In an increasingly interconnected and changing world, the relationship between humans, animals and the environment is becoming increasingly inseparable. These changes create many challenges for human, animal and environmental health, particularly in food safety, where zoonotic diseases and the global food system pose increasing risks to public health.
To address these challenges, a comprehensive and unified strategy is needed. “One Health” is a holistic approach that focuses on prevention and collaboration across sectors to reduce risks to food safety and public health.
A holistic approach to health
One Health recognises the close links between animal health, human health and the environment. In the context of food safety, this approach promotes collaboration between countries, organisations and industries to identify, understand and reduce risks along the entire food chain.
* Risk assessment: One Health places a strong emphasis on risk assessment to identify and prioritize hazards that could impact food safety. Organizations such as Codex Alimentarius rely on these assessments to develop science-based food standards that aim to reduce major risks along the food supply chain, from production to consumption.
* Surveillance and monitoring: Establishing robust surveillance systems in countries helps detect and track foodborne diseases in both animals and humans. This helps organizations like Codex keep up to date with emerging food safety threats and adjust standards accordingly. A prominent example is the development of rules to reduce foodborne antibiotic resistance, through the control of antibiotic use in agriculture and food production.
* Capacity Building: One Health also emphasizes the importance of strengthening national food safety capacity. The Codex provides frameworks for FAO and WHO to develop training initiatives to help countries build strong and effective food control systems.
A healthy and safe food
Food safety is not only an agricultural concern but a global issue with direct implications for public health. Foodborne pathogens and antibiotic resistance are two of the biggest challenges facing the world.
* Campylobacter: A major cause of diarrhoeal diseases worldwide, Campylobacter can be transmitted to humans through contaminated poultry meat. Codex has developed guidelines for the control of Campylobacter in the poultry industry, from good husbandry to hygiene in the slaughterhouse and proper handling throughout the food chain.
* Salmonella: A common foodborne pathogen, Salmonella can be present in a wide variety of animal foods. Codex has established standards for the control of Salmonella , particularly in poultry, beef, pork, eggs, seafood, and dried foods.
* Antimicrobial Resistance (AMR): Antimicrobial resistance caused by bacteria in food is a major threat to public health. Codex has developed a code of practice for the prudent use of antibiotics in agriculture and encourages responsible practices in food production.
Health in action
Foodborne illness and antimicrobial resistance are concerns not only for public health but also for global food security. Adopting a One Health approach to address these issues is important to protect public health and promote sustainable food safety.
Codex Alimentarius plays a key role in addressing food safety issues through the development of standards, guidelines and codes of practice based on the One Health principle. Codex initiatives focus on enhancing food safety and protecting public health, particularly in the control of pathogens such as Campylobacter, Salmonella, and antimicrobial resistance.
References
FAO (2024). Safeguarding our agrifood systems: A One Health approach to food safety https://www.fao.org/on e -health/areas-of-work/food-safety/en
King LJ (2012). One Health and Food safety in Improving Food Safety Through a One Health Approach: Workshop Summary. National Center for Biotechnology Information. https://ww w .ncbi.nlm.nih.gov/ books /NBK114498/
Codex Alimentarius (2023). "Food Safety Codes and Standards". Retrieved from: Codex Alimentarius
Collect and compile
Dr. Vu Quynh Huong, Department of FSQM - Faculty of Food Science Technology