The World Health Organisation (WHO) has urged Western Pacific countries to improve their capacity to respond to emergencies posed by natural, accidental and intentional contamination of food.
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Addressing the WHO Regional Committee for the Western Pacific in Shanghai, China, Dr Shigeru Omi, WHO Regional Director for the Western Pacific, said this will require greater emphasis on food safety, including the allocation of additional resources and greater sharing of information.
“Rapid globalisation of food production and trade has increased the potential for international incidents involving food contamination with microbial or chemical hazards,” said Omi.
“Reducing the risk of foodborne disease is achieved most effectively by targeted prevention throughout the production, processing and marketing chain and through greater cooperation and information sharing,” Omi added.
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