The success story of the implementation of the national food safety agency in Ivory Coast

Publication date: Available online 22 July 2017 Source:Egyptian Journal of Basic and Applied Sciences Author(s): Montet Didier, Akaki David, Moretti Christine, Brabet Catherine, Manizan Ama Lethicia, Elleingand Eric, Baud Guillaume, Mens Frédéric, Yao Benjamin, Michel Thomas, Assidjo Emmanuel, Aw Sadat, Akmel Clément, Hubert Assin, Durand Noel, Alter Pascaline, Berthiot Laurent, Métayer Isabelle, Tape Thierry The 3C Ivoire EuropeAid project (2011–2015), set up a coordination committee in Ivory Coast to evaluate the effectiveness of sanitary controls, prevent sanitary risks and coordinate nationwide actions on food safety [1]. This paper reports main findings: difficulties to apply regulations in Ivory Coast, to establish a national food safety agency, to implement a national health surveillance system, to set up a potential food safety label, training on food safety systems (HACCP, traceability, good hygiene practices), first experimental committee of national experts. Ivoirians are concerned by food safety hazards. All food samples collected in markets were contaminated by pathogens. Three of the main food consumed in the country: rice, maize, peanut were contaminated with mycotoxins, and aflatoxin levels in peanut paste were well above the EU limits. The decree creating the Ivorian agency was signed in late June 2016.

Source: Egyptian Journal of Basic and Applied Sciences - July 23, 2017 Category: Science Source Type: research