Sanitation & Food Culture in Asia and the Pacific

Unsanitary equipment and insufficient hygienic level in the food industry lead to increased populations of microorganisms and can compromise quality and safety. Sanitation is an important part of the HACCP system, as its application significantly eliminates microorganisms in the production process. As a result of non-compliance with sanitation procedures, food products are contaminated and undesirable foodborne illnesses of the consumer occur.

Data from market research agency Markets and Markets revealed that the global food safety testing market (which covers both tools and technology) was worth some USD17bn in 2018, and is expected to grow at a CAGR of 7.7% to hit USD24bn by 2023. 

“This growth will be driven by an increased need for testing, more demand for packaged foods, globalization in food trade, an increase in foodborne disease outbreaks and more contamination incidents,” said the report.

According to The Food and Agriculture Organization of the United Nations (FAO), the highly diverse food culture in Asia and the Pacific leads to various food safety issues that require solutions with country and region specific approaches. Every year more than 275 million people fall ill and 225 000 people die due to food borne diseases in Asia and the Pacific region.

Fast urbanization, rapid growth of population, new technologies in the production and changing environmental conditions trigger the emergence of new food safety threats. Asian food culture has a unique structure with a rich variety of food products consumed directly or prepared in traditional cuisine with rice and spices native to the region. Street food also constitutes a large part of the food consumption preference.

COVID-19 and Food Safety

FAO has urged countries in the Asia-Pacific region to wholeheartedly continue with their efforts to improve food safety along agri-food chains.

“Food safety standards and Codes of Practice have never been more important than today,” said Sridhar Dharmapuri, a FAO Senior Food Safety and Nutrition Officer while speaking at a dedicated webinar. “COVID-19 cannot be transmitted through food. However, when we reach the end of lockdowns, countries will be looking to jumpstart their economies and increase trade, both domestic and external. Food safety and hygiene will be vital to ensure consumer confidence,” he added.

The FAO webinar participants agreed that the pandemic has had a positive impact on global food safety standards. Frequent handwashing, sanitizers at homes, workplaces, on public transport and everywhere else has made hygiene and cleanliness everybody’s choice weapon to push back the pandemic. “The more this ‘new normal’ takes root and instills the sense of keeping clean all the time, the safer our food supply becomes,” they acknowledged.

Food control consists of two parts – the regulatory framework and standards and practices. “Laws are difficult to enforce among the large populations in Asia. It is easier to educate and delegate the adoption of good practices to industry and consumers that promote food safety,” said Dharmapuri. “It’s in everyone’s interest – it costs very little but can increase incomes, improve nutrition and make a real difference to people’s lives. Let’s use the good habits COVID-19 has forced us to cultivate to this end,” he added.

You can read the rest of this article in the Spring Issue of Asia Pacific Baker & Biscuit magazine, which you can access by clicking here.