ccess to sufficient amounts of safe food is key to nourishing life and promoting good health. Food-borne illnesses are usually infectious or toxic in nature. These are caused by often-invisible-to-the-plain-eye bacteria, viruses, parasites or chemical substances that enter the body through contaminated food or water.

Food safety is a responsibility shared between governments, producers and consumers. Everybody has a role to play from farm to table to ensure that the food we consume is safe and will not damage our health. Science is at the heart of food safety. It helps us understand what makes food unsafe and guides us on how to prevent foodborne diseases. The theme this year draws attention to the use of scientific knowledge as key to reducing illness, cutting costs and saving lives. Old persons and children under five years of age are particularly vulnerable, carrying 40 percent of the foodborne disease burden. There are 125,000 deaths each year according to the WHO. Thus, the global campaign highlights the critical importance of food safety for public health, economic development and sustainable food systems.

Every year, 1 in 10 people get ill by eating unsafe food. While food safety is a shared responsibility, individual consumers and food handlers play an important role in preventing foodborne diseases. The WHO calls for safe food handling through its five points to safer food: keep clean; separate raw and cooked food; cook thoroughly; keep food at safe temperatures; and use safe water and raw materials. This helps reduce the global burden of disease and support sustainable food systems and control preventable foodborne diseases.

In recent years, foodborne illnesses have been rising worldwide. The situation is especially severe in developing countries like Pakistan where poor sanitation, improper food handling and limited availability of clean water are all major factors contributing to food toxicity.

Research data indicates that adulteration from microbial sources is most common, salmonella being the most common pathogen. Pakistan ranks among the highest in the world in this regard, i.e. 412 per 100,000 cases annually.

According to the 2020 Global Food Security Index, which measures 59 factors on the state of food affordability, availability, quality, safety and natural resources/ resilience, Pakistan stands at 80 in 113 countries.

Recently, there has been a rise in food toxicities in the country, leading to the spread of foodborne illnesses, such as hepatitis, typhoid, animal contact diseases and influenza. Several factors, such as unhygienic conditions, absence of proper food standards, poor sanitation and contamination with inorganic and metallic toxins, poverty and illiteracy originate the spread of foodborne illnesses in Pakistan. Therefore, there is a need for better surveillance to prevent foodborne illnesses.

Eid-ul Azha is typically marked by increased meat consumption. A large number of animals, including cows, sheep and camels are sacrificed during these days. To maintain hygiene when handling sacrificial meat, it’s crucial to remove impurities, wash hands properly, use separate cutting boards and thoroughly cook the meat. Additionally, it is crucial to ensure clean surfaces, hygienically safe utensils and equipment and proper disposal of waste.

To avoid infection and disease, sacrificial meat should not be cooked or stored immediately. Instead, it should be aired and washed thoroughly before storage or cooking.

Pakistan faces complex food security and safety issues. The relevant laws include The Pure Food Ordinance of 1960. Various provincial Acts and regulations also exist. Firm enforcement of these laws can ensure the availability of healthy food for our people.

The writer is a playwright and a freelance journalist. He can be reached at pashajaved1@gmail.com and his blogging site: soulandland.com