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FOOD SAFETY IN MAURITIUS:

INSTITUTIONAL & REGULATORY

FRAMEWORK

Daya Goburdhun

Assoc Professor, Food Science & Technology

Faculty of Agriculture

University of Mauritius

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MAURITIUS MAURITIUS

Size: 1864.8Km2

Popn: 1.33m

•Uninhabited •Dutch •French •British •Slaves from Africa and Madagascar •Indentured labourers from India •Traders from China •Independent in 1968

Tourist popn:1 m IFS, UOM/SELAMAT 2015

a Newly Industrialised Country a Newly Industrialised Country

http://reference.aol.com/worldmaps?id=20050502153309990024

Small?

small land area of only 2,040 km2

IFS, UOM/SELAMAT 2015 3

an Exclusive

Economic Zone > 2

million km2

one of the largest in

the world

THE MOSAIC MAURITIAN POPULATION

different ethnic groups

Creole- 27%

Sino-Mauritian 3%

Franco-Mauritian 2%

4 IFS, UOM/SELAMAT 2015

MAIN PILLARS OF THE ECONOMY


tourism

textile

sugar

export

Services

sector

Seafood hub

Agriculture to GDP - 3.3%; Services 77%; Industrial 17 %

FOOD TRADE


NET IMPORTER OF FOODS : cereal (staples), cereal based products, pulses,

dairy products, fish and meat products, fresh fruits, canned vegetables, other

foods

MAIN EXPORTS: sugar, fish products

Fresh & Processed fruits and vegetables (niche markets)

Member of

different trading

blocks

SADC,

COMESA, IOR

LOCAL FOOD PRODUCTION


Low food crop prod

Mainly small planters,

now big players on a larger scale;

New dimension-bio/organic foods

Very low Livestock prod. except for chicken - self-sufficient

Total fish prod 21.2% from 2012

Fresh coastal fish catch - from 2012)

Other catch (tuna, bank, ponds and barachois etc) - by

39.9% from 2,892 tonnes in 2012 to 4,046 tonnes in 2013

THE FOOD SECTOR IN MAURITIUS

GROWTH RATES

• Food manufacturing sector (local production)

1.2% (2000 to 2012

• Food Exports

17.8 % (2000)to 37.2% (2010)

• Food Imports

14.3 % (2000) to 21.1 % (2010)



Local raw

materials/

ingredients

Imported raw

materials &

ingredients

Local market Tourist industry

Export market Mainly fish; fruits,noodles

IMPORT

of foods

THE FOOD SECTOR IN MAURITIUS

Informal sector(family businesses, street foods)

Small/ Medium enterprises

Large enterprises


From a low-income,

agriculturally based

economy

To an upper middle-income diversified

economy with growing industrial,

financial, and tourist sectors

-Increase in incomes

-More women at work

-Change in food habits

-Consumer lifestyles

MAJOR CHANGES in

---variety and quality of foods

scale of production

increase in the number of fast food outlets and street-vendors

New demands on the food

industry

EVOLUTION OF THE FOOD SECTOR

351,000 People Die of Food Poisoning Globally Every Year

(WHO, 2015)


A SUPPLY SUFFICIENT SUPPLY OF WHOLESOME, SAFE AND HEALTHY FOODS

fundamental to the health and welfare of human beings

Food itself can pose a threat to human health

OUTBREAKS OF FOODBORNE DISEASES


MAJOR NEGATIVE

EFFECTS

ON THE ECONOMY

ADVERSE HEALTH

CONSEQUENCES

Loss of trade (both national and international)

Medical costs incurred

by government

Adverse effect on

tourism

FOOD SAFETY CONCERNS

• Pesticide residues- cancers in Mauritius-possible link to use

of pesticides; Reproductive disorders

• Microbial contamination

• Adulteration of foods (Melamine, sudan red dye)

• Improper use of food additives

• Heavy metals (mercury, lead)

• Environmental contaminants

• GM Foods


FOOD SAFETY-BEYOND PHYSICAL, CHEMICAL

AND MICROBIOLOGICAL HAZARD

New paradigm shift-food for thought?

Are • Excess saturated fats

• Excess salt

• Trans fat

• Food Allergy

Food safety issues?


