“SAFE FOOD” PRODUCTION IN PAKISTAN

James Morris has rightly said “Humans have emerged as one of the most successful and resourceful species among the earth’s animal kingdom. A major factor contributing to this success has been our ability to manipulate nature to provide a greater and more continuous supply of food”. Human beings from the beginning of their history had been confronted with two major problems, first the supply/procurement of food and secondly its preservation.

The transition of human society from gatherers and scavengers to Agriculture farming resulted in unprecedented growth in human population. With the present population of nearly 6.7 billion people (Wikipedia, 2008); the world is facing acute shortage of food products. At present apart from the increase in food production, preservation of food had been a great concern for the human society. Although Pakistan is primarily an agrarian country yet the continual supply of food to its population is  a formidable task. Our per capita supply of meat, milk, carbohydrates and other food products are far below the standards of the developed countries.

The production of various food stuff of vegetable and animal origin in Pakistan in 2006-07 had been in the following quantities:

Economic survey of Pakistan 2009-10

Wheat

23.864 million tons

Rice

6.883 million tons

Maize

3.48 million tons

Bajra

0.293 million tons

Jawar

0.154 million tons

Gram

0.571 million tons

Barley

0.078 million tons

Total Edible

0.68 million tons

Milk (human  consumption)

Cow milk

15.546 million tons

Buffalo milk

22.279 million tons

Sheep/goat milk

0.775 million tons

Meat

Beef

1.655 million tons

Mutton

0.603 million tons

Poultry

0.707 million tons

Fish products

952,735 million tons

Despite being the sixth largest country in population with huge production of major crops & live stock food products, the food safety concept is virtually non- existent in our society. Food borne diseases are   taking a major toll on the health of the people in Pakistan. Apart from public health concerns our exports of food commodities  has  always  suffered a  big setback in exploring new markets. European union and other developed countries have banned our food items on the basis of their unwholesomeness and hazardous to human health. This has badly influenced our trade initiatives in search of new markets. The  factors  which  has contributed to bring this sorry state are many but few important factors are given below.

FACTORS CONTRIBUTING TOWARDS UNWHOLESOME FOOD PRODUCTION

GRAINS & CEREALS:

Out of 23 million tons of wheat, the Government at an average purchases 25% of the total harvest to make up its strategic reserves for the use when the stocks in the market are running short. Passco and other provincial agencies have been assigned the job of storing wheat stocks on behalf of the government. The left over wheat crop is  consumed  in the rural areas  and surplus is sold to free market. The storage and preservation of wheat in a consumable shape is a question mark. From harvesting till it is preserved in the stores, it is exposed to extreme heat and moisture in the field giving rise to microbial and fungal infections. Although there is no scientific survey or a comprehensive research to ascertain the quantity of grains spoiled by Saprophytic or phytopathogenic fungi but an estimated quantity is said to approximately 25% of the total production of wheat.  Aflatoxin B1 is the most common and toxic metabolic of fungal infestation causing diseases among the consumers. The predisposing causes for growth of mould/fungus in cereals are following:

-          Temperature (30- 35 degree C)

-          Moisture (15% & above)

-          Poor Shortage Facilities

-          Broken pieces of grains

Impact of mycotoxins on the health of human beings is devastating. In high concentration it causes hepatocellular changes, mallingnamcy and nephrotoxic syndrome. In lower concentration it causes debility, emaciation of the body and  immunosuppration which in turn facilitates numerous diseases.

MILK PRODUCTION:

Milk production in Pakistan is widely distributed across the country. Most of the herds are raised as a part of the rural farming system where 3-4 animals are kept for domestic needs. Milk production has progressively grown among landless farmers who own nearly 33% of the total dairy animals in Pakistan. These farms in mainly located in sub-urban areas where they cater  the needs of urban population. The milk production on the whole  is more than sufficient to meet the demands of the population in the country. However there is no proper infrastructure which could carry the milk from producing areas to consumer centers. Out of the total milk production nearly 50% of the milk is consumed in rural areas with the remaining 43% is traded through traditional marketing system in the urban centers throughout the country.  It is nearly the 5 % percent of total milk which is purchased and collected by commercial dairy plants established in various parts of the country. This clearly shows that only 5% of milk is processed and the rest of 95% is consumed as raw milk. Raw milk which is produced and traded through traditional marketing system and consumed by a majority of population in urban areas is highly unsafe and is a major predisposing factor  milk borne diseases. Some of the major factors contributing towards unwholesome milk production are:

a-      Uses of medicines during milk production:

The suburban farmers usually inject “Oxytocin” to force the animal to milk when it is physiologically becoming dry after completing its milking cycle.  Oxytocin is a hormone and its use is so widespread that thousands of vials are sold and used daily in the farms located at sub urban areas.  The other injections used are milk increasing hormones. These injections are given to the animals for increase in milk production. What effect these medicines produce in the milk is still to be investigated by the scientists but it is fact that the use of such medicines is strictly prohibited in many western countries.

