PROPOSAL - FOOD SAFETY MESSAGE

Government Agency: Food and Drug Department

Address: University of Guyana Turkeyen Campus, Turkeyen Greater Georgetown
Tell #: 222-8857
Agency: Ministry of Health
Address: Lot (1) Brickdam Stabroek, Georgetown.
Tell #: 225-6392

INTRODUCTION
There is evidence to support that the incidence of food borne illnesses is on
the increase globally. More than a third of the population in industrial
countries suffers from an episode food borne illness each year. Even though
the majority of cases of diarrhoeal disease are known to be waterborne, the
mistake should not be made by ignoring the role played by contaminated
food in cases of diarrhoeal disease.
The united state records approximately 76 million episodes of foodborne
illnesses annually and even though cases might be mild, a significant
number of deaths do occur, with high levels of acute infection or chronic
sequelae resulting in loss of productivity and billions of dollars in medical
cost[1].
Food borne illness results from the ingestion of a food contaminated by a
chemical, parasite or
a pathogen at some point along the food preparation, storage or distribution
chain[2, 3].

In Guyana the Borden of Illness Study (BOI) suggested that the monthly
prevalence of acute gastroenteritis (AGE) is 7.7 % (97 of n= 1,300
respondents self reported cases of syndromic AGE) higher than that found
in similar studies conducted in other Caribbean countries. Of the 97 cases
twenty 22 visited the hospital and stool samples were requested from seven
7 persons. Of the seven, four 4 were confirmed as food borne disease (FBD) /
AGE with Giardia as the causative agent. The study also calculated the
percent of underreporting of AGE as being 75%, which meant that for every
reported case of syndromic AGE there was an additional 4.3 cases that were
not reported. In addition the BOI suggested that there is a greater degree of
underreporting for laboratory confirmed FBD / AGE at 99.9 % under
reporting. Therefore for every laboratory confirmed case of FBD / AGE there
were an estimated 2,881 cases occurring in the society.
Reflecting on the economic burden of AGE in the Guyanese society it would
appear, according to the study that an estimated US $ 2 million is used to
respond to AGE. This is both a public health and an economic issue that is
significant and alarming for a developing country as ours. Any initiative
therefore (Food Safety Program, documentary, intervention etc.) that would
reduce the incidence of food borne diseases in our society would be
impacting on the number of AGE cases and the cost exacted on the public
purse.
[4, 5]

AIM
To reduce the incidence of food poisoning among the Guyanese population

OBJECTIVE
To promote greater awareness of food poisoning from
microorganism
To promote safe processing and preparation of foods
To promote safe storage and transportation of foods

METHODOLOGY
A Safe Food Guyana documentary will be created taking the form of a
docudrama, where
the

importance

of

food

safety

practices

(preparation,

storage

and

distribution) will be
highlighted. The content would be educational with the ability to influences
the masses, while demonstrating the principles and practices that will
mitigate the risk of food poisoning.
A typical Guyanese setting where food is prepared, transported, stored and
served will be used to demonstrate good and safe practices. High risk foods
in the Danger Zone for more than two (2) hours between 5oc and 60oc will
be a key point for demonstration in the material docudrama.

EXPECTED OUTCOME
-

Reduced incidence of food poisoning (diarrhoea) among the Guyanese

population
Reduce financial burden to respond to food borne illness
Reduction in self-medication in response to diarrheal episodes

IMPACT
- Safer food for the consuming public
- More informed consumers who use ready to eat foods
- Increase productivity among the Guyanese work force
- Increase life expectancy of the Guyanese populace

REFERENCES
1.
2.
3.
4.
5.

Organization, W.H., WHO Initiative to Estimate the Global Burden of Food

Borne Diseases 2007.
Tonsey, S., Food Safety (Quality Improvement and Acreditation System)
Putting Chirdren Firsts) 2010.
Organization, W.H., WHO Global Strategy fot Food Safety . Safer Food for
better Health 2002 2002.
Organization, P.-A.H., Caribbean Food and Nutrition Institute Annual Report
CFNI. 2009.
Persuad, S., et al., Determining the Community Prevalence of Acute
Gastrointestinal Illness and Gaps in Surveillance of Acute Gastroenteritis and
Foodborne Diseases in Guyana. Journal of health, population, and nutrition,
2013. 31(4 Suppl 1): p. S57.