Safe food Will not cause harm

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200

300

400

500

600

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2001 2002 2003 2004 2005 2006 2007 2008 2009 2010 2011 2012 2013

1990-2000-13-78

FOOD POISONING (FP) STATISTICS

|(MOHQL)


Notified

Seen by medical practitioner but not reported

Ill but medical attention not sought

Mild or asymptomatic

The under-reporting pyramid (Source: Forsythe, 2010)

THE UNDER-REPORTING PYRAMID

STATISTICS 2014

• 20878 food premises were inspected

• 1964 improvement notices

• 82 prohibition orders

• 416 contraventions

• 2,153 samples taken (533 for chemical analysis & 1620 for microbiological examination )

• 488 pre-market approval permits

• 815,293 kg of food products were seized

Source: Director’s office, MOH&QL, 2014 in Salabee,2015


ANALYSIS OF FP DATA 1990-2011(1)

• Very few deaths

• No incident implicating more than one death /death/incident

• Close to 40 % of those incidents involved up to 5 victims

• Few were large-scale outbreaks implicating more than 50 victims

Source: Hotee, 2011


23 33 60

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200

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2005

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IFS, UOM/SELAMAT 2015

Foods incriminated

Fried noodles/rice

Pastry

Foods with mayonnaise Source: Hotee,20ll

ANALYSIS OF FP DATA 1990-2011(I1)

Food poisoning setting

31 %-at home;

19 % educational institutions

17 % street food vendors

EFFECTIVE NATIONAL FOOD CONTROL SYSTEMS

• Are essential to protect the health and safety of

domestic consumers

• Are also critical in enabling countries

– to assure the safety and quality of their foods

entering international trade and

– to ensure that imported foods conform to national

requirements


Food law and regulations

Food control management

Official control services (inspection services)

Information, education, communication and training

Laboratory services: Food monitoring and epidemiological data

BUILDING BLOCKS OF A NATIONAL FOOD CONTROL SYSTEM

FAO,2003


FOOD LAW AND REGULATIONS

- an essential component of a modern food control system

MODERN FOOD LAWS

• NOT ONLY contain the necessary legal powers and prescriptions to ensure food safety

• But also allow the competent authorities to build

PREVENTIVE APPROACHES all along the food chain

• In addition to food laws and regulations, governments

need updated food standards 22 IFS, UOM/SELAMAT 2015

REGULATORY FRAMEWORK

LAWS RELEVANT TO FOOD SAFETY

scattered b/w different ministries

LAWS PARENT MINISTRY

FOOD ACT (1998) AND REGULATION

(1999)

FOOD (AMENDMENT) REGULATIONS

2004 (G.N. 171 OF 2004)

Ministry of Health and Quality of

Life (MOHQL)

Dangerous Chemical Control Act of 2004 MOHQL

Plant Protection Act of 2006 Ministry of Agro-industry and food

security (MOAFS)

Genetically Modified Organisms Act (2004) MOAFS

Animal Disease Act (1925) MOAFS

Meat Act of 1984 MOAFS

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Fisheries and Marine Resources Act 2007

Regulations

Import of fish Fish products (2012)

Export of Fish and Fish products(2009

Amendments 2012)

Toxic Fishes Regulations 2004 (2004)

Ministry of Ocean

Economy, Marine

resources, Fisheries,

Shipping and Outer

Islands

Fair Trading Act of 1980 and amendments

(2005) –Consumer Protection Act

MS30: Prepackaged foods regulations(2008)

Ministry of Industry,

Commerce and Consumer

Protection


Local Government Act of 2011

Fair regulations

Market regulations

Ministry of Local

Government

Business Facilitation Act of 2006 Ministry of Finance

Environment Protection Act of 2002

(Drinking Water Standards) Regulations)

Ministry of

Environment


Ministry of Agro-industry and

Food Security

Ministry of Health and

Quality of Life –Health

inspectorate(local

production, imports)

Ministry of

Ocean

Economy,

Marine

resources,

Fisheries,

Shipping and

Outer Islands-

Ministry of Industry, Commerce and Consumer Protection-

Some mandatory Standards

Competent Authority-for export of seafood products

Ministry of Local Government-markets/fairs

Meat Authority-

slaughtering

Ministry of Environment-water quality

INSTITUTIONAL

FRAMEWORK

FOR FOOD

CONTROL

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National plant protection office-export of fresh agro products

ANALYTICAL &

EPIDEMIOLOGICAL

SERVICES

Food Technology

Laboratory-MOAFS

The Central

Laboratory-Victoria

Hospital MOHQL

Private

laboratories

Government Analyst

Division MOHQL

Mauritius

Standards Bureau


National Codex

Committee (MOAFS) MSB- Mauritius Standards

Bureau

-operates a certification marking

Scheme for products and

a national management system

certification scheme

-offers calibration services

STANDARD-SETTING, CERTIFICATION AND CALIBRATION BODIES

MAURITAS-

Accreditation of

labs; certifying

bodies 28 IFS, UOM/SELAMAT 2015

PRIVATE CERTIFICATION

BODIES

Trade organisations-

Mexa, MCA, MCCI,

SMEDA Research and Training institutions (University of Mauritius)

Consumer

organisations


Research, support, Extension

-Food and Agric Research and

Extension Institutee

SUPPORTING BODIES

Codex/FAO WHO EU

SAFE FOOD – everyone’s responsibility ALONG THE FOOD

CHAIN

“farm to fork” …..“sea to the plate”

