**7. Water and food safety**

This section discusses the relationship between water and food safety. Water is seen as an essential component in the food chain, starting from production, processing, and eventually consumption. In addition, water pollution has historically impacted on food safety, which constitutes an important threat to human health, food, and nutritional security. In most sub-Sahara African countries, food safety problems vary in nature, severity, and extent. These challenges are often exacerbated by the effect of climate change and natural disasters such as floods and hurricanes, whereby food may become contaminated by surface water that has itself been contaminated by sewage and wastewaters. It is well documented that flood waters often pick up large quantities of wastes and pathogenic bacteria from farms, sewer systems, latrines, and septic tanks. Overcrowding of the survivors after disasters may aggravate the situation, particularly if sanitary conditions are poor.

Any breakdown in vital services, such as water supply or electricity, also adversely affects the quality of food. In the absence of electricity, cold storage may be more difficult, if not impossible, and foods may be subject to bacterial growth. This may be obtained at any stage of the food chain, from production to consumption. Lack of safe drinking water and sanitation hampers the hygienic preparation of food and increases the risk of food contamination.

Food safety has become a constant global concern apart from affecting human health; factors such as international trade and food security are also influenced. Consequently, most research institutions, healthcare institutions, and governments of several African countries have conducted comprehensive studies on the effect of water on food safety in various production chains. According to a recent study, the main water issues that affect food safety in low income countries include bacterial pathogens, followed by pesticide residues and healthy diet [40]. Although the reported evidence of food-borne disease is still limited, the known incidences of food borne disease in low income countries such as sub-Saharan African largely emanate from three major sources, namely biological hazards and chemical and physical contamination.
