World Food Safety Day 2025: Science in Action

Every time we partake of a meal, we place a remarkable amount of trust in a global system that grows, processes, packages, distributes, and prepares our food. From farm to fork, millions of decisions and steps take place to ensure that what ends up on our plate is not just nourishing but also safe.

That is why World Food Safety Day, observed each year on June 7, is so important. It reminds the world that food safety is a shared responsibility, and this year’s theme, “Food Safety: Science in Action” brings renewed focus to the central role of scientific knowledge in reducing illness, cutting economic losses, and saving lives.

In Jamaica, food safety is a pressing issue. Our agricultural heritage is a cornerstone of our national identity, yet unsafe food — due to improper pesticide use, poor handling practices, and insufficient regulation — poses a serious public health threat. With increasing access to imported foods, the risks extend beyond local production and into global supply chains.

Why Food Safety Matters

Globally, unsafe food causes an estimated 600 million cases of foodborne illnesses and 420,000 deaths each year, according to the World Health Organisation. Children under five account for a disproportionate number of these deaths. In developing nations, including those in the Caribbean, the impact extends beyond health; foodborne disease can hamper productivity, drain health-care systems, and undermine food security.

Food safety underpins every aspect of public health. When food is contaminated, whether with harmful bacteria like Salmonella, chemical residues from pesticides, or adulterants in processed items, the consequences can be deadly. And increasingly, the world is waking up to another reality: Food safety is no longer a hidden issue.

The Rise in Food Recalls: A Global Wake-Up Call

In recent years, the importance of scientific methods in food safety has become increasingly evident through the rise and response to food recalls. In 2024 alone, approximately 296 food recalls were issued in the United States, with nearly 1,400 reported illnesses, 487 hospitalisations, and 19 deaths linked to contaminated food. The leading causes of these recalls included undeclared allergens, which accounted for about one-third of all incidents, and microbial pathogens such as Listeria, Salmonella, and E. coli, which saw a 41 per cent increase from the previous year and made up 39 per cent of recalls.

Scientific advancements have played a vital role in detecting these threats early. From enhanced testing methods and whole genome sequencing to better traceability systems, science enables quicker identification and removal of unsafe food products from the market. These tools not only protect public health but also help reduce the economic burden of foodborne illnesses by preventing widespread outbreaks. Science doesn’t just detect problems, it prevents them. Predictive analytics and risk-based monitoring allow food safety authorities to anticipate issues and intervene before contaminated food reaches consumers.

Who is Responsible for Food Safety?

The responsibility for food safety is collective and rests on three primary groups: The government, food industry and consumers.

Science informs everything from maximum residue limits (MRLs) for pesticides to food labelling requirements and inspection protocols. These policies ensure that the food system remains accountable and transparent.

Food Industry: Science on the Frontlines of Production

From small farms to large food processors, the industry is on the frontlines of food safety. Science empowers producers and manufacturers to implement systems like Good Agricultural Practices (GAPs) and Hazard Analysis and Critical Control Points (HACCP). These frameworks, grounded in microbiology and engineering, help identify potential hazards and put controls in place to minimise risk.

Scientific training is especially crucial for producers handling perishables, seafood, and fresh produce – sectors prone to contamination when mishandled. Whether it’s monitoring cold chains, testing water quality, or calibrating pesticide use, scientific knowledge translates directly into consumer protection.

Consumers: Making Safer Choices Through Science

Science empowers consumers to play a more informed and proactive role in safeguarding their own health. From using smartphone apps that track product recalls in real-time to relying on barcodes and QR codes for food traceability, consumers today have access to more data than ever before. Scientific research also informs safe food handling practices at home such as correct refrigeration temperatures, handwashing techniques, and understanding cross-contamination. Educational campaigns rooted in food microbiology and toxicology help consumers interpret food labels, recognize expiry dates, and safely store leftovers. Even common kitchen tools like food thermometers are science-backed instruments that help prevent undercooked meals and foodborne illness. When consumers apply these tools and insights in their daily routines, science is truly in action—right at the dinner table.

A Call to Action

Food safety isn’t a luxury, it’s a fundamental right. However, this right is often undermined by inadequate education, insufficient enforcement, or even cultural habits. World Food Safety Day 2025 calls for a science-based transformation of food systems, where each stakeholder — from farm to table — is aware of their role and equipped with the tools to play it.

Public trust in the food system cannot be built on tradition or goodwill alone. It must rest on evidence, data, and accountability. As we face new challenges — from climate change and rising food fraud to increased global trade and evolving pathogens — scientific vigilance is our greatest ally.

This year, let World Food Safety Day serve as a reminder that the safety of our food is not guaranteed by chance; it is secured through intentional, science-driven action at every step.

About the Author

Allison Richards is a food safety communicator and the founder of The Food Safety Girl, a consumer awareness platform dedicated to promoting food safety in Jamaica. She is also the host of The Big Bite Food Safety Show, a radio program that educates listeners on food safety issues. With over 14 years of experience in food safety regulation, Allison is passionate about empowering consumers and industry stakeholders to make informed choices that protect both health and the environment.

Allison Richards thefoodsafetygirlja@gmail.com