Pollution And World Food Crisis

Pollution and World Food Crisis

Introduction

Food pollution is caused by food consumption in poor condition or contaminated that affect the health of the individual. Stuart states in the FAO/WHOArea that until relatively a short time had received little attention from those responsible for food safety.

Among the factors of which there is more knowledge that leads to food pollution and therefore to food transmission diseases, is the lack of services that are known as necessary for the life of vulnerable populations and for life in general, suchas decent housing, drinking water or health;with an average of 754 outbreaks notified only in Colombia – it is increasing every year – due to the lack of sanitation.

To this is added the imports and exports of food between countries that, despite being a positive point for the development of a country, is another factors that influence food pollution, since, having no duemonitoring there is more possibility of pollution. "Thus, it must be ensured that the consumption of some foods is not harmful to human health, becoming an access requirement to international markets and a health guarantee for imported products for local consumption".

Developing

The environmental pollution of bodies of water, soil and air represents a more risk for public health, since the consumption for example of a fish from a polluted river is likely to be ill by the presence of health -harmful agents such as themercury.

The same happens in the case of water for human consumption that, when contaminated with solid waste, loses its oxygen and becomes harmful to those who consume it, causing serious effects on the organism.

On the side of meats, studies have been carried out that prove how important it is to perform adequate treatment practices to prevent disease. Abrantes studies indicate that, in the case of products such as charqui meat salty and drying to the sun presents microorganisms that compromise the quality of products and put the health of the consumer at risk.

"On the other hand, the pig industry produces large amounts of waste worldwide, which represents an important environmental concern". This is because the composition of pork waste can be harmful to health, either by inhalation or consumption of infested water. In addition, the damage caused to the environment not to make an adequate disposal of waste.

Talking about food transmission diseases, leads to thinking about all the aforementioned factors that lead to these, and the implications they represent for the economic and social development of a nation, country or community. "All people have the right to make the foods they consume are harmless. That is to say that they do not contain physical, chemical or biological agents at levels or such a nature, that they endanger their health ”.

"The right to food implies the right to all the nutritional elements that a person needs to live a healthy and active life, and to the means to have access to them". In Colombia, social inequality imposes a barrier to the most vulnerable people, who do not have access to certain basic needs such as housing, and in this case healthy food and health.

"In order to preserve the health of the population, the surveillance, control and training of people who manipulate food is necessary" (6). When actions such as these are guaranteed a decrease in cases of food transmission diseases, protecting public health and arising the possibility of becoming a greater investment to achieve the economic and social development of a country.

“The Member States of the World Health Organization adopted in 2000 a recommendation in which the fundamental role of food safety for public health is recognized, this implies the adoption of actions aimed at guaranteeing the maximum possible security of the possible security of thefoods".

Then, the need for the adoption of measures to guarantee this security means that, according to FICIn the country’s food security. Therefore, it becomes a right of the individual and a whole country to guarantee food security to achieve economic and social development.

"The application of appropriate prevention measures requires the knowledge of the distribution and occurrence of risk factors, prevalent pathogens and the main foods involved". That is the main measure that must be complied with by taking into account some of the aforementioned factors in order to comply with the right that every individual of healthy eating and health has.

conclusion

Currently what is needed is to promote food security to prevent ETA. According to Leotta the most viable path to achieve this is to implement a comprehensive risk management program in places such as butchers, and give importance to information campaigns aimed at consumers. 

Performing these actions guarantees a better economic and social development of a country. "We also need to allocate more resources, preferably internationally, to accelerate and improve the risk assessment of both microbiological and chemical hazards in food by experts".

Bibliography

• 1. Slorach s. Integrated approaches for food safety management throughout the food chain. Morocco: FAO/WHO World Forum of the Food Safety Regulation authorities. 2002.
• two. Garzón m. Food safety and international trade. Rev Colom Cienc Pecua. 2009;22 (3). 330-38.
• 3. Abrantes M, Sousa A, kyiv N, Sousa É, Oliveira A, Silva J. Microbiological evaluation of industrially produced cecina produced. INST file. Biol. 2014;81 (3): 282-85.
• 4. Jiménez M, Fernández C, Ortiz J, Pro J, Carbonell G, Tarazona J, et al. Teschovirus as indicators of swine contamination of surface waters. Appl. Environment. Microbiol. 2003;69 (10): 6311-15.
• 5. Before J, alive and. Impact of the crisis in the right to healthy and healthy eating. Sespas report. 2014;28 (S1): 58-61.
• 6. Ortega C, Domínguez J, Quintero A, But M. Hygiene training for food manipulators: Methodological and practice guide. Ministry of Health: General Directorate of Public Health. 2011.
• 7. Ruiz M, Colello R, Padola N, Etcheverría. Inhibitory effect of lactobacillus on bacteria involved in food transmitted diseases. Argentine Microbiology Magazine. 2017;49 (2): 174-77.
• 8. Fica A, Acosta G, Dabanch J, Perret C, Torres M, López J, et al. SALMONEOSIS BUDS AND THE SIZE AND ROLE OF THE STATE IN CHILE. Rev chil. Infectol. 2012;29 (2): 207-14.
• 9. Pietro S, Haritchabalet K, Cantoni G, Iglesias L, Mancini C, Temperoni A, et al. Epidemiological surveillance of food transmitted diseases in the province of Rio Negro, Argentina, 1993-2001. Buenos Aires: 2004;64 (1): 120-24.
• 10. Leotta G, Bruss. Comprehensive evaluation and implementation of improvement actions in butchers. Rev plos One. 2016;11 (9): 1-16.