Food safety control in developing countries: does HACCP matter?

It is estimated that diarrhoeal diseases as a result of food contamination are responsible for about 14 deaths per 1000 children under five years of age in Africa, parts of Asia and Latin America. Food contamination and spoilage are also established as factors contributing to food insecurity and reduced economic productivity in less developed countries. Traditional approaches to food safety control, namely inspections, end-product testing, health surveillance of food handlers, etc, have proved inadequate. This article discusses the public health significance of food-borne diseases, with reference to the hazard analysis and critical control point (HACCP) process. It examines progress in implementing more effective modern strategies in developed countries, and considers the implications for less developed countries. The application of well-tested and effective prevention-oriented systems is suggested as a way forward for the improvement of food safety and quality assurance. -from Author