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According to the World Health Organization (WHO), more than 91 million people in Africa get sick each year and more than 137,000 die from eating unsafe food.
In Côte d’Ivoire, food safety issues are not always considered by market and restaurant owners. Some residents said they found the food quality uneven.
“Well, there are some very delicious things in the market. When you buy them and cook them, they are all very delicious,” explains the young woman. “For example, when I eat fish, I wonder if there’s really anything in it. You can pay for the fish, and when you get home, it tastes really weird.”
“I think the hygiene standards for most food are low. I don’t know how the food is handled and controlled throughout the distribution channel, so I can’t comment on that,” Table says.
Inside the factory of the West African country’s leading fruit juice producer in Bonua, a city about an hour and a half from Abidjan, Quality Manager Emerson Aka welcomes Africa News.
A few months ago, the fruit juice producer was criticized by Internet users who claimed the product was of poor quality. The company’s quality manager pointed out protocols in the manufacturing process to ensure food hygiene.
“We are in a situation where Côte d’Ivoire regularly sends out inspection teams to control everything we do. We adhere to pre-defined criteria.”
“The product that comes out of here is a very safe product. I can vouch for it. We are responsible when we put our product on the market. Leaving the juice for 3-4 days without refrigerating it will certainly change the taste, but it is normal for the taste of the juice to change, which is where microbes grow. Note: Quality is everyone’s concern.”
The Ivory Coast government has made food safety a priority. This is the main objective of the national policy for the development of animal husbandry, fisheries and aquaculture.
Food safety refers to handling, preparing and storing food in a manner that minimizes the risk of an individual becoming ill from foodborne illness.
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