Food Safety Legislation in Some Developing Countries

Abstract

Developing countries have uniquely intriguing challenges to implementation of food safety regulations as presented at a global scale and thus would benefit from a scientific approach that best suits them. Some common characteristics of food processing industries in the developing world include: they are small scale, cottage in size, mostly start at backyard or in dingy premises, more often than not, are managed by non-food technologists and who are reluctant to engage food technologists whom they believe could be more expensive or unnecessary addition to their current needs. At the same time, they are a bit skeptical of regulating institutions, have no idea as to the acts and legal requirements regulating food business premises and hence prefer keeping their business unofficial. From the foregoing, it is critical that approaches that address these challenges are applied in implementing food safety standards. This chapter reviews these unique challenges and presents case studies from Asia, West Africa and East Africa as well as innovative approaches/strategies that could accelerate implementation of food safety legislations in the developing world.

Microbial Profile of Dawadawa Vended in Tamale Central Market

“…The occurrence of Salmonella spp, E. coli and Staphylococcus aureus are shown in Table 1. The detection of these bacteria may be as a result of poor food handling practices and storage procedures that are mostly observed in small-scale processing units in rural developing countries (Oloo et al 2018).…”

“…Developing countries are faced with the struggle of poor, disintegrated, and uncoordinated food safety systems that poses immense danger to the health of consumers. This menace is on the rise as a result of weak implementation of food safety regulation (Oloo et al 2018). Most food processing sites are set up in backyards or squalid areas.…”

“…Most food processing sites are set up in backyards or squalid areas. Some are managed by persons with no expertise in food technology hence their inability to adhere to food safety standards (Oloo et al 2018). Dawadawa preparation goes through various processes of preparation before it reaches the consumer.…”

Consumer perceptions of food safety in animal source foods choice and consumption in Nairobi’s informal settlements

“…Participants articulated concerns about ASFs; particularly the concern that ASFs may not be verified for quality and source and may consist of contaminants, pathogens, or chemical preservatives that bring out health safety dilemmas. Notably as at the time of the study, within the research setting and generally in Nairobi there were ongoing mass media reports and documentaries around the safety concerns of beef particularly highlighting the likelihood of compromised sources of the meat because of laxity in vetting by the government departments concerned [24]. While these reports remained unvalidated, they largely influenced consumer perceptions and concerns about the source, processing and possible health risk of beef products.…”

Profile of inspectors and protocols applied to imported food in inspections stations

“…One of the stages within the food chain are inspection protocols carried out by government agencies where food inspectors are responsible for monitoring food safety norms and quality parameters (Smigic, Rajkovic, Djekic, & Tomic, 2015); in developing countries, poorly trained food inspectors, excessive shipment handling and paperwork, and congested facilities cause inefficient food inspection (Oloo, Daisy, & Oniang'o, 2018). Then, food inspectors must have was mainly composed of agents with a rather high level of schooling as over 80% of them had a complete college education (4-5 years of formal studies after high school diploma).…”