Improving Food Safety in APAC

Building the capacity to detect, control and prevent foodborne pathogens has been at the core of APEC’s initiatives to improve food safety in the region. By Steve McCutcheon.


Improving Food Safety in APAC


Foodborne and waterborne pathogens are among the leading causes of illnesses and death in developing economies. With increasing reports of food contamination and illness outbreaks from E-coli bacteria in spinach to Salmonella in chicken, food safety practices are critical along every step of the global food supply chain – from farm to table.

In 2007, the Asia Pacific Economic Cooperation (APEC) Food Safety Cooperation Forum (FSCF), led by China and Australia, was established to improve the technical competence of food safety management and detection practices throughout the food supply chain. Ensuring food safety is a growing challenge in the Asia-Pacific and beyond. Food safety incidents disrupt supply chains, hinder trade flows and can have significant economic and public health impacts.