b-      Exposure of animal and  milk to unhygienic conditions:

The milch animals are kept in most dirty and unhygienic places. The traditional hand milking system carries many risks of introducing infections in the milk. The utensils used for milk collection are not properly sterilized, thus exposing the milk to unspecified microbial infections. After milking  the m ilk is stored in big cans for transportation. Chilling plants or vehicles are non- existent. The exposure to sunrays and heat causes denaturing of milk. To avoid getting milk destroyed by heat and exposure to microbes, the “dhodies” ( middleman milk traders) use ice, soda bicarbonate, penicillin powder or other chemicals to extend the life of milk. The milk so preserved is consumed by the urban population and causes food borne diseases along with allergic reactions to people who are allergic to antibiotics.

c-       Adulteration of milk:

The middleman and retailers also play their role in the adulteration of milk by adding water, and “singhara” (water chestnut) powder in the milk. This brings the specific gravity of the milk to the required standard as laid down in “Pure Food Act” of Pakistan.

The above mentioned are few important factors which make the milk “unwholesome” and adulterated. Although the “Pure Food Act” of Pakistan is not comprehensive to counteract the above challenges yet its implementations in its present form is sporadic. The labs are ill equipped and the shortage of staff makes it an uphill task to implement it in Pakistan.

MEAT PRODUCTION:

The major consumers of beef & mutton are the urban areas and small towns of the country. The consumption of beef and mutton in rural areas is hardly 10-15% of the total production. Government has provided abattoirs in all major cities/town of the country. However they lack the major amenities required in a proper slaughter house. These abattoirs are not maintained and most of them are in shambles. The animals slaughtered are not are not examined before and after slaughter because of the lack of technical staff.  Slaughtering, skinning are done in the same hall where offal’s blood, dirt and dung is scattered on the floor. The carcasses after removal of the skin and offal’s are ready for transportation for various retail outlets.  The transport is not dedicated to one specialized vehicle; it could be rickshaw, Tonga or trucks. This ordeal does not end here as after arriving to the retail outlet, parts of carcasses are hanged in open and are exposed to dirt, flies, excessive heat & microbial infections. The majority of consumers purchase the meat of their choice from these sources. Fortunately the Asian deep fried cooking technique eliminates the microbial infections.  However the thermo stable toxins liberated by these microbes remain in the meat and pose a potential threat of food borne diseases among the consumers.

The production and consumption of poultry meat in urban and rural areas is widespread. However the hybrid poultry farming across the country has brought many food borne diseases among local population. Bird flu is the most dreadful disease which is still to be tackled by the Pakistani scientists. The production of broilers for meat purposes needs a great focus as it accounts for 27% of total meat consumption of our population. The broilers are fed pre-medicated feeds which contains oxidizers, growth promoters (antibiotics) and other chemicals. Apart from pre medicated feeds most of the flocks are treated against various microbial diseases during their growth period. Most of our farmers do not follow the obligatory withdrawal period after the use of such medicines before marketing their flocks for consumption. The meat of such birds contains traces of antibiotics and other chemicals. In Europe the feeding of growth promoters (antibiotics) have been prohibited and any treatment with antibiotics has to be succeeded by a mandatory withdrawal period so as to make the bird free from traces of any chemical/ antibiotics before consumption. In Pakistan there is no laboratory or government regulation binding poultry farmers not to sell the birds before with drawl period is   after feeding antibiotics.

FISH PRODUCTION:

 The per capita consumption of fish and its products in Pakistan is very low and is approximately 1.5 kg annually. However Pakistan’s total fish production is estimated around 952,735 million tons in 2009-10. A sizeable portion of this production is exported to far eastern and European countries. However many countries importing Pakistani fish products have raised objections on our production and preservation techniques which has a direct effect on  the quality of such products. The major factors which cause fish production as unsafe for human consumption are as follows:

a-      Pumping of untreated industrial/domestic waste water in rivers/sea:

With massive industrialization and unprecedented growth in urban centers large quantities of waste water is produced daily. The municipal authorities are clueless about its disposal. The untreated water is being directly pumped  in canals and rivers which eventually goes to the sea. The gravity of the problem can be visualized by the fact that 300 million gallons of waste water produced daily in Karachi is directly pumped into the sea without any treatment. This practice is more or less in vogue in all cities in habitated on the river banks and canals. The pumping if untreated waste has detrimental effect on the quality/ quantity of the aquatic species. The effect on human health by consuming fish products from such sources is obvious.

b-      Icehauling for preservation of marine fish:

It is a common practice to keep the fish in ice containers before returning to shore after the catch is complete. The amount of ice required in hauling fish is determined by the temperature of the fish and is approximately 1 kg ice to 2 kg of fish. Most of our trailers fishing in the open sea do not observe this rule.

c-       Freezing of the processed fish:

The processed fish must be stored in freezing facility to reduce the temperature to 0 degree centigrade  within 12 hours. Frozen fish should be held at not higher than 18 degree C at all times throughout handling, shipping and retailing. These facilities are nonexistent in our fish industry/market.

