ELZUBI emphasized that the world marks World Food Safety Day on June 7 each year, underscoring that protecting consumers from biological, chemical, and physical risks is no longer a traditional practice, but rather an integrated system of national and food security—where human health intersects with economic prosperity and resource sustainability.
In Jordan, this occasion carries profound strategic dimensions, especially as it comes this year under the theme “Food Safety: Science at Work.” Safe food represents the cornerstone of public health, the true driver of the reputation of national exports, and a pillar for boosting the tourism sector.
ELZUBI noted that the latest WHO estimates indicate that around 600 million people suffer annually from foodborne diseases, causing about 420,000 deaths—30% of which are children under five. Economically, unsafe food leads to productivity losses and medical costs amounting to nearly $110 billion annually in low- and middle-income countries. In the Arab region, diarrheal diseases transmitted through food account for about 70% of the regional health burden, causing nearly 100 million cases annually. Jordan, however, ranks relatively advanced regionally thanks to its strong regulatory and legislative framework.
He explained that Jordan has achieved clear distinction in managing food safety through advanced central legislation, led by the Food Law and the Law of the Jordan Food and Drug Administration. The institution acts as the national umbrella and primary regulatory arm, successfully coordinating with the Ministries of Health, Agriculture, and Municipalities to unify efforts, regulate markets, and apply the highest quality standards. This progress has resulted in a qualitative leap in inspection efficiency and rapid response to food incidents, supported by official reference laboratories that play a pivotal role in testing samples with high accuracy. The private sector has also increasingly adopted international standards, strengthening consumer trust and opening wide export markets for Jordanian products.
Despite strict oversight, laboratory tests and epidemiological studies show that the foods most associated with safety risks in Jordan include poultry meat and its products—considered the primary source of microbial hazards—alongside shawarma, mayonnaise, and sauces containing raw eggs when stored under unsuitable thermal conditions. Poultry tops the list of sensitive foods as a natural environment for Salmonella, Campylobacter, and E. coli. Risks become evident with insufficient cooking, as science requires chicken to reach an internal temperature of at least 74°C to eliminate pathogens, with strict separation in kitchens to prevent cross-contamination of ready-to-eat foods. Food processing plants supplying restaurants with shawarma and sauces bear major responsibility, requiring mandatory application of HACCP systems, GMP practices, and activation of digital food traceability systems that allow withdrawal of suspect batches within hours or minutes.
ELZUBI stressed that the household kitchen remains the final station where food safety is determined, noting that between 30% and 60% of poisoning cases are linked to incorrect domestic practices such as slow cooling, neglecting handwashing, improper thawing of frozen foods, and superficial reheating. He highlighted the need to distinguish between food quality (shelf life) and food safety (microbial absence), stressing that leftovers stored below 4°C should not exceed three to four days.
He warned that these risks are compounded by 21st-century challenges: climate change and rising temperatures by 1–2°C accelerate bacterial growth and extend reproduction seasons, placing increasing pressure on cold chains. Added to this are the dangers of antimicrobial resistance in livestock, as well as the growing use of delivery services and virtual cloud kitchens beyond traditional regulatory frameworks.
ELZUBI concluded that advancing food safety in Jordan over the coming years requires a comprehensive roadmap: equipping national laboratories with whole genome sequencing (WGS) and rapid PCR testing, resolving overlapping regulatory mandates, and establishing a unified digital food-tracking platform. Factories and restaurants must comply with HACCP systems, farmers must refrain from using untreated irrigation water, and consumers must apply the four kitchen safety rules. He stressed that food safety is a shared responsibility that begins in the field and ends at the table, calling for a shift from mere oversight to building a comprehensive educational culture that safeguards citizens’ health and secures Jordan’s economic future