How Safe Are Food Supply

Chains? - The Namibian

• *Kenneth Odero is a
researcher based at the
Namibian German Centre
for Logistics (NGCL),
Namibia University of
Science and Technology
(NUST). He writes in his
private capacity, and the
views expressed in this
article neither reflect
those of NGCL nor of KENNETH ODERO
NUST)
 THE OUTBREAK of listeriosis, an infection spread by the
bacterium listeria monocytogenes, has shone light on the
vulnerability of our food supply chains.

• The first Namibian case was detected at Tsumeb on 5 March

2018- The minister of health and social services.

• Surveillance at all borders has been intensified

• The bacterium was most likely transmitted by food products

originating from South Africa.

• The Ministry of Agriculture, Water and Forestry acted to

suspend the import and transit movement of ready-to-eat
(RTE) food such as polonies, russian sausages, frankfurters,
Viennas as well as all types of salamis and smeerwors
produced by two South African companies.
 VULNERABILITY
• known fact that food supply chains can be highly vulnerable to the
transmission of infectious diseases, or more precisely, disease-
carrying microbes, with serious consequences to both consumers
and producers.

• Of the two, the health risk to consumers is most onerous,

considering as is the case with the outbreak of listeriosis in the
country.
In South Africa, the 2017 outbreak effect has been worse, with
180 reported fatalities and close to 1 000 people sick.

• The risk to businesses was financial losses and damaged

reputations.

• The public health risk as well as commercial risks can be

managed to minimise the loss of life, as well as financial losses
through early detection.
 MANAGING RISK IN FOOD
SUPPLY CHAINS
• The epistemology of human listeriosis is well-known, following outbreaks
in disparate places such as continental Europe (e.g. Denmark [1989-90],
Finland [1999], France [1999-2000], Switzerland [1983-87] and the
United Kingdom [1987-89]), Asia (e.g. Japan [2001]) and North America
(Canada [1981 & 2002]; US [1983, 1985, 1988-89, 2000, & 2002-3), and
now Africa (South Africa).

• It was established that the causative organism, listeria monocytogenes, is

primarily transmitted to humans through contaminated foods.

• However, efforts by food processors and food regulatory agencies to

aggressively control listeria monocytogenes in high-risk foods have
resulted in significant decreases in the incidence of sporadic listeriosis
(Bala Swaminathan and Peter Gerner-Smith (2007) published in
'Microbes and Infection).

• While there is nothing to suggest that there were lacks of control or poor
management processes in the South African case, risk assessment, risk
management and risk communication remain some of the best-known
tools to manage microbiological risks in food supply chains.
RESILIENCE AND SUSTAINABILITY
• Building resilient, safe and sustainable food supply chains must remain
high on the agenda.

• Goal 2 of the sustainable development goals aims to end hunger, achieve

food security and improved nutrition, amongst others.

• In an increasingly interconnected world where food chains are not only

extended but also integrated, greater attention must be given to
addressing the where and how the food we consume is produced, both in
terms of health and safety considerations.

• From a logistics and supply chain management perspective, this means

better surveillance from farm to folk (point of production to point of
consumption).

• The responsibility of ensuring resilience and sustainability of the food

system is a shared responsibility between citizens, government and the
private sector. The current outbreak of listeriosis is a wake-up call for
more vigilance.