Safe Food, Fair Food

Barbara Szonyi,Tamsin Dewé, Delia Grace

ICARDA-ILRI Training on Tools for Benchmarking Sheep and Goat Value Chains in Ethiopia,

Addis Ababa, 6-9 November 2013

Presentation outline

Objectives and goals of SFFF Timeline of activities What has been done Results so far Current and future work

Safe Food, Fair Food

Risk-based approach to food safety– Structured way of evaluating and dealing with

risks– Identifies major risks in

food value chain from farm

to fork (multidisciplinary)– Identifies most useful

points of intervention

4

Hazard identification

Hazard characterization Exposure assessment

Risk characterization

Risk management/ Risk communication

What harm does it cause?How does harm depend on

dose?

Can it be present in food? Can it cause harm?

How does it get from source to victim?

What happens along the way?

What is the harm?What is its likelihood?

Participatory methods fit

well

Codex Alimentarius framework for food safety risk assessment

Study sites in Ethiopia# VCs District Sites/villages/

communitiesRegion

Highlands1 Sheep 1 Atsbi 1.    Habes

2.    Golgol na’ele

Tigray

2 Sheep 2 Doyogena 1. Serea

2. Bkafa

SNNP

3 Sheep 3 Menz 1. Molale

2. Mehal Meda

Amhara

4 Sheep 4 Horro/Shambu 1. Gitlo

2. Lakku Iggu

Oromia

5 Goat 1 Abergelle 1.    Sazba (Amhara)

2.    Felegehiwot (Tigray)

Amhara/Tigray

Lowlands6 Goat 2 Yabello (Borana) 1.    Eleweya

2.    Darito

Oromia

7 Goat/Sheep Shinelle 1.    Gad

2.    Degah Jebis

Somalia

Strategy & Timeline

Qualitative assessment of

food safety risks (yr 1)

In-depth, quantitive

assessment (yr 1-2)

Identify and pilot best-bet interventions

(yr 2-3)

Disseminate findings –

engagement of food safety stakeholders

(yr 3)

Upgrade training

curricula to include pro-

poor risk analysis

(yr 3)

6

Continuous monitoring and evaluation and impact assessment

Qualitative assessment of food safety in the value chain

Participatory Rural Appraisals and Focus Group Discussions– Topics included animal health, consumption

patterns, food preparation, and perceptions of quality and safety of meat and milk

Outputs– ASF production and consumption cycles and

constraints on these – Food selection and handling practices– Risk awareness and management

Food safety risks

Low level of consumption of ASF– Nutritional deficiencies– Gender differences in consumption

Consumption of raw and/or lightly cooked meat

Consumption of raw milk Consumption of sick animals Drug residues in meat

Constraints on animal production

Major constraints on production is disease and lack of feed

Most important health problems are respiratory disease, ecto-, and endoparasites, diarrhea– Site-dependent variation

