State of food in Bangladesh

It is an undeniable fact that human survival relies on the availability of safe foods, therefore when foods are contaminated with microorganisms it serves as a major threat to public health and safety.

There are various other factors that need to be considered in food safety along with microbial hazards, which include physical and chemical hazards, the latter leading to long term consequences on humans. Chemical products such as antibiotic, pesticide residue and phyto-products are used in growing crops.

Food adulteration, which has become common in recent times, refers to intentionally altering the quality of commercially available food through the use of low quality substances or the removal of important ingredients, all of which are against government regulations of the country.

Various scientific research have identified the significant role of food and water as a vehicle for bacterial and fungal diseases. Numerous studies have expressed the deteriorating microbiological quality of foods in Bangladesh, be it packet foods and spices or fresh raw foods. One has to wonder how the citizens of our nations survive when they are consuming toxic substances. Contamination can be a result of wastewater, dirt and dust, human and animal waste, or due to mishandling during storage, transport, distribution and processing.

A recent study, whose results are published in Biocontrol Science (2016) Vo1 21, No 4, page 243-251, titled "Bacterial and Fungal Counts of Dried and Semi- Dried Foods Collected from Dhaka, Bangladesh and Their Reduction Methods," examined the quality of foods in Bangladesh, particularly spices and herbs sold in packets.

This study found that spices, herbs and semi-dried fruits had microbial presence within the range of 102 to 106 colony forming units per millilitre (CFU/mL).Another study published in Bangladesh Journal of Microbiology, titled "Microbial and Fungal Loads of Raw Foods collected from Dhaka, Bangladesh and the Effect of Heat on its Growth," also reported large presence of fungus and bacteria in raw foods ranging from 103 to 105.

This is a cause for alarm as many fruits and vegetables are eaten raw. Adulteration isn't limited to raw foods from markets, restaurants have also been found to use food colors, hazardous chemicals as well as maintain poor hygiene. Mobile court raids of different restaurants in Dhaka city have confirmed these findings, leading to authorities developing strict standards of food safety and moving towards ensuring consumers in Dhaka have access to safe foods.

While important nutrients and vitamins are received from foods, its deteriorating quality can lead to various diseases and negatively impact the health of country, affecting the productivity of the nation as a whole. Strict enforcement of hygienic practices is required to maintain the quality of foods at all levels. Regulation of food availability, accessibility and utilization should be developed and strictly followed.

Local vendors should be taught and trained in the proper methods of handling foods, which includes cleaning and storage. This is an issue of public concern as it affects their health, made more pressing by the recent incentives of the government to regulate and monitor food safety as well as reprimand those who are involved in food adulteration. Widespread knowledge of the state of food in Bangladesh will not only create awareness, but also ensure that government actions are having a greater impact.


The writer is an Associate Professor and Chairman, Department of Microbiology,
Stamford University Bangladesh.