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Food Safety Challenges in Refugee Camps: What Do We Know?
Ariel V Garsow1, Emily Campbell1,2, Gary Closs1
1Department of Food Science and Technology.
Journal of Food Protection
|January 7, 2021
Summary
Foodborne illness is a significant risk in refugee camps due to poor sanitation. Improving hygiene and food safety practices is crucial for mitigating these risks and protecting displaced populations.
Area of Science:
- Public Health
- Epidemiology
- Environmental Health
Background:
- Refugee camps often face unsanitary conditions, increasing the risk of foodborne illnesses.
- Limited research exists on the epidemiology of foodborne diseases in these settings.
Purpose of the Study:
- To review existing literature on foodborne illness in refugee camps.
- To identify effective risk mitigation strategies and research gaps.
Main Methods:
- A literature search was conducted to identify relevant studies.
- Eleven articles were identified and reviewed.
Main Results:
- Research primarily focused on Vibrio cholerae, Salmonella, and hepatitis E virus.
- Safe water storage, handling, and hygiene knowledge are critical for food safety.
- Limited data exists on pathogen prevalence in camp food and culturally relevant safety systems.
Conclusions:
- Further research is needed on the burden of foodborne illness and effective interventions in refugee camps.
- Developing culturally appropriate food safety management systems is essential.
