How Safe Are Food Supply Chains?

• KENNETH ODEROTHE OUTBREAK of listeriosis, an infection spread by the bacterium listeria monocytogenes, has shone light on the vulnerability of our food supply chains.

According to the minister of health and social services, the first Namibian case was detected at Tsumeb on 5 March 2018.

Understandably, surveillance at all borders has been intensified, given the information that the bacterium was most likely transmitted by food products originating from South Africa. Earlier, the Ministry of Agriculture, Water and Forestry acted to suspend the import and transit movement of ready-to-eat (RTE) food such as polonies, russian sausages, frankfurters, Viennas as well as all types of salamis and smeerwors produced by two South African companies.

It has been known for quite some time that food supply chains can be highly vulnerable to the transmission of infectious diseases, or more precisely, disease-carrying microbes, with serious consequences to both consumers and producers. Of the two, the health risk to consumers is most onerous, considering as is the case with the current outbreak of listeriosis in the country.

In South Africa, the effect has been worse, with 180 reported fatalities and close to 1 000 people sick since the outbreak in 2017. Businesses also risk financial losses and damaged reputations. The public health risk as well as commercial risks can be managed to minimise the loss of life, as well as financial losses through early detection.

The epistemology of human listeriosis is well-known, following outbreaks in disparate places such as continental Europe (e.g. Denmark [1989-90], Finland [1999], France [1999-2000], Switzerland [1983-87] and the United Kingdom [1987-89]), Asia (e.g. Japan [2001]) and North America (Canada [1981 & 2002]; US [1983, 1985, 1988-89, 2000, & 2002-3), and now Africa (South Africa).

In the latest instance, it is established that the causative organism, listeria monocytogenes, is primarily transmitted to humans through contaminated foods. According to research by Bala Swaminathan and Peter Gerner-Smith (2007) published in ‘Microbes and Infection’, efforts by food processors and food regulatory agencies to aggressively control listeria monocytogenes in high-risk foods have resulted in significant decreases in the incidence of sporadic listeriosis.

While there is nothing to suggest that there were lacks of control or poor management processes in the South African case, risk assessment, risk management and risk communication remain some of the best-known tools to manage microbiological risks in food supply chains.

Building resilient, safe and sustainable food supply chains must remain high on the agenda. Goal 2 of the sustainable development goals aims to end hunger, achieve food security and improved nutrition, amongst others. In an increasingly interconnected world where food chains are not only extended but also integrated, greater attention must be given to addressing the where and how the food we consume is produced, both in terms of health and safety considerations.

From a logistics and supply chain management perspective, this means better surveillance from farm to folk (point of production to point of consumption).

The responsibility of ensuring resilience and sustainability of the food system is a shared responsibility between citizens, government and the private sector. The current outbreak of listeriosis is a wake-up call for more vigilance.