Illustration of a diverse group collaborating on food safety.

Can We Eat Safely? How Collective Expertise is Battling Food Hazards in Low- and Middle-Income Countries

Soraya Malik in Health & Wellness August 2025 • 4 min read.

"From Farm to Fork: Unpacking the Complexities of Food Safety and Exploring Innovative Solutions to Protect Global Health"

In a world grappling with food insecurity and an ever-growing global population, the conversation around safe and nutritious food is more critical than ever. While the availability of food is essential, ensuring its safety from farm to fork presents a complex challenge, particularly in low- and middle-income countries. Foodborne illnesses, stemming from microbial, chemical, and physical hazards, pose a significant threat, impacting public health and economic stability.

The World Health Organization (WHO) estimates that foodborne diseases cause hundreds of millions of illnesses and hundreds of thousands of deaths each year, disproportionately affecting vulnerable populations. From contaminated water to the spread of toxins, the risks are multifaceted and require comprehensive strategies to address. This is where 'Collective Expertise' comes into play—a collaborative methodology that harnesses local knowledge and resources to tackle these intricate issues.

This article delves into the critical need for food safety, examines the specific challenges faced in low- and middle-income countries, and explores how 'Collective Expertise' is emerging as a powerful tool for identifying and mitigating food hazards. We'll also examine the concrete steps being taken to protect communities and foster a healthier, more secure food supply for all.

The Rising Tide of Food Hazards: A Global Overview

Illustration of a diverse group collaborating on food safety.

The landscape of food safety is vast and complex, encompassing a wide array of threats. Food hazards can be broadly categorized into microbiological, chemical, and physical contaminants. The microbiological category includes bacteria (like Salmonella and E. coli), viruses, parasites, and fungi that can cause illness. Chemical hazards involve toxins, pesticides, and other substances that may contaminate food during production or processing. Physical hazards include foreign objects like glass, metal, or plastic.

The consequences of these hazards are far-reaching. Foodborne illnesses can lead to a range of health issues, from mild discomfort to severe, life-threatening conditions. Beyond the immediate health impacts, food safety failures can undermine consumer confidence, disrupt trade, and inflict significant economic costs.

Microbiological Hazards: Bacteria, viruses, parasites, and fungi that can cause illness.
Chemical Hazards: Toxins, pesticides, and other substances that contaminate food.
Physical Hazards: Foreign objects like glass, metal, or plastic.

In low- and middle-income countries, the situation is further complicated by factors such as inadequate infrastructure, limited access to resources, and insufficient regulatory frameworks. These conditions can create a breeding ground for foodborne illnesses, making it even more crucial to find effective and sustainable solutions.

Toward a Safer Food Future: The Promise of Collective Expertise

In conclusion, the fight against foodborne illnesses is a global challenge requiring collaborative, innovative solutions. Collective Expertise offers a viable and cost-effective approach, leveraging existing knowledge and resources within local communities to protect public health and build a more secure food supply. By supporting initiatives like Collective Expertise, we can work towards a future where safe, nutritious food is a right, not a privilege, for everyone, everywhere.

About this Article -

This article was crafted using a human-AI hybrid and collaborative approach. AI assisted our team with initial drafting, research insights, identifying key questions, and image generation. Our human editors guided topic selection, defined the angle, structured the content, ensured factual accuracy and relevance, refined the tone, and conducted thorough editing to deliver helpful, high-quality information.See our About page for more information.

This article is based on research published under:

DOI-LINK: 10.1016/j.foodcont.2018.12.009, Alternate LINK

Title: Contribution Of The Methodology Of Collective Expertise To The Mitigation Of Food Safety Hazards In Low- Or Medium-Income Countries

Subject: Food Science

Journal: Food Control

Publisher: Elsevier BV

Authors: Didier Montet, Jamal Eddine Hazm, Abdelouahab Ouadia, Abdellah Chichi, Mame Samba Mbaye, Michel Bakar Diop, Paul Mobinzo, Apollinaire Biloso, Isaac Diansambu, Joël Scher, Marie-Louise Scippo, Maria-Teresa Barreto Crespo

Published: 2019-05-01

Everything You Need To Know

What are the main types of food hazards that can make us sick?

Food hazards come in three main categories: microbiological, chemical, and physical. Microbiological hazards include bacteria like Salmonella and E. coli, viruses, parasites, and fungi. Chemical hazards are toxins, pesticides, and other harmful substances. Physical hazards are foreign objects such as glass, metal, or plastic that can contaminate food.

Why is food safety a bigger problem in low- and middle-income countries?

Low- and middle-income countries often struggle with inadequate infrastructure, limited resources, and weak regulatory frameworks. These conditions create environments where foodborne illnesses can easily spread. Initiatives like 'Collective Expertise' aim to address these specific challenges by leveraging local knowledge and resources to improve food safety.

What is 'Collective Expertise' and how does it help with food safety?

'Collective Expertise' is a collaborative approach that uses local knowledge and resources to tackle food safety issues in low- and middle-income countries. It's designed to be a cost-effective way to identify and reduce food hazards, protecting communities and ensuring a more secure food supply. This method is particularly important where traditional, resource-intensive solutions may not be feasible.

What impact do foodborne illnesses have on public health and economies?

Foodborne illnesses, resulting from microbial, chemical, and physical hazards, lead to significant health issues, ranging from mild discomfort to severe, life-threatening conditions. Beyond health impacts, failures in food safety can erode consumer confidence, disrupt trade, and incur substantial economic costs. The World Health Organization (WHO) estimates that these diseases cause hundreds of millions of illnesses and hundreds of thousands of deaths annually, disproportionately affecting vulnerable populations.

How can a collaborative approach like 'Collective Expertise' contribute to a safer food future globally?

A collaborative approach, exemplified by 'Collective Expertise,' allows for the leveraging of diverse knowledge and resources within local communities to combat foodborne illnesses. By supporting and implementing such initiatives, we can work toward ensuring that safe and nutritious food is accessible to everyone, everywhere, transforming it from a privilege into a fundamental right. This involves a commitment to continuous improvement, adaptation to local contexts, and the fostering of a global network dedicated to food safety.