Authors: Philip John Kanu.
Food safety in Sierra Leone has not been treated with the seriousness it deserves. Due to that a review and analysis of the food safety situation in the country was done. During the review of existing literatures and analysis, the following were identified. In many parts of Sierra Leone access to clean water and proper sanitation, these basic requirements are not met, increasing the risk of foodborne illnesses. While foodborne illnesses are a significant concern in Sierra Leone, with outbreaks occurring due to contaminated water, improper food handling, and inadequate sanitation practices. It was revealed that Sierra Leone has food safety regulations in place, but enforcement of those regulations is challenging due to limited resources and capacity. There are also gaps in regulatory coverage, particularly in the informal food markets. Efforts to improve food safety in Sierra Leone often focus on capacity building, including training for food handlers and education for consumers on safe food practices. But Sierra Leone is not thoroughly utilizing the benefit from international collaboration and assistance in strengthening its food safety systems. Like strong partnerships with organizations such as the World Health Organization (WHO) and the Food and Agriculture Organization (FAO) to provide valuable support in this regard as those organization are doing in other sectors they are supporting the country. Climate change is also impacting food safety in Sierra Leone, affecting agricultural production and potentially leading to changes in foodborne disease patterns. Overall, addressing food safety challenges in Sierra Leone requires a multifaceted approach involving improvements in infrastructure, enforcement of regulations, capacity building, and collaboration with international partners. Continuous efforts are needed to ensure that all citizens have access to safe and nutritious food.
View/Download pdf