FDA Ghana Speaks Out on Rising Foodborne Illness Cases

On a recent edition of the Sunshine Cruise on Breeze 90.9 FM,  Sandra Asante engaged two seasoned Regulatory Officers from the Food and Drugs Authority (FDA), Rita Asante and Cecilia Asamoah, in an important conversation on food safety and public health. Their discussion focused on the growing concern of foodborne illnesses in Ghana and the efforts being made to reduce their impact.

Foodborne illnesses remain a significant global health challenge, with an estimated 600 million cases reported annually. In Ghana, where informal food vending is common and regulatory oversight can be stretched, the risk of contamination through poor handling practices or unsafe production methods is high. Rita Asante and Cecilia Asamoah used the platform to educate the public on how these illnesses occur, how they can be prevented, and the role that both individuals and institutions must play to ensure food safety.

They explained that food poisoning is typically caused by consuming food contaminated by biological agents such as bacteria, viruses, or parasites. In some cases, chemical or physical contaminants are to blame. When foodborne illness occurs, individuals are urged to seek immediate medical attention and report the case to the appropriate regulatory bodies. Preserving a sample of the suspected food for testing can be crucial to investigations and outbreak management.

The discussion also highlighted the preventive role of the FDA in Ghana. As the lead agency in ensuring food safety, the FDA conducts routine inspections, enforces hygiene regulations, and licenses food vendors. Public education remains a central strategy, with training programs targeted at food handlers to promote safe practices. Additionally, Ghana has adopted the National Food Safety Emergency Response Plan (FOSERP), which facilitates a coordinated response among stakeholders in the event of a foodborne outbreak.

Consumers were reminded that food safety is a shared responsibility. From choosing food vendors wisely to observing hygiene in the kitchen and being vigilant about product labeling, individuals can take meaningful steps to protect themselves and others. The officers encouraged the public to report unsafe food practices and support food businesses that uphold good manufacturing standards.

Food business operators were not left out of the conversation. The FDA representatives urged businesses to prioritize food safety through regular staff training, robust traceability systems, and transparent communication with both consumers and regulators. They emphasized that protecting the public must take precedence over profits.

The conversation on the Sunshine Cruise was not only informative but timely, offering practical insights into an issue that affects everyone. With increased public awareness and stronger collaboration between regulators, food businesses, and consumers, the goal of reducing foodborne diseases in Ghana is not only achievable but essential.

Listeners are encouraged to remain alert, make informed choices, and partner with regulatory agencies like the FDA to promote a culture of food safety for all.