Sandwichs emballés dans du papier journal : « Ça peut être extrêmement dangereux pour la santé », alerte le Dr Mamadou Ndiaye
At the Baux Maraîchers bus station, sandwiches are sold all day long. But their packaging is attracting attention. During an immersion organized this Tuesday, September 22nd by the AJSPD, with the FAO and health professionals, the use of newspaper to package some food items was highlighted.
Dr. Mamadou Ndiaye, an international consultant in food safety at the FAO sub-regional office in Senegal, warns about this practice.
“The main thing here is used paper. These are newspapers that are used for product packaging. You should know that newspaper ink contains heavy metals and that can be extremely dangerous for your health,” warns Dr. Ndiaye.
But beyond this practice, the entire chain of food preparation, preservation and service is being questioned.
The specialist first emphasizes the state of the catering spaces.
“The very principle of having spaces dedicated to consumption is extremely important. Now, the problem lies in the maintenance of the premises. You can see that we still have work to do on these aspects.”
Beyond the condition of the premises, individual practices are also an issue.
“Every restaurant owner has a clientele and a product they put on the market. A certain number of regulations must apply to each of them.”
The "5Ms" behind every dish
The health risk is not limited to packaging. It plays out on several levels, summarized by the "5M" rule: Raw material, Equipment, Environment, Manpower and Method.
The raw materials must be of high quality. In particular, the meat must come from slaughterhouses and be inspected, while the fishery products must be fresh.
The equipment used to prepare and package food must be clean, maintained and not become a source of contamination.
The environment, i.e. the premises, must be arranged to limit, in particular, exposure to dust and inclement weather.
The workforce must be healthy and trained in good practices.
Finally, the method concerns the preparation and preservation of food, with particular attention paid to temperatures.
"Hot products must also be kept at a relatively high temperature, around 60 to 70 degrees, until they are consumed."
According to the expert, this situation highlights the importance of raising awareness among professionals over the long term. A campaign has already been conducted through food safety networks, including training for trainers among certain professionals.
"The goal is to ensure the sustainability of information dissemination activities."
"We cannot afford to sell food in unsanitary conditions."
Present during the immersion, Aminata Diallo, deputy mayor of Guinaw Rail Sud and development actor, reminds us that the responsibility does not rest solely on the sellers.
"It is an obligation for all female vendors selling in public places to take all necessary safety measures to protect public health."
For her, local authorities, health services and community actors must also play their part in prevention.
"We cannot afford to sell food in unsanitary conditions."
She particularly highlights the role of Bajenu Gox, community relays, imams and neighborhood delegates in awareness-raising actions, despite limited resources.
At the end of the chain, however, there is the same actor: the traveler. The person who buys a sandwich or a hot meal before boarding a bus does not necessarily know the conditions under which their meal was prepared, packaged or stored.
From a newspaper to a plate, from a raw material to a hot meal, food safety is at stake at every stage.
And for the traveler, the question is less about whether they can trust the food than whether the entire chain deserves that trust. Because behind every dish sold, there is a responsibility: to serve food that nourishes without endangering the consumer.
Commentaires (7)
Dakkoy gueuneu saffal.
Not funny...ikr
iL faut l interdire formellement. Surtout devant les écoles, dans les marchés, les garages ou gare-routières. Pas de Dibi. ( viande grillée sur du Papier de sac de Ciment) pas d arachides grillées sur ces papiers. Ce n est pas étonnant si les Gens meurent à 50 ans. Des oeufs sont plusieurs fois chauffés, des restes de viandes, des intestins de boeufs, moutons, chèvres...( appelés LAXASS..) sont vendus dans des recipients salles et chauffés chaque jour....😢😢😢😢😢😢😢😢
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