Executive Summary: Each year, more than 500 million illnesses and almost half a million deaths are attributed to the consumption of contaminated food globally (Havelaar et al. 2015), but it is estimated that a large number of cases remain unreported. In addition, foodborne diseases (FIDs) are known to cause annual losses of more than $14 billion in various countries (Batz, Hoffmann, and Morris 2011).
Among the most common causes of health disorders caused by food is microbial contamination, presence of mycotoxins, contamination with heavy metals, among others (WHO 2007). Experts recognize that research and education in food safety are the most important tools for the control of ETAs (York et al. 2009; Bhat, Rai and Karim 2010). Through research, it has been possible to determine the main causes of health disorders related to food; and through education, future safety professionals have been prepared and food handlers have been trained both for trade and for own consumption. For this reason, programs worldwide have highlighted research and education on the laws of certain countries, such as the US law FSMA (Food Safety Modernization Act) (Grover, Chopra and Mosher 2016) and European regulations controlled by the EFSA (European Food Safety Authority). Thus, in the United States, food handlers for human consumption must prepare and take a test prior to obtaining the Servsafe certification, similar to the FoodHandler certification in the United Kingdom (York et al. 2009). However, in Ecuador, research and teaching on issues related to food safety is still very limited and the exact types of ETAs that can occur in the country are unknown.
The objective of this project is to contribute to the improvement of food safety in Ecuador through the characterization of microbial contamination, presence of heavy metals and determination of mycotoxins in the main foods produced in the provinces of Pichincha, Guayas and Azuay; and the establishment of a national training program.
This project will benefit from the expertise of researchers belonging to three Class A Higher Education Institutions in Ecuador, who will apply standardized protocols and state-of-the-art technology to characterize the types and levels of food contamination. In parallel and with the results obtained from this investigation, a training program will be implemented aimed at food producers, kitchens and households in general. This program will be distributed nationwide digitally through videos and brochures, using the infrastructure of the CEDIA network, as an online course. The participants of the courses can then be evaluated in person in order to receive a certificate of food safety. The execution of this project will contribute significantly to the improvement of the health of Ecuadorians.
General Objective: Contribute to the improvement of food safety in Ecuador through the characterization of microbial, mycotoxic and heavy metal contaminants present in the most consumed foods in the country, and the establishment of a training program of national scope.
Specific objectives:
- Identify the pathogenic bacteria and viruses present in the main consumer foods in the provinces of Pichincha, Guayas and Azuay.
- Determine the levels of arsenic and cadmium present in high-risk foods produced in the three selected provinces.
- Determine the levels of aflatoxins (B1, B2, G1, G2), fumonisins (B1, B2), ochratoxin A and deoxynivalenol in risk foods consumed in the three selected provinces.
- Establish an online training program with videos and reading material aimed at commercial and home food handlers, as well as those responsible for feeding children in educational establishments.
Participating Institutions:
Espol, UC, EPN.
Participants:
Project manager Juan Manuel Cevallos
- Juan Manuel Cevallos
- Maria Fernanda Morales
- Paola Elizalde
- Johana Ortiz Ulloa
- Silvana Donoso Moscoso
- Pedro Maldonado
Awarded budget: $61250
Project status: In progress.