Transport distribution sale

Consumer

Reporting Market force Information seekers Safe practices ( shopping, prepararation, handling,storage of foods

GAP

Processing

Food Act and other mandatory standards Voluntary standards a few enterprises, hotels –HACCP, ISO 22000 EU/ Codex standards

Farm

• No farm to fork approach to manage food safety ( the primary

production level not regulated)

• Fragmented approach to manage food

• The present legislation dealing with food is scattered in various

statutes and codes

INADEQUACIES I


• Lack of communication & coordination, within and between

ministries/institutions-limited data sharing-an important tool for

policies, risk assessment

• Insufficient exchange of information, training and advice to

stakeholders, consumers

• No risk assessment framework

INADEQUACIES II


• Inadequate involvement of expertise from academia,

industry, research institutions in the food control

decision making processes

• Inadequate inspection framework

INADEQUACIES III


Single food control agency?

WORKING TOWARDS AN INTEGRATED

FOOD CONTROL SYSTEM


Multiple food control agency?

Single food control agency

OPTIONS

Long term strategy

Step wise Implementation


BEST OPTION IN THE PRESENT CONTEXT

Existing multiple agency is functional with some inadequacies

-

-and a clear demarcation of

activities/responsibilities

of the various institutions involved in

food control

Short term strategy

Amendments in

legislation

SCOPE

FARM TO FORK 36 IFS, UOM/SELAMAT 2015

a proper definition of responsibilities

• Setting up of a proper functional coordination

mechanism involving the ministries of Health,

Agriculture, Commerce/Industry, Ocean Economy, local

authorities, academia, industry and consumer

organisations

• While this process is ongoing, the structure and

legislative framework to develop the National Food

Control Agency can be worked upon


RECOMMENDATION I

RECOMMENDATION II LONG TERM STRATEGY

• Development of a coherent national food

safety strategy encompassing the whole food

chain

• Clearly spelt out role and responsibilities of

overnmental agencies and the different actors of this

sector


Review of the Legislation

• New legislations to address key issues of food safety,

animal and plant health required under the SPS

Agreement and ensure compliance with international

standards and guidelines - Codex, World Animal Health

Organization (OIE) and the International Plant

Protection Convention (IPPC)

RECOMMENDATION III


• Development of a risk assessment framework and use of

risk assessment in Food safety management

• Capacity building in risk assessment (ongoing)through

– Training

– improving analytical facilities

– systematic data collection and sharing of information among

laboratories, governmental institutions and research

institutions

RECOMMENDATION IV


REFERENCES

• DIGEST OF STATISTICS 2015. . [ONLINE] Available at: http://statsmauritius.govmu.org/English/StatsbySubj/Documents/Digestagri2013.pdf. [Accessed 06 July 2015].

• FAO 2012. Synthesis report of sectorial studies on animal health, plant health and food control . Unpublished

• FAO 2003. ELEMENTS OF A NATIONAL FOOD CONTROL SYSTEM. 4. ELEMENTS OF A NATIONAL FOOD CONTROL SYSTEM. [ONLINE] Available at: http://www.fao.org/docrep/006/y8705e/y8705e04.htm. [Accessed 06 July 2015]

• FORSYTHE, S.J. (2010). The microbiology of safe food. 2nd ed. Wiley-Blackwell, United Kingdom.

• FRAZIER, L.M 2007. Reproductive disorders associated with pesticide exposure. Journal of Agromedicine 12 (1), 27–37

• HOTEE, M F 2011 . A critical analysis of food poisoning in Mauritus, M Sc dissertation, University of Mauritius


http://statsmauritius.govmu.org/English/StatsbySubj/Documents/Digestagri2013.pdf

http://statsmauritius.govmu.org/English/StatsbySubj/Documents/Digestagri2013.pdf

http://www.fao.org/docrep/006/y8705e/y8705e04.htm

• MOSTAFALOU, S. & ABDOLLAHI, M 2012. The role of environmental pollution of pesticides in human diabetes. International Journal of Pharmacology 8 (2), 139–140.

• SALABEE, B. 2015. Assessment of level of food hygiene and shelf life determination in small and medium food enterprises in Mauritius . Bsc dissertation. University of Mauritius

• WHO 2015 : The Global Burden of Food Safety and Food-borne Illness. 2015.WHO: The Global Burden of Food Safety and Food-borne Illness. [ONLINE] Available at: http://time.com/3768003/351000-people-die-of-food-poisoning-globally-every-year/. [Accessed 03 July 2015]

• .2015. . [ONLINE] Available at:http://photos.state.gov/libraries/mauritius/882940/business_page/2014-6-16_mauritius_2014_ccg.pdf. [Accessed 07 July 2015].


REFERENCES

http://time.com/3768003/351000-people-die-of-food-poisoning-globally-every-year/

















http://photos.state.gov/libraries/mauritius/882940/business_page/2014-6-16_mauritius_2014_ccg.pdf










