurs most often in the winters. Most children infected are about 5 years of age. Adults can also be infected. But the disease tends to be mild. Fever and stomach pain occur often.

7. Giardia: Giardia is a tiny parasite that lives in the intestines of people and animals. The parasite is passed in the bowel movement of an infected person or animal. It is found in every part of the USA and throughout the world.

8. Cryptosporidium: Cryptosporidium, or "crypto," is a tiny parasite that can live in the intestines of humans and animals. The parasite is protected by an outer shell that lets it survive outside the body for long periods of time. It is very resistant to chlorine disinfection.

However, bacteria and parasites can be killed by taking antibiotics.

Mannat Gogia (SMSMB)

Food is the core basis of life on Earth. However, nowadays, urban living is incomplete without pollution and contamination. Even so that we often read in the newspapers about the presence of artificial substances in food that sellers may add to increase sales and enhance appearance. These unwanted chemicals prove harmful to the body and its systems. But are we aware of the naturally occurring toxins in our intake? I guess not.

Generally, food contains compounds like carbohydrates, proteins, and vitamins. Sometimes, plant and animal products may contain poisonous substances that are not of human origin. The most common example of this is wild mushrooms. It's widely known that certain species like the Death cap mushroom, if consumed, lead to deadly consequences. Moist grains or nuts like rice, maize, cocoa beans, and spices also carry aflatoxins in case of fungal contamination before or after harvest.

Toxins called persistent organic pollutants (POPs) can also cause serious harm to our bodies. POPs are unwanted byproducts of industrial processes and the burning of waste. For example, dioxins, a form of POPs, can cause reproductive and developmental problems, damage the immune system, interfere with hormones, and result in cancer.

Furthermore, metals like cadmium and lead may contaminate food due to the pollution of natural resources.

The most feasible solution includes washing vegetables and fruits thoroughly before consumption. We should also discard discolored, moldy food and items that have an unusual taste or smell.

Aashvi Ahlawat (SMSMB)