RECOMMENDATION TO IMPROVE FOOD & SAFETY CONDITIONS IN PAKISTAN

a-      Setting up proper public storage facilities for food grains at Union Council Level:

Proper silos to be constructed at local Union Council levels on cooperative basis among farmers to save their wheat/rice/maize and other crops during and after harvest to minimize the loss due to fungal and other infections.  In this case, East Punjab Model in India could be used as guidelines. Where such silos exists even at village level run and managed by cooperative associations. The preservation of crops at tehsil or village level may also serve as an alternative to the strategic food reserves maintained by the government in case of emergencies. The preservation of food grains will also improve the proper and organized marketing and thus providing better prices to the farmers.

b-      Setting up cooperative milk collecting system:

  

The problem of milk supply to the dairy plant without adulteration can be solved by organizing our milk producing pockets on cooperative basis. Each dairy plant be made responsible to purchase dairy milk from cooperative milk collecting centers allocated to them. Milk chilling facilities may be developed with a small laboratory to keep the wholesomeness of the milk intact and its sale on the basis of its nutritive value. In this case the cost of the chilling centers and laboratory may be borne by the local cooperative society, the dairy plant purchasing the milk and the government on mutually agreed basis. In this way we can reduce the contamination/deterioration of our milk and can also eliminate the manipulation of the middle man.

c-       Strict Vigilance on the farmers using unethical practices during the production of milk:

In rural/urban areas each cooperative association shall be provided with a technical person from livestock and dairy development department  and  made responsible to ensure that no unethical practice during milk production is carried out by the farmers. Any medicine used on animals must be observed for mandatory withdrawal period. The cooperative milk association may develop a program to compensate such farmer as  a nominal fee as insurance for loss of such production. The unchecked sale and  use of feed grade antibiotics and other hormones must be curbed by drug regulating authorities. Any such medicines be used strictly on prescription and must be traceable.

d-      Need to develop dairy  packaging industry:

To make our milk safe, we will have to develop our dairy  packaging industry so that maximum milk is processed before use by the consumers. Our dairy industry is in an infancy stage utilizing only 5% of the total milk produced in the country. We need to have a national dairy policy with liberal incentives in grant of loans in dairy sector at nominal interest rates.  we must develop our own indigenous packaging industry so that the exorbitant cost of the import of exotic material could be saved.

e-      Development of proper slaughter houses for meat production:

Proper slaughter houses are the prerequisite for the safe & wholesome meat production. In Pakistan a large proportion of livestock are slaughtered by producers at their own places. We do have slaughter houses at major urban areas but they lack essential facilities.  Slaughter houses could be made on a public/private ownership basis and a board be entrusted the responsibility to  organize these facilities on a professional basis. In this respect the slaughter houses in the UAE, Saudi Arabia could form a model for us. In the first instance, the slaughter houses already existing must be repaired/reshaped and brought under the public/private partnership. The health or local authorities are not capable enough to manage and supervise the administration of the slaughterhouses. We must appoint the professional staff for proper supervision, for ante mortem and post mortem examination of the meat. The capacity of the slaughter houses should be gradually increased. In the second phase small slaughter houses with bare minimum facilities are built on public/private partnership at district and tehsil level and slaughtering of animals be made mandatory only at abattoirs.

f-       Preservation & Storage of Meat:

The physical deterioration of meat takes three main forms:

• Microbial spoilage.
• Discoloration.
• Rancidity.

The reasons for these defects are as follows:

• The condition of the animal before slaughter, sick & unhealthy animals produces poor quality meat.
• Skill and care taken during & after the slaughter.
• Hygienic conditions observed during slaughter.
• Protection of meat from dust & other contaminations.
• High temperature with humidity.

