World Health Day is celebrated on April 7 to mark the anniversary of the founding of the World Health Organization (WHO) in 1948. Each year a theme is selected for the day to raise awareness of a special public health concern in our world. The theme for 2015 is “Safe Food: From Farm to Plate. Keep it Safe.”
Our immediate thought about this emphasis on “Food Safety” is probably in relation to the illnesses and deaths we know can and do come from spoiled or contaminated food. Almost 2,000,000 deaths can be attributed annually to them worldwide. The origins of over 200 diseases can be traced to food containing harmful bacteria, parasites, viruses and chemical substances.
With special attention to safety at every level of the growth, harvesting, transportation, storage and preparation of food, these diseases — and a great number of deaths — can be reduced. But what energies can/will we put into helping to change the life circumstances of the millions of people in our world who have only our “throwaway food” to eat?