PNG Medical Blog

I walked into my local supermarket the other day hoping to buy something nice for dinner. What greeted me at the meat section of this fairly new Asian owned store was nothing short of astonishing. The protein that was displayed did not look or smell like they were meant for human beings to buy, take home, cook and eat. I had seen this practice for some time now and hoped that these products would be removed from the shelves. At least the health inspectors whose job it is to monitor products sold in these establishments would get wind of this appalling act of neglect and disrespect for the health of its customers. What was even more depressing was that local workers stood behind the shelves selling this garbage to their fellow country men and woman. Of course, it’s not the simple workers who are to blame for this practice but the owners and supervisors that think they can get away with selling out of date goods not fit for human consumption. We see this in almost every section of our retail stores and our favourite fast-food outlets. As prices of goods and services rise it is becoming difficult for our citizens to find healthy affordable options for food. It is criminal that these businesses can take advantage of our vulnerable population. It is criminal that businesses are allowed to continue to sell us goods that may not only hospitalise some, but can be potentially fatal. It is the responsibility of these businesses to provide not only affordable goods but goods that meet our nations food and safety laws and regulations. We need to do better.

The Food and Sanitation Act 1991 and Food Sanitation Regulation 2007 is administered by the health department and the Health Department has health inspectors in all respective provinces that are tasked to enforce these laws for the safety and health of its population. Regular inspections and removal of expired and harmful goods in shops are not being carried out by these inspectors in most areas.

So, what is food safety?

Food safety refers to the set of practices and conditions implemented to ensure that food is free from contaminants and safe for human consumption. It encompasses the handling, preparation, storage, and transportation of food to prevent foodborne illnesses and ensure the highest possible quality.

What is the importance of Food Safety?

Food safety is critically important for several reasons, as it directly impacts public health, economic stability, and overall quality of life. Below are key reasons why food safety is essential:

1. Protection of Public Health

• Prevention of Foodborne Illnesses: Unsafe food can harbour harmful bacteria, viruses, parasites, and toxins, leading to diseases like salmonella, E. coli, listeriosis, or hepatitis A.
• Reduced Morbidity and Mortality: Millions of people fall ill annually from contaminated food, and in severe cases, this can result in death, particularly in vulnerable populations like children, the elderly, and immunocompromised individuals.
• With the increasing risk of antimicrobial resistance, and the unpredictability of this silent killer, food safety is also an important factor and contributes to this pressing issue. We are seeing younger children presenting with acute appendicitis and other gastrointestinal diseases are at a rise. Congenital anomalies are also increasing and cancer is becoming a huge burden on the health system. Is the food we consume from businesses who do not follow food safety laws contributing to these health issues? We do not know for sure but we do know that we can prevent them. As consumers refrain from buying expired goods and any prepared foods that use spoiled ingredients.

2. Enhancing Consumer Confidence

• Trust in Food Supply: Safe food practices ensure that consumers trust the products they consume, whether purchased at markets or prepared in restaurants.
• Support for Businesses: Establishments with robust food safety systems gain a reputation for quality, encouraging customer loyalty.

3. Economic Stability

• Minimising Losses: Contaminated food can lead to costly recalls, wastage, and lawsuits. By ensuring food safety, businesses reduce financial risks.
• Promoting Trade: Countries and companies adhering to international food safety standards gain access to global markets and avoid trade bans or rejections.

4. Preventing Public Health Crises

• Outbreak Containment: Poor food safety can lead to widespread outbreaks, straining healthcare systems and causing social and economic disruptions.
• Global Implications: In today’s interconnected world, contaminated food from one location can quickly spread internationally, magnifying risks.

5. Safeguarding Vulnerable Populations

• High-Risk Groups: Infants, pregnant women, the elderly, and individuals with chronic illnesses are particularly vulnerable to foodborne illnesses. Safe food ensures their protection.

6. Compliance with Legal and Ethical Obligations

• Adherence to Laws: Many countries have stringent food safety regulations to ensure public health.
• Ethical Responsibility: Businesses and producers have a moral duty to provide food that is safe for consumption.

7. Promoting Sustainable Development

• Reduced Food Waste: Proper storage and handling minimise spoilage, conserving resources and promoting sustainability.
• Improved Agricultural Practices: Food safety measures encourage the use of sustainable farming techniques, reducing environmental harm.

Articles published in the National, Post courier and PNG Today further stress this same message.

Expired goods removed

Kokopo gets tough on expired goods

Expired goods still being sold in shops

FAO highlights challenges of food safety in PNG

Port Moresby City Authorities clamp down on expired Food items

What can we do to protect ourselves?

According to the Gavman Portal on food safety. Basic food hygiene and sanitation practices are essential in Papua New Guinea (PNG) to prevent foodborne illnesses and ensure the safety of food. Listed in this section are some key practices that can help improve food hygiene and sanitation as a consumer:

1. Handwashing: Proper handwashing is critical for preventing the spread of pathogens that can cause foodborne illnesses. Food handlers should wash their hands thoroughly with soap and clean water before handling food, after using the restroom, and after handling raw meat, poultry, or seafood.
2. Clean Water: Access to clean and safe water is crucial for food hygiene and sanitation. Efforts should be made to ensure that water used for food preparation, cleaning, and drinking is free from contamination.
3. Safe Food Storage: Proper storage of food helps prevent contamination and spoilage. Food should be stored in clean, dry, and pest-free environments, away from potential sources of contamination such as chemicals, raw meat, and waste.
4. Separation of Raw and Cooked Foods: Cross-contamination between raw and cooked foods can lead to foodborne illnesses. Food handlers should use separate cutting boards, utensils, and storage containers for raw and cooked foods to prevent cross-contact.
5. Cooking Temperatures: Cooking food to the appropriate temperatures kills harmful bacteria and reduces the risk of foodborne illnesses. Food handlers should use food thermometers to ensure that meat, poultry, seafood, and other perishable foods are cooked to the recommended internal temperatures.
6. Personal Hygiene: Food handlers should maintain good personal hygiene practices, including wearing clean and appropriate clothing, covering hair, and avoiding touching their face, nose, or mouth while handling food.
7. Cleaning and Sanitizing Surfaces: Surfaces, utensils, and equipment used for food preparation should be cleaned and sanitized regularly to prevent the growth and spread of harmful bacteria. Food contact surfaces should be sanitized with appropriate disinfectants.
8. Waste Management: Proper disposal of food waste and garbage helps prevent contamination and reduces the risk of attracting pests and rodents. Food establishments should have adequate waste management systems in place.
9. Pest Control: Infestations of pests such as rodents, insects, and flies can contaminate food and spread diseases. Implementing pest control measures, such as sealing cracks and crevices, using traps, and maintaining cleanliness, can help prevent pest infestations.
10. Training and Education: Providing food handlers with training and education on basic food hygiene and sanitation practices is essential for promoting a culture of food safety. Training programs should cover topics such as personal hygiene, food handling techniques, and proper sanitation procedures.

These basic practices can help prevent us from foodborne diseases but we all have a right and responsibility to work together to ensure that we are being treated fairly for the health and wellbeing of all.