The above deterioration may be stopped by strictly adhering and eliminating the above reasons.

g-      Poor transportation of meat:

The first four conditions can be avoided by proper examination/ supervision by veterinary authorities organizing the slaughter houses. If we keep a dressed carcass immediately after slaughtering in a chilled room with the temperature of 1-4 degree C for 2-3 hours, this chilling will contribute towards a wholesome meat production. The transportation of slaughtered carcass is also very important. It should not be transported in an open vehicle. The chilled van will be an ideal for a long journey and a properly closed vehicle for a short trip is preferred than transporting meat in an open vehicle. Controlling spoilage & contamination of meat depends essentially on strict cleanliness and low temperature in storage & transportation. Hanging of dressed carcass of beef and mutton on road side by  vendors is a constant source of contamination and health hazards. The municipal authorities should pay special attention to arrest this trend and ensure that meat & dressed carcass are kept in properly made cool glass cabinets with a temperature between 1-4 degree C.

h-      Poultry Meat:

 People in Pakistan are not willing to consume poultry in processed form fearing consumption of dead poultry meat. They prefer to purchase live birds slaughtered in their presence. It is high time that companies with good reputation with the help of religious scholars evolve a system/procedure where dressed poultry is certified as ‘Halal’ and sold in markets. Pakistan Poultry Association and Pakistan Veterinary Medical Association can play an important role in educating the masses to consume dressed poultry products in Pakistan. There is a vast market for the dressed poultry as the people in the urban areas have started purchasing dressed poultry from big stores.

Another big problem in poultry meat safety is the risk of consuming poultry fed on rations mixed with feed additives and antibiotics. In developed countries the poultry consuming feeds with drug additives are not slaughtered before withdrawal period is over. In Pakistan no such arrangement exists. The regulatory authority in cooperation with Pakistan Poultry Association and Pakistan Veterinary Medical Association be made responsible to check and enforce the regulation that the birds are not slaughtered till completion of withdrawal period if fed on feed with antibiotics or feed additives. Furthermore the sick and under treatment birds are not slaughtered as some poultry diseases are directly transmitted to human population. Avian influenza is a dreadful disease of poultry and its presence in any flock poses a dangerous threat to the lives of human beings. In case of detection of any contagious disease, the public health authorities must take strict measures according to the WHO guidelines to stamp out the disease.

I-                    Implementation of food standards:

Pakistan is a signatory of the following food safety guidelines:

• United Nations guidelines for food safety, adopted by FAO council in Nov, 2004.
• Resolution of fifty third world health assembly calling its member states to recognize food safety as essential public health function in May 2000.

According to the above guidelines the member states are bound to consider availability of Safe food to its people as a basic human right. WHO/FAO will help the member states to achieve:

-          Development of integrated food safety system

-          Devising science based measures along the entire food production chain that will prevent exposure to unacceptable levels of microbiological agents and chemicals in food.

-          Assessing and managing food born risks and communicating information in cooperation with other sector and partners.

It will be a good start to work in corporation with FAO/WHO authorities in Pakistan to create awareness among masses on food safety problems along with improving infrastructure of food chain management.

ISO 22000:2005 (Food Safety Management System) were adapted in Sep 2005 and it is an international voluntary standard which harmonizes the requirement for good food safety practices worldwide.

EU Food Safety Strategy (EU-2007)/HACCP European Union food safety strategy reflects an integrated approach from farm to the table of consumer covering all sectors of the food chain including feed production, primary production, food processing, storage, transport and retail sales. Under EU-2007 two regulations 852/2004 and 853/2004 were adopted by EU. Regulations 852/2004 applies on farm at the level of primary production where as 853/2004 is an improved version of HACCP.

J- National Laws on food Safety:

Pakistan has following laws regulating to the safe food production:

• Pure Food Ordinance 1960.
• Agriculture Produce (Grading & Marketing) Act 1972 & 1973
• Animals Compound Feeding Act (1963).
• Animal Slaughter Control Act 1963.
• PSQA Standards for food products.

The above laws and related regulations were enacted long time ago and had not been amended to meet the challenges of the modern times. They are more or less obsolete as they have not been amended with the changes occurred in the food production and its logistics. These and other relevant regulations/rules are to be studied by experts and a comprehensive food safety code/regulation is needed to address the safe food production from farms to the table. The presence of proper infrastructure and a regulating body may also be formulated at National Level in consultation with all the stake holders. A body similar to Food and Drug Administration (FDA) in the USA is made at national/provincial level with proper laboratories and technical staff for proper implementation of food safety laws.

k- Mandatory adherence of food safety laws/ regulations by food industry:

 The food industry involved in processing & production of food items may be gradually asked to adhere to codex HACCP/ISO 22000/ National Food Regulations. A committee of food regulations and the industry leaders may be involved in getting their industries certified by codex HACCP/ISO 22000 and National Food Regulations.

The above recommendations are if implemented may bring a healthy change not only to our economy but also to our industry which may grow manifold in years to come and be able to provide employment to our educated youth/skilled workers. 

By
Muhammad Mujib Siddiqui
Ex Secretary General, Pakistan Veterinary Medical Association
Muhammad Saeed Siddiqui
 Health, Safety & Environment Professional.
 GENERAL MANGER LIVESTOCK R&D UM ENTERPRISES KARACHI
 mujibsid@yahoo.com