Prof Pieter Gouws, acting director of the CFS,
stated at the launch of the centre yesterday.
“We want to provide stakeholders with
the opportunity to develop and exchange
knowledge, experience and expertise in food
safety, food defence and food processing.”
The aim is to provide a blueprint for improved
food safety assurance in South Africa, he
explained.
In his keynote address, Prof Pier Sandro
Cocconcelli (an expert in food microbiology
from the Università Cattolica del Sacro Cuore
in Italy) reported on global food safety trends,
declaring it a phenomenon that ought to be
managed on a global scale. “We need food
safety standards and regulations that are clear
and (we need to) consider economic impacts
and trade issues. We also need to promote
long-term thinking among risk managers and
policymakers.”
According to Mr Lawrence MacDougall, CEO
of Tiger Brands, “food safety is an essential
public health issue. With the global increase in
the prevalence of foodborne diseases, science-
based food controls are essential for the
protection of food products.”
MacDougall emphasised that improving South
Africa’s food management system remains
crucial to Tiger Brands. He envisions the CFS
playing a pivotal role in driving food safety
forward across the industry through means
of collaboration. “This is far bigger than Tiger
Brands - it is a national imperative,” he added.
According to SU’s rector, Prof Wim de Villiers,
establishing the centre is in line with Maties’
vision of being innovative and conducting
world-class research in service of society. “SU
wants to help overcome food safety issues
by doing research for impact in collaboration
with others,” he said. “We are tackling a grand
challenge to society.”
“After the recent listeriosis outbreak in South
Africa, it is clear that this centre (the CFS)
is an absolute necessity,” said Gouws. “The
outbreak, considered the worst of its kind
in South Africa so far, left many consumers
worried and confused. It has also raised
questions about regulatory oversight, as well
as standards in the local industry.” There is
an urgent need for a food safety authority
to help protect citizens’ health and food
AgriKultuur |AgriCulture
security, Gouws argued. “Access to trusted,
independent and credible food safety
research, knowledge and advice remains
critical,” he claimed. “We need to ensure that
the science we do translates into impact.”
The consequences of a failed food safety
system are extremely costly, according to Prof
Gunnar Sigge, chairman of the Department of
Food Science. “In a developing country such
as South Africa, food safety is an important
way to ensure that everyone has access to
enough food.” With the worldwide increase in
food-related diseases, developing countries
bear the most significant burden, he indicated.
Africa has the highest global incidence of food-
related diseases and associated deaths across
all age groups.
“A food safety revolution is needed,” Gouws
asserted. “Risks related to food safety must be
scientifically evaluated and need input from
a range of experts. There is also a need for
practical communication about food safety
based on the best available science.” There
is much misinformation out there, affecting
food producers and consumers alike. “Science-
based food controls are essential for the
protection of food products,” he said.
Dr Khotso Mokhele, chairman of Tiger
Brands, described the recent listeriosis crisis
as “a painful reminder” that even robust
and stringent food safety standards need
improvement. “A more collaborative approach
is necessary across industry, government
and academia to empower consumers and
improve efforts to ensure food safety. We
need adequate standards and (need) to
galvanise our efforts to strengthen our food
system.”
The CFS is to serve as a hub for such
collaborative efforts at promoting food safety
and innovation. “This centre has the potential
to be a gamechanger for food safety,” Mokhele
concluded.
About the department
SU’s Department of Food Science is rated
among the top 75 in the world. It is the leading
food science department in Africa and the
only one on the continent to be accredited by
the International Union of Food Science and
Technology. It celebrates its 66th anniversary
this year.
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