Strengthening of food safety in Ecuador: Study of microbial, mycotoxic and heavy metal contaminants in food and establishing a national online training system.

Every year, more than 500 million diseases and almost half a million deaths are attributed to the consumption of contaminated foods worldwide (Havelaar et al. 2015), but it is estimated that a large number of cases remain without reporting. In addition, it is known that food -transmitted diseases (ETAS) cause annual losses of more than 14,000 million dollars in several countries (Batz et al. 2011). Among the most common causes of health disorders caused by food and microbial contamination, presence of mycotoxins, contamination with heavy metals, among others (WHO, 2007). Expertos Reconocen Que La Investigación Y Educación En Inocuidad Alimentaria Son Las Herramientas Más Importantes Para El Control De Etas (York Et Al. 2009; Bhat Et Al, 2010). Through research, the main causes of food -related health disorders have been determined; And through education, future safety professionals have been prepared and food manipulators have been trained for both trade and their own consumption. For this reason, programs worldwide have highlighted research and education in the laws of certain countries, as is the case of American FSMA Law (Grover et al, 2016) and European regulations controlled by the European Food Safety Authority. However, in Ecuador the research and teaching in issues related to food safety is still very limited and the types of etas that may arise in the country are unknown. The objective of this project is to contribute to the improvement of food safety in Ecuador through the characterization of microbial contamination, presence of heavy metals and determination of mycotoxins in the main foods produced in the provinces of Pichincha, Guayas and Azuay; And the establishment of a national training program. With the results obtained from this research, a training program aimed at food producers, dining rooms and households in general will be implemented. This program will be distributed nationally by digital by videos and brochures, using the infrastructure of the Cedia network, as an online course. Courses participants may then be evaluated in person so that they receive a food safety certificate.

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