Proportional morbidity in sheep

Respiratory disease12%

Bottle jaw9%

Ectoparasites9%

Coenurosis36%

Entero-toxaemia

29%

Other5%

Atsbi

Respiratory disease

30%

Bottle jaw18%

Orf9%

Diarrhoea17%

Pink eye5%

Lamb mor-tality6%

Grain over-load/bloat6%

"Big head"11%

Other2%

Doyogena

Respiratory disease

30%

Bottle jaw27%

Diarrhoea22%

Grain overload/bloat5%

Coenurosis11%

Blindness2%

Other5%

Horro

Sheep pox28%

Respiratory disease

24%

Bottle jaw11%

Starvation16%

Orf7%

Diarrhoea9%

Other7%

Menz

Proportional mortality in sheep

Coenurosis5% Bottle jaw

2% Respiratory disease2%

Ectoparasites3%

Entero-toxaemia

18%

Starvation64%

Predation6%

Atsbi

Bottle jaw15%

Diarrhoea13%

Respiratory disease

38%

Bloat/grain overload

10%

Lamb mortality11%

Predation7%

Accident6%

Doyogena

Coenurosis9%

Bottle jaw14%

Diarrhoea14%

Respiratory disease

25%

Bloat/grain overload3%

Blindess1%

Lameness1%

Starvation2%

Predation30%

Other3%

Horro

Coenurosis7%

Bottle jaw9%Diarrhoea

5%

Respiratory disease

27%Sheep pox23%

Orf5%

Bloat/grain overload

2%

Unknown cause

3%

Starvation15%

Predation6%

Menz

Proportional morbidity in goats

Respiratory disease

13%

Diarrhoea33%

PPR26%

Ectoparasites12%

Coenurosis8%

Other8%

Abergelle Amhara

Respiratory disease

29%

Diarrhoea20%

PPR15%

Ectoparasites16%

Coenurosis4%

Other16%

Abergelle Tigray

Respiratory disease13%

Bottle jaw9%

Diarrhoea10%

Ectoparasites3%

Coenurosis51%

Enterotoxaemia10%

Other5%

Borena

Respiratory disease20%

PPR20%

Ectopar-asites25%

Babesiosis15%

FMD13%

Other7%

Shinelle

Proportional mortality in goats

Coenurosis7%

Diarrhoea15% Respiratory

disease4%

PPR8%

Ectoparasites2%

Starvation25%

Predation29%

Accident9%

Other1%

Abergelle Amhara

Diarrhoea7%

Respiratory disease

12%PPR1%Ectoparasites

3%Periparturient

4%

Toxicity8%Starvation

19%

Predation41%

Other5%

Abergelle Tigray

Coenurosis43%

Bottle jaw7%

Diarrhoea13%

Respiratory disease8%

Ectoparasites1%

Enterotoxaemia6%

Starvation14%

Predation8%

Accident2%

Other1%

BorenaRespiratory disease

6%

PPR9%

Ectoparasites4%

Babesiosis3%

Starvation43%

Predation20%

Accident15%

Shinelle

Site Reasons for inclusion Reasons for exclusion Included?Abergelle Heavy reliance on small ruminants as sources of income

and nutrients Potential for improving milk production Consumption of sick animals Consumption of raw milk (frequency unknown) Perceived association between drinking milk with disease Gender-based imbalance in consumption

Limited consumption of small ruminant meat

Boiling of milk already reported (frequency unknown)

 

Yes (milk)

Atsbi Consumption of sick animals Consumption of raw meat varies by village Sheep milk consumed by children (including directly from

animal), and goat milk by whole family

Infrequent consumption of small ruminant meat

Small ruminant milk minor part of diet

Boiling of milk always occurs

Perhaps (milk)

Borena Increased intake of small ruminant meat compared to other sites

Consumption of sick animals Consumption of raw milk and meat Early cessation of exclusive breastfeeding Possible role of drug residues in meat

Very little consumption of small ruminant products in neighbouring town

 

Yes (meat and milk)

Doyogena Consumption of raw or lightly cooked offal Possible role of drug residues in meat

Limited consumption of small ruminant meat

Little consumption of sick animals

No

Horro Consumption of raw or lightly cooked meat and offal Some access to butcher shops Some consumption of sick animals;

Limited consumption of small ruminant meat

No consumption of small ruminant milk

No

Menz Consumption of raw and lightly cooked meat and offal Some consumption of sick animals

Limited consumption of small ruminant meat

No consumption of small ruminant milk

No

Shinelle Consumption of raw milk Access to meat markets in Shinelle and Dire Dawa High frequency of meat consumption by urban Muslims

Limited consumption of small ruminant meat in villages

No consumption of raw meat by Muslims

Yes (meat and milk)

Quantitative risk assessment

Questionnaires for producers, consumers and value chain actors

Biological sampling in abattoirs– Coliforms, E. coli 0157:H7– Campylobacter– Salmonella– antimicrobial resistance

Future work

Identify best-bet interventions Pilot study of intervention Activities at regional level – engaging food

safety stakeholders to promote an enabling environment for pro-poor food safety management

Upgrading academic and training curricula

Safe Food, Fair Food