Please see the google drive link below for some of the presentations from the ACAFP Conference.
https://drive.google.com/drive/folders/1p6yc8MkMNFoc7WKjQ4_hDmO9sLvXb3i7?usp=sharing
Extracts of the presentations
Download 2 ACAFP Food Safety Conference for Africa programme # 82 pages
- 12/12 FAO’s Food safety program in Africa and its implementation in the context of AfCFTA - Dr. Blaise Ouattara, Food Safety and Quality Officer, FAO Regional Office for Africa) (Virtual)
- 13/12 Continental Food Safety Initiatives - Dr. John Oppong Otto, Coordinator, Economics, Trade and Marketing Unit, African Union Interafrican Bureau for Animal Resources - AU-IBAR)
- 13/12 From Farm to Fork: Transforming African Food Safety Together - Dr. Irene Akpeokhai, Global Packaging Director, GB Foods, Spain (Virtual)
- 13/12 WHO Global Strategy for Food Safety: Towards Stronger Food Safety Systems and Global Cooperaon - Ms. Lusubilo Witson Mwamakamba, Technical Officer for Food Safety, WHO Regional Office for Africa,
- 13/12 Evidence-based decision making in food safety using Mul Criteria Decision Analysis - Mr. Isaac Briandt Gokah, Specialist, Regional Food Trade and Resilience, AGRA, Nairobi, Kenya)
- 14/12 Panel Discussion: Ensuring food safety through increased collaboration among food safety stakeholders – Sharing good practices and lessons.
- Mrs Joycelyn Agyarkwa-Amusah (Food and Drugs Authority, Ghana),
- Dr. Joycelyn Quansah (University of Ghana),
- Dr. Rose Omari (CSIR-STEPRI, Ghana),
- Dr. Margaret Mary Tohouenou (Nestle, Ghana),
- Rev. Mrs. Georgina Filson Smith (Ginafil Food Processing & Entrepreneurial Development Training Industry, Takoradi, Ghana),
- Mrs. Hilda Naa-Aku Adjei (Food Safety Educator)
Sub-theme 1 Innovative capacity-building approaches to food safety in Africa
This sub-theme is aimed at identifying and addressing innovative capacity building approaches that can be employed to improve the food safety situation in Africa. Within this sub-theme, presentations and discussions focused on traditional and advanced approaches to both formal and informal capacity building in food safety. How can we reuse “old” approaches in innovative ways to build capacity in food safety in Africa? How do we balance innovative approaches in capacity building and preserve “old” approaches to address food safety issues in Africa?
- Geoffrey A. Asalu - Health-related information on prepackaged foods and beverages in Ghana: Prevalence and
compliance with regulations.
Sub-theme 2 Integration of food safety with food and nutrition security in Africa
This subtheme focused on presentations that provided evidence of the link between food safety and nutrition and food security, and why and how food safety and nutrition initiatives including education curriculum and programmes can be made more integrative.- Beatrice Boakyewaa Blay - Assessment of Aflatoxin M1 in processed and raw untreated milk obtained from selected locaons in Accra, Ghana.
- Nii Korley Kortei - Toxicogenic fungal profile, ochratoxin A exposure and cancer risk characterizaon through maize (Zea mays) consumed by different age populaons in the Volta region of Ghana
- Sylvia Baah-Tuahene - Prioritising Ghana’s aflatoxin policy implementaon plan using P-IMA and mulstakeholder approaches
- Ruth Mma Alando - Aflatoxin Management: An Integrated Approach for Enhancing Food Safety
- Chibundu N. Ezekiel - Snapshot mycotoxin profiling of Ready-to-Use Therapeutic Foods intended for severely and acutely malnourished children in Nigeria
- Chibundu N. Ezekiel - Fungal diversity and mycotoxins in rice produced in South-West, Nigeria is influenced by postharvest practices
- Mathias Twizeyimana - Bacteria displaying antimicrobial activity against Aspergillus spp., a new approach in managing aflatoxin in maize grains.
Sub-theme 3 Implementing one health approach for food safety in Africa
The daily activity of producing, preparing, and consuming food directly links our health with the health of the planet in both direct and indirect ways. A “One Health” approach to food safety— has been defined as “the collaborative effort of multiple disciplines—working locally, nationally, and globally—to attain optimal health for people, animals and the environment”. This subtheme focused on presentations that covered food safety issues within the Quadripartite One Health Approach such as animal, environment, plant and human and how these are being affected by climate change.- Ekpor Anyimah-Ackah - Understanding the Nexus of Food Safety and Nutrion Security: Analysis of fried sausage and Chicken Intake, Risk Atudes, and Burden of Malnutrion among School-Going Children.
- Akosua Kessewaa Essel - Dietary exposure levels of
polycyclic aromac hydrocarbons (PAHs) in street vended
re-used frying oils
Sub-theme 4 Food safety policies and regulations in Africa
This subtheme highlighted the importance of good food safety governance along food value chains; opportunities that exist in the development, adaptation, implementation, harmonization and enforcement of food safety standards and regulations; risk-based approach to developing national food safety standards, regulations, policies and laws; improving enforcement of regulations in the informal markets; food safety issues related regional and international trade; successful models for improving coordination, implementation and enforcement of policies and laws and strengthening stakeholder participation and engagement in development and implementation of food safety standards.- Daudu Oladipupo Abdulazeez Yusuf - Evaluation of insect pest tolerance and oil quality in ethyl methane sulfonate (EMS) exposed groundnut (Arachis Hypogaea l.)
- Mary Funmilayo Oloyede - Nutrients and phytochemicals in Nigerian underutilized fruits and vegetables
- Prof. Olusegun Adewale Obadina, Federal University of Agriculture, Abeokuta, Nigeria) Global burden of Antimicrobial Resistance: monitoring and evaluation of ready-to-eat Vegetables.
Sub-theme 5 Technological advances in food safety
This subtheme highlighted novel technologies, technological innovations, and improvements in traditional technologies applied in food processing and preservation, food packaging, food safety monitoring, food system implementation and food testing. Food safety in Africa can be enhanced by for instance: the application of digital technologies, artificial intelligence, robotics, smartphones apps, GPS, non-thermal innovations, natural antimicrobials, 3D printing, automation, rapid kits, food sensors, etc.- Patricia Adoma and Francis Appiah - Effect of Different storage temperatures on quality of freshly squeezed juice from three variees of pineapple
- Ajesutomi O. Abiodun-Solanke - Waste to Wealth: Finding applicability for the use of orange (Citrus sinensis) peel as seafood preservatives
Related: 15 June 2023. Exploring Global & African Food Safety Challenges | AFMASS Food Expo 2023
In this enlightening session, speakers delved into critical food safety issues that emerged in Africa and, where applicable, globally. They highlighted key issues that had made headlines and discussed their impact on consumer health and trade both within and beyond the continent. Moreover, they showcased potential solutions and the utilization of new technologies to mitigate the impact of these challenges.
The focus of this year's discussion was on past food safety challenges in schools and other institutions, antimicrobial resistance, past regulations on water quality in agriculture, plastics, and Cronobacter.
- MODERATOR: Catherine Odhiambo - Editor, FW Africa
- Prof. Catherine Kunyanga - Associate Professor and Associate Dean, Faculty of Agriculture, University of Nairobi
- Lawrence Aloo – Chief Biochemist, National Public Health Laboratory, Kenya
- Grace Namagembe – Quality Assurance Manager, Biyinzika Poultry International, Uganda
- Shareef Ahmad – Products Manager, Hygiena Middle East, Africa and India
- Walter Bruce Opiyo – Regional Food Safety & Quality Officer, WFP
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